Every once in a while I get super excited about something I’ve concocted in the kitchen, and this amazingly delicious Raw Chocolate Espresso Torte is one of those times! This is also the final post in my Cashew Cream Recipe Series, and to be honest, I’m kind of sad about that! I’ve had so much fun coming up with new and unique ways to use cashew cream that I kind of hate to see it end. But like Chaucer said…”All good things must come to an end.”
I’m so happy with the way this torte turned out. The crust…oh my goodness…the crust is to die for! I’ve always preferred a nice thick crust on bars, cakes, and tortes, so I made sure this one was extra thick, a little chewy, a little crunchy, a little sweet, and a little salty. Basically it’s a perfect crust and you’re going to love it as much as I do! But of course, a torte is not a torte without something luscious to top off that perfect crust! This filling is so good you guys! People who know me, know how much I love chocolate and how much I LOVE coffee, so that classic flavor combo was a no-brainer for this fantastic dessert!
I know you’re wondering how something this gorgeous can possibly adhere to my CEBH Guidelines – and I understand your skepticism! But this is exactly what gets me so pumped up about cashew cream! Before I switched up the way we eat I would never have imagined that some ground up nuts and a few other simple ingredients could result in a dessert this luscious and decadent! The best part though – you could totally serve this to guests and they’d never in a million years guess it was a “healthy” dessert!
Dont get me wrong – there are still calories here! And it’s not something you should eat everyday. But for the occasional special treat – this would be perfect! And for those of you who require dairy-free, sugar-free, and/or gluten-free desserts, or for those of you who only eat raw – then this is the perfect recipe! The crust is made of walnuts, pecans, and almonds – all of which lend to its crunchy texture, while the dates lend a chewy sweetness which is enhanced with a dash of almond extract. The filling is made of cahsews, maple syrup, organic cacao, a little instant espresso powder, another splash of almond extract, and just for fun – a handful of chocolate covered espresso beans!
To make the crust, process the nuts, dates, almond extract, and espresso powder until the mixture resembles coarse crumbs.
Then press the crust mixture into a springform pan lightly greased with coconut oil.
Flatten and smooth it down into the pan so it’s level and well compacted.
Then pop it into the freezer to set up while you make the filling. I used the food processor since it was already dirty from making the crust (remember…I’m lazy), but you’ll get a smoother filling using a high power blender like a Vitamix! Add the soaked and drained cashews, maple syrup, almond extract, cacao, and espresso powder and blend until smooth and creamy. Stir in espresso beans by hand, then pour filling into the prepared crust.
Cover loosely with plastic and return to the freezer to set up for several hours, or preferably, overnight. Remove from freezer about 20 minutes before serving. Remove springform ring, cut into 12 slices and serve as desired.
- 2 cups (about 20) pitted Medjool dates
- 1 cup pecans
- 1 cup walnuts
- 1 cup almonds
- 1 tsp espresso powder
- 1 scant tsp almond extract
- 3 tsp water - if needed
- 2 cups raw cashews, soaked in water at least 3 hours or up to 12, then drained
- 1/2 cup plus 2 tbsp pure maple syrup
- 1/3 cup organic cacao
- 2 tsp espresso powder
- 1/2 tsp almond extract
- 1/4 cup chocolate covered espresso beans ~ optional
- Very lightly grease a 9" or 10" springform pan with a thin layer of coconut oil.
- In a large food processor bowl combine dates, nuts, 1 tsp espresso powder, and scant tsp almond extract.
- Pulse until the mixture resembles coarse crumbs.
- If the crust is too dry, add water, 1 tsp at a time, until you're able to form a ball that holds together when squeezed in your hand.
- Press crust into prepared springform pan, smoothing the surface and packing it tightly together in the pan.
- Place the pan in the freezer while preparing the filling.
- In the pitcher of a high speed blender-like a Vitamix or Ninja-place the soaked and drained cashews, maple syrup, cacao, 1/2 tsp almond extract, and 2 tsp espresso powder.
- Blend until smooth.
- Stir in espresso beans by hand and pour the mixture into the pan with the chilled crust. Spread evenly.
- Cover the pan with plastic and freeze several hours, or overnight, until the filling is completely set.
- Remove from freezer about 20 minutes before serving to facilitate cutting.
- Remove outer pan ring and cut torte into 12 pieces.
- Serve as desired.
- Store leftovers in the freezer.
- The food processor can be used to make the filling, but you won't get as smooth a consistency as you will with a blender.