On Monday I shared a recipe for Crockpot Spiced Orange Cranberry Sauce and I promised a dessert recipe using that most delectable tart and tasty sauce…drum roll please…here she is…Spiced Orange Cranberry Torte! Isn’t she BEAUTIFUL?!? Ok…so yeah I’m probably a little biased, but I just get so excited when something turns out
exactly even better than I imagined! And just take a gander at that crust to filling ratio…I love my crust!!! 😉
So not only is this dessert show-stopping gorgeous, and devastatingly delicious, it’s also vegan, sugar-free, and no-bake! C’mon…it just doesn’t get any better than that! With a little advance prep work like making the Crockpot Spiced Orange Cranberry Sauce, and the Honeyed Orange Peel, assembling this dessert is a cinch!
Do you remember eating those orange slice candies that come in a 2 for $1.00 bag? The kind you get at the farm supply or convenience store? I loved those candies growing up. My grandpa always had a bag in the glovebox of his car and every once in a while, my grandma would reach in and hand my brother and I one of those little gummy jewels! I loved the fresh taste and the way they made my tongue tingle just a little bit! I wanted to recreate something similar in taste and texture, but since I don’t use sugar I had to find an alternative method to and make “candied” orange peel. In the end I came up with Honeyed Orange Peel. It’s a little – ok lot – stickier than the kind made with sugar and water, but the taste is spot on, and even though the peels are sticky, they’re perfect in this recipe!
Once the cranberry sauce and orange peel is ready, it’s a pretty simple assembly process. The crust is made in the food processor by combining pecans, almonds, walnuts, and dates with a little orange juice and zest and a splash of vanilla. The spiced orange filling is made in the blender from soaked and drained cashews, orange juice and zest, cinnamon, nutmeg, cloves, vanilla, honey, and our honeyed orange peel! Since it’s a raw dessert the only real thing you need to keep in mind as far as prep time is that it does need a at least a couple hours to set up in the freezer, and preferably overnight if possible.
This Thanksgiving instead of making 2 separate desserts – one for the vegetarians/vegans at your table, and one for everyone else – simplify your menu by making just one dessert. This Spiced Orange Cranberry Torte is so delicious that absolutely everyone will be praising your dessert skills! And unless you tell them – they’ll never even suspect you fed them a raw vegan dessert! One dessert to please everyone…now there’s something to be thankful for!
- Peel of 3 Valencia oranges, cut into 1/4" strips
- 3/4 cup honey
- 1 cup water
- 1 cup pecans
- 1 cup walnuts
- 1 cup almonds
- 2 cups medjool dates, pitted
- Zest of 1 orange
- 2 tsp vanilla
- 2 tbsp orange juice
- 1/4 tsp salt
- 2 1/2 cups raw cashews, soaked in water at least 2 to 3 hours, then drained
- 1/2 cup fresh squeezed orange juice
- Zest of 1 orange
- 1/2 cup chopped Honeyed Orange Peel
- 1/3 cup honey
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch each of nutmeg & cloves
- 1/4 tsp salt
- 1/2 cup Spiced Orange Cranberry Sauce ~ link to recipe in body of blog post
- Place orange peel strips in large saucepan and cover with water.
- Bring to a boil over high heat, drain, and repeat 4 more times.
- After 5th boiling process return softened peels to the pan, add 3/4 cup honey and 1 cup water and stir to combine and coat the orange peels.
- Bring to boil, then reduce heat to low and simmer 1 to 1 1/2 hours until peels are translucent.
- Watch closely last 30 minutes of cooking time so as not to simmer away all the liquids in the pan and burn the peels.
- When translucent, remove peels from pan to cool, then store in refrigerator.
- Reserve any leftover orange honey from the saucepan to include in the torte filling!
- Combine all crust ingredients in a food processor.
- Process until mixture resembles crumbs and sticks together when a small amount is rolled in your hands.
- Pour crust mixture into a 9" springform pan lightly greased with coconut oil.
- Smooth and compress crust into bottom of pan.
- Place in freezer to set up slightly while preparing the filling.
- Combine all filling ingredients except Cranberry Sauce and Honeyed Orange Peel in the pitcher of a high speed blender.
- Blend until completely smooth, adding more orange juice if necessary.
- When filling is smooth add chopped honeyed orange peel and pulse just a couple times to incorporate the peel.
- Pour filling into chilled crust.
- Cover with plastic wrap and return to freezer for at least 2 hours, preferably overnight, to completely firm up.
- Remove from freezer 20 minutes before serving.
- Remove rim of springform pan, spread 1/2 cup of cranberry sauce on top and garnish as desired.
- Cut into 12 to 16 small pieces with a very sharp knife. It's a very rich dessert - a little goes a long way!
- Store leftovers in freezer.
- As an alternative to spreading cranberry sauce over the entire torte, you could dollop a small amount on each individual piece. The leftovers are delicious even with the frozen cranberry sauce, but it stays frozen well after the leftover torte is ready to be served!