• Lee’s Raw Berry and Chocolate Torte

    If you want to make friends, this tantalising torte is a sure-fire way to do it. Who could resist a rich, chocolatey dessert that is completely guilt-free? You and your new best friends will be bursting with bliss after just one bite.

    Recipe

    Makes 1 torte

    Base

    175 g (6 oz/11/2 cups) raw walnuts

    zest of 1 lemon

    1/2 cup dried berries

    60 ml (2 fl oz/1/4 cup) melted extra virgin coconut oil

    1 teaspoon stevia powder

    Filling

    155 g (51/2 oz/1 cup) raw, unsalted cashews

    40 g (11/2 oz/1/3 cup) raw cacao powder

    115 g (4 oz) cacao butter, grated and melted

    2 tablespoons rice malt syrup, or 1 teaspoon stevia powder

    2 tablespoons additive-free coconut milk

    juice of 1 lemon

    2 cups mixed berries, plus extra, for decorating (optional)     

    This recipe is Wheat-free  Dairy-free  Gluten-free & Vegan    

    What to do:

    Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

    To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest.

    Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and stevia and combine well.

    Press the mixture into a 20 cm (8 inch) springform cake tin and chill in the freezer for 30 minutes.

    To make the filling, place all the ingredients in the food processor and blend until smooth.

    Remove the base from the freezer and spoon the filling over the top.

    Chill for 2 hours in the fridge, or 1 hour in the freezer, until set. Scatter over the extra berries before serving.

    This will keep in an airtight container for up to 1 week in the fridge, or 2 weeks in the freezer.

    By Lee Holmes

    We’ll be sharing loads more of Lee’s incredible recipes here on the Omstars blog, so watch this space!

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