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!

Check out more supercharged food recipes by Lee

Follow her on instagram for more inspiration

 

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