This recipe is based off of Laura-Jane Koers' raw chocolate torte from her cookbook, Cook Lively! The original recipe has dried apricots in the crust, as well as folded into the filling. Although I have made it exactly as Laura-Jane does, the recipe I have shared with you below has a few modifications--I think dates work a little bit better than apricots in the crust because they are more moist and help it stay together. Also, I love the combination of chocolate and raspberries, so I substituted out the apricots in the filling for fresh berries. I got so many compliments on this torte that I just had to share it with more people! Rich, chocolaty, and relatively healthy. Yes. Please!
1 cup unsweetened shredded coconut
1 cup raw walnuts
2 tablespoons cocoa powder
1/4 teaspoon sea salt
1/2 cup pitted dates
1 cup cocoa powder
3/4 cup pure maple syrup
1/2 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/2 cup fresh or frozen raspberries
1. Spray an 8-inch spring-form pan with non-stick spray and set aside.
2. To make the crust, place coconut, walnuts, cocoa powder, and salt into a food processor. Process into a fine meal.
3. Add dates to the food processor. Process again until the mixture is well combined. The mixture should stick together when pinched.
4. Transfer the mixture to the pan and spread it evenly over the bottom with a spoon. Using your hands or the bottom of a small measuring cup, press the mixture down firmly. Set aside.
5. To make the filling, in a large bowl, place the cocoa powder, maple syrup, coconut oil and vanilla. Using a whisk, mix vigorously until well combined and smooth. Fold in the fresh raspberries.
6. Using a spatula, scrape the filling over the prepared crust and smooth evenly.
7. Freeze for at least two hours, or until firm. Slice right from freezer. Store in freezer at all times.
When serving, you can top the torte with fresh raspberries, dusted cocoa powder, toasted coconut, chopped walnuts, shaved chocolate and/or coconut whip! Enjoy!