Raw Chocolate Caramel Torte

Posted in Women's Wisdom | 0 comments

Raw Chocolate Caramel TorteDon’t let the electronic age stop you making wonderful raw food cakes. This recipe calls for a food processor, which I don’t have. I wondered how my Grandmother made her cakes without a food processor and it brought back memories of my sister and I standing in Nana’s kitchen, on stools at the bench, mixing everything by hand, and having so much fun.  So I made this raw chocolate caramel torte with just a spoon and a bowl. The good old fashion way. It was enjoyably slow and at the end I got to lick the bowl and the spoon. Surprisingly I also found myself thinking loving thoughts as I slowly stirred smiling to myself.

Raw Chocolate Caramel Torte Ingredients:

For the base:

  • 1 cup ground almonds
  • 1 cup unsweetened, finely shredded coconut
  • 2 tbsp coconut oil
  • 2 medjool dates, pitted
  • 1 tbsp raw honey / maple syrup

For the caramel:

  • 50g almond butter
  • 1 tbsp coconut oil
  • 4 medjool dates
  • 2 tbsp raw honey / maple syrup
  • 2 tbsp of almond milk
  • A little vanilla extract and sea salt (optional)

For the chocolate:

  • 1 avocado, skinned and pitted
  • ¼ cup raw cacao powder
  • ¼ cup raw honey / maple syrup
  • 1 tbsp coconut oil
  • 1 handful cacao nibs (optional)

Raw Chocolate Caramel Torte How To:

Line a 6 inch round cake tin with some baking parchment.

To make the base, combine the ground almonds with the coconut in the food processor. (Or mix together in a bowl) Then add the coconut oil, dates (I cut the dates up and then pressed them strongly against the edge of the bowl making them soft and sticky) and maple syrup, and whizz ( or mix) together until combined. Press the mixture into the cake tin, and put straight into the freezer for 10 minutes to set.

Meanwhile, make the caramel by combining almond butter, coconut oil, dates, honey, vanilla and sea salt. Whizz together in the food processor or mix by hand until a smooth, thick paste is formed. Gradually add the almond milk to thin down to your desired caramel consistency. Spread evenly over the biscuit base, then return to the freezer for another 10 minutes.

Make the chocolate topping by combining all ingredients in the food processor or again mix in a bowl with a spoon. Smooth evenly over the caramel, top with cacao nibs if using, then leave to set in the fridge for an hour.

Perfect, and then it’s time to wash up, but I must admit, I put my dishes in the dish washer, sat down with a good magazine and put my feet up, waiting for my cake to freeze 🙂