½ cup Brazil nuts
½ cup coconut (shredded)
Pinch of salt
1 tablespoon cocoa powder
1 to 2 tablespoons agave
1 to 2 tablespoons cacao nibs
Seeds from ¼ of a vanilla bean or 1/4 teaspoon vanilla extract
2 cups cashew butter or almond butter
2 cups water
2 cups cacao powder or 1 1/2 cups milled cacao nibs + 1/2 cup carob powder (if no cacao powder)
1 cup coconut oil
1/2 cup shredded unsweetened coconut
1 cup agave nectar
2 tablespoons vanilla extract or 2 vanilla pods
RUSSELL JAMES' RECOMMENDED SAUCES
1 cup cashews
4 tablespoons cashew butter
1/2 cup agave
1/4 cup virgin coconut butter
1 tablespoon fresh ginger
1/8 teaspoon ground clove
2 teaspoons vanilla extract
2 cups strawberries
1/4 cup maple syrup
1/2 cup agave
2 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1. Process the Brazil nuts, shredded coconut, salt, cocoa powder, and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs and process until the mixture just starts to stick together.
2. Press into the bottom of a 9-inch springform pan. If you are making a large cake, feel free to double or even triple the recipe.
3. Pour the filling over the crust and chill or freeze until ready to serve.
4. The first thing we need to do is liquidize the cacao butter and coco butter, so put them in separate containers and place in a warm dehydrator. If you don’t have a dehydrator, then you can do this on a stove (if you haven’t sold it yet!) but you have to be really careful not to let it get too warm. You can also do it in a glass bowl over another bowl of hot water, you know, like your Mum used to do when she made a cake with chocolate!
5. Make sure your cashew butter is out of the fridge as it will be easier to work with at room temperature.
6. Mix the water, cacao powder and avocados in a blender. In a large bowl, add this mixture to the cashew butter and stir well by hand. If you have a Vitamix, you don’t need to mix by hand. You can do this first step and the next step in the Vitamix but do remember to add the cacao butter last, after everything has been blended.
7. Add remaining ingredients, melted cacao butter, vanilla extract, and agave to the bowl and mix again.
8. When thoroughly mixed, pour the heavenly chocolate mixture on to the base in the springform and then use a spatula to even out the top.
9. Place torte in the fridge overnight to set. It tends to get better every night it’s in the fridge, if it lasts that long without you eating it all! Seriously though, this will make a very big torte so there’ll be plenty to go round :-) You can put it in the freezer for a couple of hours to set if you’re short of time as well.
10. Before removing the springform, run a knife around the edge of the torte to separate it from the pan.
Providence's ThoughtsBy providence
A blend of Russell James' classic dessert recipes.
Makes one 9" torte.
Both sauces that go really well with a slice of Schnuggle!
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