Recipe Directions

CHOCOLATE CRUST

1 In a food processor, combine walnuts, sea salt, and dates until walnuts become crumbs. Add cocoa powder and mix well.

2. Press crust into a 8 x 2-5/8 inch springform pan. Place in the freezer.

CHOCOLATE LAYER

3. Combine avocados, agave nectar, coconut butter, water, and vanilla extract in the blender. Blend until smooth and creamy.

4. Remove the springform pan from the freezer. Pour the chocolate mousse over the crust and place back in the freezer.

ALMOND BUTTER LAYER

5. Add the cashews and agave nectar to the blender until cashews break down a bit. Add almond butter and coconut butter.

6. The mixture will become thick very quickly so have the water on hand to stream in the running blender, using additional water if necessary.

7. Pour the mousse into the springform. Return to freezer for at least 4 hours to set.

CHOCOLATE GLAZE

8. In the blender, combine water, maple syrup, cocoa powder, and coconut butter until well combined.

9. Once the torte is ready, pour the chocolate glaze over the torte.

10. Place the torte in the freezer for an hour or until the glaze hardens.

Miss souffle's Thoughts

By miss souffle

Chocolate delight!

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Comments

Top voted

3 votes
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WOW!!! This looks SO amazing!

Is this picture of your actual raw pie?

Thanks!

3 votes
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hi strong and raw

the picture is the actual raw thing from the site..

if you go on to the site they have this other really really amzing dessert and it looks like a caramal peanutbutter cup thing..mm too good

All

3 votes
+
Vote up!
-
Vote down!

hi strong and raw

the picture is the actual raw thing from the site..

if you go on to the site they have this other really really amzing dessert and it looks like a caramal peanutbutter cup thing..mm too good

Top Voted
3 votes
+
Vote up!
-
Vote down!

WOW!!! This looks SO amazing!

Is this picture of your actual raw pie?

Thanks!

Top Voted

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