Raw Berry and Chocolate Torte Recipe


eat-clean-green-and-vegetarian-lee-holmes

Did you over indulge during the long weekend? Then you  might want to pick up  this cracker of a book, Supercharged Food: Eat Clean, Green and Vegetarian, by one of my fave wellness and foodie inspirations, Lee Holmes.

From veggie-infused drinks and snacks-on-the-go to satisfying meals and tempting desserts, Supercharged Food: Eat Clean, Green and Vegetarian is jam packed with 120 plant-based recipes. It also gives you the lowdown on the healing power of vegetables, how to store them for optimum nutrition, seasonal guides, plus the best cooking methods.

To give you a little taster (pun intended!) Lee is sharing with us her Raw Berry and Chocolate Torte, one of the most popular recipes from Supercharged Food: Eat Clean, Green and Vegetarian.

 

Raw Berry and Chocolate Torte

vegetarian-berry-torte-eat-clean-green-and-vegetarian-lee-holmes

WF DF GF VEG         Makes 1

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.

 

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)

 

Method: 

  1. Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.
  2. 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.
  3. Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and combine well.
  4. Press the mixture into a 20 cm (8 inch) springform cake tin and chill in the freezer for 30 minutes.
  5. To make the filling, place all the ingredients in the food processor and blend until smooth.
  6. Remove the base from the freezer and spoon the filling over the top.
  7. Chill for 2 hours in the fridge, or 1 hour in the freezer, until set. Scatter over the extra berries before serving.
  8. This will keep in an airtight container for up to 1 week in the fridge, or 2 weeks in the freezer.

Recipe and image from Supercharged Food:  Eat Clean, Green and Vegetarian by Lee Holmes, published by Murdoch Books – Out Now

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