Posted on 6 Comments

Chocolate Ganache Torte

This is a no cook recipe that will send chocolate lovers into bliss. The first time I made this I used raw cacao. It was good, but a little bitter. The next time around I used half raw cacao and half cocoa powder. That was the prefect mix. I suggest you do a taste test before you pour the chocolate into the crust. that way you can adjust the sweetness to your liking.

Crust:

  • 1 1/2 c raw pecans
  • 3 tbsp maple sugar
  • 1/2 tsp Himalayan salt (optional)
  • 1 tsp Baking Spice Blend
  • 3 tbsp almond butter

Combine all the ingredients into a food processor. Process until the mixture is the texture of a graham cracker crust.

Press the crust evenly into a 9-inch fluted tart pan. Refrigerate while you make the filling.

Filling:

  • 1/2 c raw almond butter
  • 1/2 c Date Paste
  • 1/4 – 1/2 c maple syrup
  • 4 tbsp coconut manna
  • 1 1/2 tbsp coconut aminos
  • 1 tbsp of vanilla bean paste, or extract, or a vanilla bean with the caviar scraped out
  • 1/2 c raw cacao
  • 1/2 c cocoa powder
  • 1/4 – 1 c water as needed for blending

Combine all the ingredients into a food processor. Process until mixture is creamy. Scrape down the sides of the food processor and process just a little bit longer to make sure all the cocoa and cacao are completely incorporated.

Pour into crust and spread evenly with an offset spatula. Chill in the refrigerator for 20 to 60 minutes.

To Cut: Dip a knife into a cup of hot water. Wipe the knife dry and proceed to cut. Repeat with every slice.

Serve with a fruit coulis to cut some of the richness of the Torte.