RAW TORTE

RAW TORTE image

Categories Dessert

Yield 10 servings

Number Of Ingredients 24

For Filling:
5 cups dates, pitted
coconut water for soaking the dates
2 cups coconut meat (if fresh, diced)
1 cup buckwheaties (optional)
4 cups raw carob powder
4 cups raw almond, raw cashew, or raw hazelnut butter
3 tablespoons vanilla extract
2 cups maple syrup
2 cups Whipped cream
For Crust:
1 cup Buckwheaties
1 cup maple syrup
1 cup raw almonds
1 1/4 cup raw walnuts
1 date, pitted
1 tablespoon nut butter
For Garnish (optional):
1 tablespoon pomegranate seeds
1 tablespoon rasberries
1 tablespoon sliced strawberries
1 tablespoon sprouted Quinoa
1 tablespoon chocolate mint
1 tablespoon Black Tar

Steps:

Unless you're using very soft, creamy dates, soak the dates in coconut water for 1 or 2 hours prior ro using them. /drain the dates and set them aside, saving the coconut water for future use. Mince the coconut meat by hand or in a food processor one cup at a time, until each chunk is a bit larger than a chocolate chip. In a large mixing bowl, combine the coconut meat, Buckwheaties (optional), and carob and mix until the coconut and Buckwheaties are well-coated with carob. There should still be at least 1/2 cup of carob in the bottom of the bowl after all coconut meat and Buckwheaties are coated. Set aside. In a food processor puree the dates and maple syrup. Add the date puree, nut butter, and vanilla extract (optional) to the carob coconut mixture. Mix Well. Make the crust. In a food processor puree the Buckwheaties, maple syrup, almonds, walnuts, date, and nut butter. Oil a 9-inch round pie plate with olive oil and press the pureed crust into it. The crust should be thin. Spoon the torte filling into the crust and cover it with the Whipped Cream. Put the torte into the freezer for 2 hours. It will not freeze, but should be served chilled and garnished. Store in freezer.