Raspberry Chocolate Torte

Name: Raspberry Chocolate Torte
Prep time: 30 min
Total time: 30 min
Yield: 1 cake, 35 serving(s)
Ingredients: 768.93 ml honey dates, pitted; 502.75 ml raisins; 266.16 ml almond butter; 2010.25 ml round almonds; 384.45 ml cocoa powder; 0.25 ml cinnamon; 22.18 ml vanilla extract; 266.16 ml honey dates, pitted; 266.16 ml dried cherries; 118.29 ml coconut butter; 266.16 ml almond butter; 0.25 ml cinnamon; 10.47 ml vanilla extract; 177.44 ml cocoa powder; 2010.25 ml raspberries; 502.75 ml honey dates, pitted; 236.59 ml pine nuts; 14.79 ml lemon juice; 0.25 ml white pepper; 2.46 ml salt; 0.25 ml water, to cover; 680.19 ml carob powder; 680.19 ml olive oil, cold-pressed organic; 2010.25 ml water; 266.16 ml agave nectar; 88 honey dates, pitted; 22.18 ml cinnamon; 118.29 ml vanilla

Submitted by Natures Best

"Delicious flourless chocolate tort. Melts in your mouth! Keeps for weeks in freezer--without topping. Use only the best raw organic ingredients."

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Ready In:: 30mins
Ingredients:: 28
Yields:: 1 cake
Serves:: 35

ingredients

Bottom Layer
768.93 ml honey dates, pitted
502.75 ml raisins
266.16 ml almond butter
2010.25 ml round almonds
384.45 ml cocoa powder
0.25 ml cinnamon
22.18 ml vanilla extract
Top Layer
266.16 ml honey dates, pitted
266.16 ml dried cherries
118.29 ml coconut butter
266.16 ml almond butter
0.25 ml cinnamon
10.47 ml vanilla extract
177.44 ml cocoa powder
Raspberry Coulis
2010.25 ml raspberries
502.75 ml honey dates, pitted
Creme Fraiche
236.59 ml pine nuts
14.79 ml lemon juice
0.25 ml white pepper
2.46 ml salt
0.25 ml water, to cover
Rich Carob Sauce
680.19 ml carob powder
680.19 ml olive oil, cold-pressed organic
2010.25 ml water
266.16 ml agave nectar
88 honey dates, pitted
22.18 ml cinnamon
118.29 ml vanilla

directions

To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
Make the Raspberry Coulis by blending raspberries and honey dates with enough water to cover. Put the coulis between the 2 layers. Stack the 2 layers.
Make the Crème Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
After stacking the 2 layers. Garnish with the Coulis, Creme Fraiche and Carob Sauce. You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.