Raspberry Chocolate Torte

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

• Ready In: 30 mins
• Serves: 35
• Yields: 1 cake

Ingredients

• Bottom Layer

• 1 5⁄8 pints  honey dates, pitted
• 2 1⁄8 cups raisins
• 1 1⁄8 cups almond butter
• 2 1⁄8 quarts  round  almonds
• 1 5⁄8 cups cocoa powder
• 1  dash cinnamon
• 1 1⁄2 tablespoons vanilla extract

• Top Layer

• 1 1⁄8 cups  honey dates, pitted
• 1 1⁄8 cups dried cherries
• 1⁄2 cup coconut butter
• 1 1⁄8 cups almond butter
• 1  dash cinnamon
• 2 1⁄8 teaspoons vanilla extract
• 3⁄4 cup cocoa powder

• Raspberry Coulis

• 2 1⁄8 quarts raspberries
• 2 1⁄8 cups  honey dates, pitted

• Creme Fraiche

• 1  cup pine nuts
• 1  tablespoon lemon juice
• 1  dash white pepper
• 1⁄2 teaspoon salt
• 1  dash water, to cover

• Rich Carob Sauce

• 2 7⁄8 cups carob powder
• 2 7⁄8 cups olive oil, cold-pressed organic
• 2 1⁄8 quarts water
• 1 1⁄8 cups  agave nectar
• 87 1⁄2  honey dates, pitted
• 1 1⁄2 tablespoons cinnamon
• 1⁄2 cup vanilla

Directions

1. To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
2. To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
3. 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.
4. Make the Crème Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
5. Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
6. 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.