Time to go raw! Raw Chocolate Orange Truffle Torte
Benefits: rich in minerals raw cocoa provides magnesium and iron unlike processed chocolate powders. Rich in essential fats from raw nuts and avocado and keeping it low glycemic with agave nectar, a perfect way to get your chocolate hit!
Ingredients
Base
- 200 mg raw mixed nuts
- 30g melted raw cacoa butter (if can’t source use unsalted butter)
- 2 tbsp coconut nectar
Filling
- 2 soft ripe hass avocados
- 1 large orange for rind/juice
- 50g raw cashew nuts
- 3 heaped tbsp raw cacoa powder (good quality powder if can’t buy raw – Navita on line at iherb is excellent)
- 30g melted raw cacao butter/coconut oil (use unsalted butter if unavailable)
Method
Base
Add mixed nuts to blender. Blend into a course powder.
Melt the cacao butter in a glass bowl sitting in a pan of water placed on medium heat.
Add this to blended nuts along with coconut nectar and mix thoroughly.
Press this mixture into a flat tin or cheesecake tin as if you were making a cheesecake base.
Allow the mixture to come up the side a bit, so a little like a flan case.
Put into the deep-freeze for the butter to set rapidly.
Filling
Scoop out the avocado flesh into a food processor.
Grate the orange rind into the food processer then halve the orange and squeeze its juice in as well.
Add the agave nectar, cashew nuts and the raw cacao powder and blend until its smooth, rich chocolate pudding like texture.
Now melt second batch of butter and add this to the chocolate mixture and process on low setting until the butter is evenly mixed.
Remove the tin from the freezer and scoop chocolate mix into the tin.
Spread out evenly and place in the fridge for 4 hours.
Cut into slices and enjoy with berries.
