Double Chocolate Orange Torte

RAW . VEGAN . GLUTEN-FREE

I inherited my taste for chocolate from my dad, and I discovered raw food because of my love of chocolate. My first experience of raw food was eating a raw chocolate torte, so I guess in a weird way I really have my dad to thank for introducing me to raw food! Hence why I was inspired to make this torte as a father's day gift last summer.

This a great dessert for any occasion, especially Christmas and family gatherings. Even non-raw foodies love it! So rich, creamy and chocolatey and packed with goodness.

INDREDIENTS

Ingredients for the crust: 200g /2c walnuts 3 tbsp Sunflower seeds 8 soft pitted Medjool dates 3 tbsp Cacao powder Pinch fine sea salt or Himalayan salt 1 tsp Vanilla extract 2 tsp Orange extract

Ingredients for the Filling: 2 ripe Avocados 1/2 cup Maple syrup 1/2 cup Cacao powder 1/4 cup melted Coconut oil 3 tsp Orange extract Pinch fine sea salt or Himalayan salt

Garnish:

Grated dark or raw chocolate

Zest of half an Orange

METHOD

1. In a food processor fitted with the S-blade, break the walnuts down to crumbs.

2. Add the rest of the crust ingredients and process again until it forms a dough that sticks together when pressed between your fingers. Use a spatula to scrape the sides of the bowl down.

3. Transfer to a loose bottomed torte/cake tin and press down firmly with hands, using your fingers to push and mould the dough into the edging flutes, forming a neat edge with your fingers and thumbs. Pop this in fridge and wipe out the bowl of the food processor.

4. To make the chocolate cream filling, slice the avocados in half around the pit. Remove the pit and spoon out the flesh into the food processor bowl, removing any dark bruised bits. Add the rest of the ingredients and process until smooth and creamy.

You will need to scrape down the sides of the bowl periodically with a spatula to make sure it's all well incorporated.

5. Spoon the chocolate cream into the crust and spread out evenly with the spatula or the back of a spoon and grate some dark chocolate and the zest of half an orange over the top. Return to the fridge for two hours to set.

6. When you're ready to serve pop the torte out of the tin and transfer to a serving plate.

NOTES

This will keep in the fridge for 3 days. Suitable for freezing for up to 1 month.