Believe In Yourself
  • Be Yourself
  • Blog
  • Be Creative
    • Beverages
    • Breakfasts
    • Mains
    • Salads
    • Sides & Soups
    • Desserts
    • Bars, Cookies & Breads
    • Cheeses & Dips
    • Dressings & Sauces
  • Be Healthy
  • Be Free
  • Be Inspired
  • Be Bendy

Raw White Chocolate Raspberry Torte

14/7/2014

0 Comments

 
Picture
I have no words... this cake is amazing. My friend wanted me to make up a cafe for his cafe so I came up with this recipe and made it at 10pm at night. That did not deter me from sampling the filling at all in any way, after all, cashews are so good for you! That was my excuse anyway. All you need is a good food processor or blender for this. I use a thermomix which does EVERYTHING, so I can't speak for other appliances, but once you have all the ingredients it's a simple matter of combining them together and pressing the on button!



Raw White Chocolate Raspberry Torte



Base
2 cups almonds (soaked overnight)
1/2 cup raw cacao
  8-9 large medijool dates
2 TBS coconut oil
1/8 tsp celtic sea salt

.
Filling
3 1/2 cups raw cashews (soaked 6hrs)
2 cups frozen raspberries

1 1/2 cup almond milk
3/4 cup cacao butter
1/2 cup maple syrup
4 TBS soy lecithin
1 TBS vanilla essence
1/4 tsp Celtic sea salt
1 TBS maple syrup


Picture
Picture

1. Combine all the ingredients for the base together in a high-speed blender or food processor and blend on medium-high until the nuts are crushed. You might have to scrape the sides several times. The crust should hold together but still have a crumbly texture.

2. Coat an 8" springform with a thin layer of coconut oil and press the base mix lightly into the bottom and sides so you form a crust. (I normally leave it in the fridge for 30min just to let it set a bit.)

3. Combine the cashews, almond milk, 1/3 cup maple syrup (the rest is for the raspberry topping), vanilla essence, and sea salt together and blend on high until it becomes creamy and smooth. This is your cake batter.

4. Melt the cacao butter and blend into the cake batter on high with the soy lecithin until mixture is smooth.

5. Pour half of the cake mixture into the crust pan.

6. Spread 1 cup raspberries over the top of the filling, then pour the other half of the cake mixture over the top

7. Gather the leftover cup of raspberries. (If you're using frozen raspberries, you'll find that as they thaw, there will be raspberry juice with a bit of ice water gathering in the bowl.) Combine the berries, plus the thaw juices with a tablespoon of maple syrup and blend. Spread this evenly over the top of the cake mixture.

8. Place in freezer to set for 1 to 2 hours.

9. Garnish with fresh raspberries.


Picture
Picture
Print Friendly and PDF
0 Comments



Leave a Reply.

    Picture
    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

    Archives

    August 2019
    March 2019
    November 2018
    January 2018
    December 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013

    Categories

    All
    Body Health
    Detox
    Food Health
    Gluten Free
    Inspiration
    Markets & Restaurants
    Raw
    Recipes
    Travel
    Vegan
    Vegetarian
    Workshops
    Yoga

Powered by Create your own unique website with customizable templates.