Raw Flourless Chocolate Torte (Paleo, Gluten Free, Vegan)

 Raw Flourless Chocolate Torte (Paleo, Vegan, Gluten Free) 

I've been trying to experiment with more healthy, natural foods. I started researching something called 'clean eating' which essentially means simple unrefined, unprocessed whole foods and cutting out sugar. However, I have to be honest previous to this I had never made a no bake torte or cake before so the concept is rather new to me. This torte has lived up to my expectations and was actually easier to make than anything I've previously baked. No flour, no refined sugar, no bake, no dairy just whole lot of chocolatey goodness.

I kept the recipe fairly simple and decorated it with salt flakes, raw cacao powder and some pretty pansies for the photogenic touch. Although this recipe could be easily manipulated to suit different tastes, you could decorate it fresh raspberries, coconut shavings, dried fruits or nuts, so many delicious possibilities!

RECIPE

INGREDIENTS 

Cake Ingredients

• 300g dates (medjool if possible but not necessary. Soak for a few hours in warm water) 
• 25g Raw Organic Cacao Powder*
• 300g Almond Flour (or process whole almonds)
• 1 tbsp Pure Vanilla Extract (or raw ground vanilla powder)
• 1/2 A Shot of Espresso (this really deepens the flavour but it's not raw. For raw cake add another spoonful of vanilla extract)
• Pinch of Sea Salt to taste
• 1 Tbsp Lemon Juice
• 3 Tbsp Raw Agave Syrup*
• 1 Tbsp Organic Coconut Flour 

Top Layer Ingredients:

• 3 Tbsp Organic Raw Agave Syrup
• 60g Organic Raw Coconut Oil* (very soft or liquified but not hot)
• 25g Raw Organic Cacao Powder
• 1/2 A Shot of Espresso (For raw cake add another spoonful of vanilla extract)

Additional and Optional Toppings

• Cacao Powder for dusting
• Sea Salt Flakes
• Other toppings such as cacao nibs, fresh berries, coconut shavings, chopped nuts etc.

METHOD

1. Place all cake ingredients in a food processor and process everything until it's properly mixed together and the mixture starts to form a dough. Place all of the ingredients into a springform pan (or a any cake pan, just ensure you use baking paper to ensure you can get it out easily) and press down using your hands or a wooden spoon. Put the cake in the freezer whilst making the topping.
2. Place all of the top layer ingredients into a blender and blend until a smooth mixture forms. Remove the cake from the freezer and pour this mixture on top
3. Place the cake in the freezer and let it set for a minimum of two hours. Carefully remove the cake from the pan and add any additional toppings. Keep the cake in the fridge until it's ready to serve.

Some of the key ingredients I've used are from Indigo Herbs, one of my favourite superfood brands. Their ingredients are of very high quality and have really helped to bring out the delicious flavours of this cake.
I based this recipe on one that I found by the talented Unconventional Baker. I hope you enjoy this nutritious and much healthier raw chocolate torte! Who would have thought that you can eat delicious chocolate cake and don't feel guilty about it?!

Until next time,

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