Raw Vegan CHOCOLATE COCONUT CREAM TORTE Recipe from Eric Rivkin new E-book :TO LIVE FOR Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut 1/2 cup pitted dates 1/2 cup raw cacao powder ¼ tsp cinnamon Dash of cayenne In a food processor with the S blade, mix until a crumb texture is reached. Set aside. Coconut Cream Filling 2 cups firm young coconut pulp 5 bananas 1/4 cup coconut oil 4-5 pitted medjool dates ½ tsp vanilla extract or caviar scraped from 1 bean Blend ingredients until creamy. Set aside and refrigerate. 6-8 large firm strawberries, de-stemmed and sliced 1/8” thick Top Chocolate Layer 1 cup young coconut pulp 3 Tbsp coconut oil ½ cup raw cacao powder 3 pitted medjool dates 3 black mission figs ½ tsp vanilla extract or caviar scraped from 1 bean ¼ tsp cinnamon Dash of cayenne Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside. Garnish 1 cup assorted berries – raspberry, blueberry, sliced strawberries 1 tsp honey Mint leaves (optional) Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve. Assembly: 1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil. 2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish.. 3. Pour in and spread the Coconut Cream Filling. 4. Freeze for 2 hours to firm up. 5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm. 6. When ready to serve, first arrange the fruit garnish on top.
Posted on: Wed, 23 Oct 2013 18:59:50 +0000
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