Raw Vegan Chocolate Coconut Torte! Oh, Yum!

So this is not the kind of thing that I usually post in my Gratitude blog…… but I am trying to eat healthier and wanting to try more ‘raw’ recipes.  I am grateful for recipes like this though!  It makes you know you can still ‘indulge’ yet be healthy doing it!
This recipe was posted on Facebook today by Raw for Beauty, with no link to a website for the recipe, so I wanted to share it with you all!  Doesn’t it look amazing!  I have found that there are a lot of benefits to coconut….. which is awesome, because I have always loved coconut!  I will be doing a review on a coconut oil product I was given to try soon….. so stay tuned for that!

If any of you decide to give this recipe a try…. leave me a comment and tell me how you liked it!

Chocolate Coconut Cream Torte from Raw for Beauty
Posted by :Eric Rivkin
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.

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.

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.

Enjoy!  I am Grateful!  How are you?
BTW….. if you are curious of where to get young coconut pulp….. maybe this video will help!

4 Replies to “Raw Vegan Chocolate Coconut Torte! Oh, Yum!”

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