Though I love to cook, baking was never my thing.
Imagine my delight when I was introduced to not-baking, i.e. desserts that taste decadent, deep, richly multi-layered and somehow cooked, when in reality they are just cleverly assembled raw ingredients which, incidentally, are also (relatively) good for us. Winning!
Torte crust for both recipes:
1 cup almonds
1 cup soft pitted dates (soak in water for a while if dates are hard)
Put all ingredients in a food processor and combine until they reach a doughy consistency. Press into a greased pie plate evenly. Be patient with this part, it will take a little time to manipulate the dough. Make sure dough comes up the inner sides of the pie plate.
Cashew Raspberry Torte filling
1 1/2 cups cashews soaked for at least 4 hours, rinsed and drained
2 tsp melted coconut oil
lemon juice from 1/2 lemon
1 tsp vanilla
1/2 cup maple syrup
1 cup raspberries (fresh or frozen)
Puree all ingredients and pour in crust. Let chill for at least two hours or until firm. Top with shaved chocolate, fresh raspberries or candied ginger.
Avocado Chocolate Torte filling
I know this sounds weird, but trust me, one bite and you will be addicted. The avocados add body, but you won’t taste anything but the chocolate.
3 ripe avocados
1 tsp lemon juice
1 tsp vanilla
1/3 cup cocoa powder or good melted vegan chocolate
1/4 cup turbinado sugar
4 tsp melted coconut oil
Puree all ingredients and pour into crust. Let chill for at least two hours or until firm. Top with shaved chocolate, raspberries, strawberries, candied ginger, walnuts or anything else you like.
Bring either of these masterpieces to a friends house and find yourself in a maelstrom of excited requests for the recipe. Give it freely, because magic like this deserves to be shared.
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Editor: Catherine Monkman