Pies and Tortes (Chocolate Torte with Whipped Cashew Cream)

Chocolate Torte with Whipped Cashew Cream

Russell James

For the base



1/2c cashews

1/2c pecans

1T coconut oil

1T melted cacao butter

1t agave

1t lemon juice



Pulse all ingredients in a food processor until they bind.



Press into a 9” springform cake pan and place in the fridge to set.





For the filling



2c Irish Moss paste*

1c cacao powder

1 1/2c grated or chopped cacao butter which has then been melted

1c water

1/2c agave necture

1T lemon juice

1/2t tamari

1t vanilla extract



Blend all ingredients in a high-speed blender until smooth and pour on top of the base.



Leave in the fridge to set.



*Irish Moss paste can be made by soaking 1c Irish Moss in water for 3 - 5 hours and rinsing THOROUGHLY until rinse water turns clear (there'll be a lot of sand in the moss). Then blend the rinsed moss with 2c pure water in a Vita-Mix until completely smooth. Leave to set in the fridge if not using straight away.



Chef’s tip: Add 4 drops of food grade peppermint oil to the filling mixture for a mint chocolate variation.





For the cream topping



1c cashews, soaked for 2 hours or more

1/2c water

3T Irish Moss paste

1/2t vanilla extract

1/4c agave nectar

1t lemon juice

Pinch salt

1T macadamia oil (optional)



Blend all ingredients in a high-speed blender until smooth.



Serve with chocolate torte and fresh berries.





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