This truly decadent moist chocolate torte with smooth hazelnuts and seductive vanilla is one of my signature raw desserts. Smattered with raspberries and a creamy vanilla frosting, it makes eating raw food a delectable invitation.

Yields: 10 to 12 servings

INGREDIENTS:

INGREDIENTS: Chocolate Torte
2 cups hazelnuts (filberts), soaked
1-1/2 cup soft dates, pitted and soaked in water until soft
2 tablespoons cold-pressed coconut oil (Omega Nutrition original coconut oil is recommended as it does not have a coconut fragrance), or olive oil (choose one with a light nose and flavor)
2 tablespoons non-alcohol vanilla extract
2 cups unsweetened cocoa powder
2 teaspoons cinnamon

INGREDIENTS: Vanilla Cream Frosting
1-1/2 cup whole raw cashews, soaked 1/2 hour in water (raw cashew pieces may be used)
3 tablespoons agave nectar
2 tablespoons maple syrup
filtered water as needed to blend
1 tablespoon coconut butter or olive oil (optional)
2 tablespoons non-alcohol vanilla extract
1 pint raspberries
edible flower petals and/or slivered almonds for garnish (optional)

PROCEDURE:

PROCEDURE: Chocolate Torte
Soak 2 cups hazelnuts in 4 cups fresh water overnight (6-12 hours). Drain and rinse.
Pit dates and soak in 1-1/2 cups fresh water to soften (5-10 minutes). Drain the soak water and set aside.
Use a Champion Juicer or Green Power Juicer with the homogenizing blank plate:
Grind hazelnuts and dates into a smooth paste adding date soak water as necessary to aid the process. Mix in coconut butter or olive oil and vanilla.
Alternatively, the hazelnuts and dates can be ground into a smooth paste in a food processor, adding coconut butter or olive oil, vanilla and date soak water as necessary to blend smooth.
Sift the cocoa powder and add 1/4 cup at a time to avoid clumping.
For best, non-stick serving:
Line a platter with plastic wrap or waxed paper.
Press in a circle on the lined platter and generously dust with cocoa or carob powder.
Slide the Plastic or wax paper off the platter. Flip the platter upside-down on dusted torte.
Flip right-side-up.

INGREDIENTS: Vanilla Cream Frosting
Soak 1-1/2 cups cashews in 2 cups water for 30 minutes. Drain and rinse.
Blender or Vita Mix:
Blend cashews , agave, maple, coconut butter or olive oil and vanilla adding filtered water 1 tablespoon at a time only as necessary to blend.
Spread evenly on the torte.
Generously top with raspberries and sprinkle with edible flowers and/or slivered almonds for garnish.
Chill for at least one hour in the fridge to allow flavors to marry.

SERVICE

Use a large knife to cut into even slices. Wipe the knife between cutting for a clean cut.

LEFTOVER STORAGE

Store covered in the fridge for up to 4 days.
Freezes well when wrapped tightly for up to 2 months.
Also excellent served frozen!