A Valentine’s Torte!

What a treat – I hope you enjoy this!

When I first got Alissa Cohen’s book – there were two dessert recipes that were feature pictures – the New York Style Cheesecake and this one, Chocolate Torte.  I wanted to make them both.  Upon reading the recipes – I thought they were both way beyond me – now here I am writing this blog – New York Style Cheesecake completed days ago and now I’m tackling the Chocolate Torte as a special treat for my honey on Valentine’s Day.

It really easy very simple as long as you have all the ingredients (which only takes a trip to your Health Food shop and a green grocer that sells young thai coconuts).

Ingredients:

Graham Cracker Crust (recipe for this can be found in my New York Style Cheesecake blog – Day 60

2 cups cashews, soaked in coconut water for 6 hours

1/4 cup coconut water

1 1/4 cups agave nectar

1 1/4 cups cacao powder (raw)

1/4 cup coconut meat

1 cup coconut butter (oil), softened

Method:

Press the crust into the bottom of an 8-inch springform pan and set aside (I don’t have one of these, but I do have a square brownie pan that has a base plate – so I used this instead – just means a square torte instead of a round one)

Put the soaked cashews, coconut water and agave in a blender.  Blend until completely smooth, stopping the machine to scrape down the sides with a spatula.  Add the cacao powder, coconut meat, and coconut butter and blend until thoroughly combined and the mixture is as smooth as possible.  While the blender is running, remove lid and using the spatula, ‘row’ the mixture along to be sure it is in constant motion.  This will help  the torte become smother more quickly without the mixture getting hot.

Pour mixture into crust-lined pan.  Cover with plastic wrap and chill for at least 8 hours.  Store in fridge for up to 5 days or freeze for up to 2 weeks.

Lots of Love

Ally xxx

Giving credit where credit is due…

Thanks Alissa Cohen – gorgeous recipe!