Who said RAW had to be boring?! Nu-uh, no way! This decadent dessert – rich, silken chocolate inside its delicate shell - is downright delicious. Divine Creation I say, not just because it tastes so good, but because it’s so good for you, too!
Raw cacao powder is teeming with antioxidants – over 5 times as many as blueberries! Cacao is also the best natural source of magnesium, which is the primary mineral deficiency in SAD eaters (Standard American Diet). Cacao is believed to reduce cardiovascular disease, blood pressure, and inflammation.
Coconut oil is pure fat, just like any oil. But as we all know, ‘not all fats are created equal’. Coconut oil contains about 50% lauric acid, a rare, healthier medium-chain lipid that’s also found in breast milk. This oil is also an incredible antimicrobial (bacteria, fungi, viruses) and aides in combatting everything from candida to HIV.
Raw agave and dates are both low-glycemic sweeteners, so they won’t rock your system with a blood sugar spike-and-crash cycle. Additionally, dates are rich in calcium, iron, potassium, and phosphorous, and are a great *ahem* digestive aid.
Do I even need to review the infinite health benefits associated with nuts? A quick favorite for each: Pecans boast the ideal oleic (’good’)/linoleic (’bad’) fatty acid ratio, which contributes to lower weight and cholesterol. A handful of cashews is essentially the biochemical equivalent of a prescription prozac. No joke!
Still not convinced that RAW =/= boring? Just make this. Taste it. I dare you!
Raw Pecan Torte with Chocolate Ganache
Originally by Chef Sprout, embellished by Laurie Lane, re-embellished by Me!
Ingredients for Crust:
2 cups pecans
1 cup pitted dates
1 cup shredded coconut
1/4 cup cacao nibs
1/4 cup coconut oil
1/4 cup cacao powder
1/2 teaspoon sea salt
Ingredients for Filling:
2 cups pre-soaked cashews
1 cup cacao powder
1 cup water
1/2 cup coconut oil
1/2 cup agave nectar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Instructions:
Combine all crust ingredients in a food processor and blend until evenly moist. Grease a torte or pie pan with coconut oil and spread the crust with your fingers.
Combine all filling ingredients in the [cleaned] food processor, blending until very smooth. Pour filling into the crust and freeze or refrigerate until firm (1-3 hours). Garnish with fresh mint or berries.
^^And those?^^ I had quite a bit of excess ganache, so I poured it into two teacups, whipped up a quick ‘frosting’ of almond butter, coconut oil, and agave syrup, topped off the teacups, and threw them in the fridge to chill out.
Oh.
My.
Goodness.
Libby
25 March, 2009
It IS amazing! Think of the best chocolate cake you’ve had then multiply the pleasure by ten. I can’t believe it’s raw and vegan!
Bartlebee
26 March, 2009
This looks great but I don’t know where i’d find some cacao here :/ I might do it with normal cocoa if that’ll work..
Sayward
26 March, 2009
@ Kate – Dude, just wait till you try it!
@ Libby – haha, ‘multiply the pleasure by ten’ = exactly!
@ Bartlebee – The 2 hardest ingredients to find are the raw cacao powder and the raw cacao nibs. Most ‘real’ health food stores (not like faux health supermarkets, but actual co-ops and the like) will these sorts of products. They’re also available to order all over the internet. If you are wanting to eat more raw foods, it’s worth investing in a stockpile of cacao powder and nibs, coconut oil, and real raw agave. These things are expensive up front but they go a long way, and man do they make all the difference!
sarah von
26 March, 2009
Oh good lord. Those look amazing! And I´m going to cling to the fact that they are raw and there ore “healthy” and allow myself to make and eat several.
Angela Leeds
26 March, 2009
omg. i have to try these out.
brilliant! gorgeous photos as well…as usual. :D
Sayward
27 March, 2009
@ Sarah Von – They *are* healthy! Everything in moderation, I suppose, but really in the context of a healthy diet, these are just fine for you. Also, it is quite rich and a little goes a long way, which is nice. This puppy fed my husband and I, plus I took some to a friend, for over a week!
@ Angela – Let me know how it works! And especially if you add different flavors or topping.
And thanks!
sacredcrayon
5 April, 2009
This looks amazing. I’ve been vegetarian for the last ten years, and from tomorrow I’m starting a dairy and wheat free diet under instructions from my doctors. I’ve been dreading it all weekend, thinking about all the nice chocolatey things I’ll be missing. I think this might have to be the first thing I make! You’ve made my day – thank you!
FoodRenegade
5 April, 2009
You somehow managed to combine all of my favorite, nutrient-dense foods into a fabulous looking dessert!
I can’t wait to try it.
Thanks,
KristenM
(AKA FoodRenegade)
Onie
5 April, 2009
can’t wait to try this! oh.. and I love your tea cups!!!
Sayward
6 April, 2009
@ sacredcrayon – Congratulations on going dairy-free! I bet you’re going to feel absolutely amazing. And no way do you have to give up chocolate! Haha, there would have been a vegan revolt long ago if that were the case. =)
@ FoodRenegade – Thanks Kristin, let me know how it turns out for you and if you make any yummy modifications!
@ Onie – Thanks! The tea cups have mine and my husbands first name initial, so cute! Let me know how the torte turns out for you!
bridgetg
7 April, 2009
I’m so glad I stumbled on this – It looks great! I haven’t yet made the full switch to vegan, (it’s a bit tough with a college meal plan :-/ ) but I’m trying to at least reduce my intake of animal products, and I’m definitely going to have to shanghai my friend’s kitchen to make one of these!
and you mean to soak the nuts in water, right? That’s probably a silly question but I’ve messed up enough recipes in the past to know that it’s best to ask!
lovelovelove
Sayward
8 April, 2009
@ bridgetg – Yes, sorry if it wasn’t clear – you soak the nuts in plain water. It just softens them up so they’ll blend smoother and create a creamier chocolate, mmm. =)
Good luck with the veganism! Remember, it’s not ‘all-or-nothing’ and every little bit helps, so don’t get discouraged. Anyone who’s being mindful of the impact of their diet is miles ahead of most – so congrats!
Henriette
9 April, 2009
Well I´ll never be a vegan again – but this look soooo good- can´t wait to try it ! Thanks ;)
Sayward
9 April, 2009
@ Henriette – That’s okay, the awesome thing about vegan food is that *everyone* can enjoy it! It’s a win-win. =)
maxo
10 April, 2009
Great recipe. I would like to add that I tried it with grapeseed oil instead of coconut oil, and honey in the place of agave nectar with fabulous results. I wanted to cut down on the food miles, and both are local items here. Wish cacoa was local, alas.
vraiment
10 April, 2009
agave nectar is not exactly a common ingredient in my neck of the woods (rural saskatchewan)…anything else a person could use in it’s place? Because it sure does look and sound great.
raisedbyrobots
12 April, 2009
I can’t wait to try this!
I love dates, but I thought they were very high-glycemic?
I want to believe they’re low tho… could you direct me to your information source?
Many Thanks!
Celia
12 April, 2009
What if I left out the dates in the crust… (I’m not a fan) – would it still stick together with the coconut oil in there? This sounds wonderful thank you…
Sayward
13 April, 2009
@ maxo – Awesome, thanks for the heads up. I’m always a fan of eating locally! =)
@ vraiment – Absolutely! I would definitely recommend pure, grade B maple syrup as an alternate sweetener. It’s much healthier than refined sugar and is sticky/viscose like agave. If you are not vegan, honey would work okay as well, but of course I’d recommend non-animal ingredients if you can.
@raisedbyrobots – Maybe there is confusion regarding glycemic index vs glycemic load, and whether you are concerned with carbs for weight loss or insulin-related issues. I meant that agave and dates are both diabetic-friendly sweeteners (will not cause insulin spikes). Here are a couple of research articles if you are interested:
The glycemic index of dates and date/yoghurt mixed meals
Glycemic index of 3 varieties of dates
@ Celia – You might want to try replacing the dates with some other binder, like raisins, dried cherries or apricots, or something along those lines. At the very least, I’d increase the coconut oil. Yum!
jo
15 April, 2009
I substituted half of the dates for dried apricots. I didn’t have enough pecans and used almonds as well.
The torte was delicious!!! I loved the ganache and it was a total crowd pleaser! Thanks so much for sharing! This will make a regular appearance in my kitchen.
Lady Bee
17 April, 2009
This looks so lovely! I am currently non dairy (so yay for this recipe) but also cannot eat cashews or peanuts, other nuts are fine. Which would you suggest to replace the cashews? Thanks!
Sayward
17 April, 2009
@ Jo – Mmm, I bet the apricots added a delicious sweet/tart element! I’m going to have to try that. =)
@ Lady Bee – I would say another light colored, softer nut like hazelnuts or brazil nuts would work nicely. Maybe even pine nuts? I’d probably go with hazelnuts though. Make sure you soak them, and let me know how it works out!
Yum!
23 April, 2009
You can get the raw nibs and cacao from http://www.navitasnaturals.com and submit your recipes online too to share with others!
Mike D
19 May, 2009
Hey, thanks a lot for the recipe. I was the first, (i’m 24, about 12 years now), of now a full family of vegetarians with a couple of vegans sprinkled in. This is a dish that makes EVERYONE happy. A dessert to fool the best of them too. Serious contention for the best vegetarian dessert i’ve tasted and easily the best vegan one. Seriously good work
Sayward
19 May, 2009
@ Yum – I let the spam thru ’cause it’s pretty relevant. Yay!
@ Mike D – Thank you SO much! I’m glad your whole family liked it! =)
26 Comments to Recipe: RAW Pecan Torte with Chocolate Ganache