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 raw coconut oil
1/4 cup raw cacao powder
1/2 teaspoon sea salt
Ingredients for Filling:
2 cups pre-soaked cashews
1 cup raw cacao powder
1 cup water
1/2 cup raw coconut oil
1/2 cup raw agave nectar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
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.