Comments on: Recipe: RAW Pecan Torte with Chocolate Ganache

By: Elizabeth

Elizabeth — Sat, 28 Jan 2012 15:09:00 +0000

Hi—just wanted to let you know I included your recipe in a round up of healthier torte recipes on Blisstree.com. Thanks! http://bit.ly/ykwEI2

By: Sayward Rebhal

Sayward Rebhal — Wed, 21 Dec 2011 22:32:00 +0000

Yes! =D

By: Ashley

Ashley — Sun, 18 Dec 2011 09:35:00 +0000

should the coconut oil be melted when measuring? :)

By: Cfarq

Cfarq — Thu, 01 Dec 2011 21:11:00 +0000

I substituted almonds and walnuts for the pecans and it turned out amazing. This recipe is soooo good!!!

By: Sayward Rebhal

Sayward Rebhal — Wed, 09 Nov 2011 22:41:00 +0000

Hmm, I’ve never had that problem! I don’t know what to tell you – sorry! Wish I could be more help.

By: AlabamaMidwife

AlabamaMidwife — Wed, 19 Oct 2011 04:00:00 +0000

I know im 2 years late on this recipe having just found your yumminess..but this is an awesome recipe..THANKS! one question-sometimes the filling did not want to stick to the crust.. is there a trick for this?
thanks again for some great recipes!!

By: Sayward Rebhal

Sayward Rebhal — Mon, 22 Aug 2011 20:37:00 +0000

The ingredients can be a lot when you’re starting up. Once your pantry is stocked, it will seem more reasonable (or, are you saying you only bought exact amounts for this recipe, and it cost you $25 specifically to make this pie?)

For the pecans, you can replace with walnuts (in most raw recipes). You can also replace dates with raisins. Both of these will reduce the cost (though the flavor will suffer a bit).

Soak cashews at least 2 hours, ideally more than 4.

Luck!

By: Newbie

Newbie — Thu, 18 Aug 2011 18:35:00 +0000

Also, the ingredients cost me about $25, do y’all find this is the norm, or am I shopping at the wrong places?

By: Newbie

Newbie — Thu, 18 Aug 2011 14:31:00 +0000

Question: is there a cheaper substitute for pecans? Also, how long do the cashews need to be soaked? I’m new at eating raw foods…thanks for this recipe, I can’t wait to try it!!

By: Sayward

Sayward — Tue, 19 Jul 2011 21:18:06 +0000

@ Sarah I. – Yes, that is tough! It’s such a specific texture. I mean, I’m sure you could just use soaked cashews, which would be similar enough (but definitely less “mousse-y”. The other thing that comes to mind is Irish moss paste, which is totally awesome and amazing and quite healthy, but is also sort of exotic and intimidating and weird, so I’m not sure about recommending it. It would work for sure though, if you want to give it a try! http://www.rawfullytempting.com/2010/08/irish-moss-paste.html