This dessert is deep, dark, and decadent! I like to make this for special occasions. Sometimes, I convince myself that a Tuesday afternoon is really a special occasion…this torte is THAT good! I love to use my homemade peanut butter in this recipe, but feel free to use any other nut butter you like. Did you know that raw cacao powder has significant antioxidants that are good for heart health? You know this recipe had to have some health benefits, right?!! You can serve this torte with strawberries or raspberries or a sorbet to cut through the richness. I think this is one of the best desserts ever! Enjoy!
1 1/2 cups raw pecans
3 tbsp maple sugar or coconut sugar
1/2 tsp sea salt
1/2 tbsp cinnamon
1/4 tsp chipotle powder
1 tbsp coconut butter
To prepare the crust, in a food processor, blend all crust ingredients until finely minced, making sure they are not over blended to a paste. The consistency should resemble a graham cracker crust. In a 9″-inch fluted tart pan, press the crust into the pan using your palms. Make sure it is firm along all the edges and the bottom. Set aside while you prepare the filling.
1/2 cup Homemade Peanut Butter
1/2 cup Date Paste
1/4 cup agave nectar (or substitute maple syrup)
4 tbsp coconut butter
1 1/2 tbsp tamari or coconut aminos
1 cup raw cacao powder
1 vanilla bean, scraped
1/2 to 1 cup filtered water
To prepare the filling, in a high–speed blender or food processor, combine all of the filling ingredients and blend until smooth.
If using a blender, fold mixture occasionally with a rubber spatula to avoid overheating and for optimum smoothness. This will ensure you do not wear out the blender engine. If it’s very difficult to blend, add a touch more liquid. Ultimately, the final mixture should still be quite thick, so do not add too much water — less is more. This will ensure the torte sets nicely. The amount of water you will need will depend on how thick your date paste was and what type of machine or blender you are using. Pour the chocolate filling into the tart crust. Place in the freezer for about 20 minutes to firm up, or in the refrigerator for about an hour to fully set. (Adapted slightly from Recipe Source: Rouxbe)