½cup80g firmly packed chopped pitted dates, plus more as needed
¼cup18g cacao powder or unsweetened cocoa powder
filling
1cup240ml coconut oil in liquid form
1cup240ml freshly squeezed orange juice
¾cup180ml raw agave nectar
½cup35g cacao powder or unsweetened cocoa powder
3cups420g raw unsalted cashews, soaked
¼teaspoonorange extract
Pinchof natural salt
1teaspoonfinely grated orange zest
Shaved vegan chocolateto garnish (optional)
Finely grated orange zestto garnish (optional)
Instructions
To make the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil.
Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough.
Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again.
Press the dough into the bottom of the prepared pan and set aside.
To make the filling, put all of the ingredients into your blender in the order listed and blend for 2 to minutes, until rich and creamy.
To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
To serve, transfer the pan from the freezer to the fridge at least 1 ½ hours before serving; let the torte defrost in the fridge for about 30 minutes.
Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.
Notes
note: Because of the coconut oil, this filling will melt if left out at room temperature.