Choc Mint or Choc ‘n Raspberry Torte

This torte is a total crowd pleaser. It can be presented as a birthday cake or plated up like a fine dining dessert. Best of all, you can add or remove one ingredient; fresh mint to switch it from a Choc Mint Torte to a Choc ‘n Raspberry one. I just love that!

Choc n rasberry torte

What you’ll need for the crust:
1 and 1/4 cup of hazelnuts
1 and 1/4 cup of almonds
1/4 cup of unbleached, organic cane sugar
1 and 1/2 tablespoons of cocao powder
A very generous pinch of sea salt
6 tablespoons of softened coconut oil
1/2 tablespoon on vanilla extract
22cm round cake baking tin

To prepare the crust:
Preheat your oven to 180 degrees
In a food processor, combine nuts to create a fine consistency
Add sugar, cacao powder, salt and pulse again
Pour mixture into a large bowl
Add coconut oil and vanilla extract and gently fold, until your mixture sticks together add a little water (1 tablespoon) if mixture seems dry. It should be moist
Press the mixture into your tin and bake for 15 minutes or until golden
Set aside and allow to cool completely. I often make this the night before

What you’ll need for the filling:
I packet of organic silken tofu
1/2 cup filtered water
1/2 tablespoon of vanilla extract
1/2 bunch of washed fresh mint (or not, depending on which version you are making)
1/2 a cup of unbleached, organic cane sugar
1/2 cup of semisweet vegan Sweet William chocolate chips (these are readily available at Coles in the health food isle, other stockists are available in the link above)
A pinch of sea salt

To prepare the filling:
Place tofu, water, vanilla, sugar and salt into a medium saucepan
Using a whisk, break up and whisk the tofu to combine the ingredients
Bring the mixture to the boil, then reduce the heat to low and allow to simmer for 20 minutes, or until the liquid reduces a little and the tofu browns slightly
Place this mixture into your blender, add your mint (if using) and chocolate chips
Blitz until smooth
Pour onto your cooled crust
Refrigerate for 2-3 hours covered by a plate
Then slice and plate up with raspberries, fresh mint, a drizzle of soy yoghurt…
This torte pairs so well with just about any dessert wine from De Bortoli’s Noble One to any Moscato

You’ll be making this torte more than once. I promise you that… so don’t be afraid to pair it with whatever you’ve got in the fridge





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