RAW DATE NUT TORTE
In the process of making this easy dessert right now. I have the base made and it is delicious. Who knew Raw could be so good!!!! Found the recipe by Alice Cohen The Raw Food Diet. Can't wait to serve it up! Prep time does not include soaking time. Edited to add- I just made this again for my DIL and found it is much prettier with chopped walnuts on top.
Provided by RaWziLLa
Categories Dessert
Time 15m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
- In a food processor, combine dates and lemon juice until smooth and creamy.
- Spread the frosting on top of the torte.
- Sprinkle on chopped walnuts (optional).
- May or may not refrigerate before serving. Firmer for cutting if refrigerated.
Nutrition Facts : Calories 282, Fat 15.5, SaturatedFat 1.5, Sodium 4, Carbohydrate 37.5, Fiber 3.9, Sugar 27.2, Protein 4.8
BRAZIL NUT AND FIG TORTE (RAW)
Make and share this Brazil Nut and Fig Torte (Raw) recipe from Food.com.
Provided by ThatSouthernBelle
Categories Dessert
Time 15m
Yield 1 Torte, 12 serving(s)
Number Of Ingredients 7
Steps:
- To make base: Blend base ingredients until there is a solid mass in the food processor (it should be very fine with the occasional chunk). Place on a plate and form into a cake shape.
- To make frosting: Blend frosting ingredients well. If the dates are very firm and resist blending, just blend partially and let soak about 15 minutes to soften. Blend until smooth and creamy, then frost the cake. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.
Nutrition Facts : Calories 458.5, Fat 31.2, SaturatedFat 7.1, Sodium 6.1, Carbohydrate 46.1, Fiber 6.2, Sugar 32.2, Protein 8.2
RAW TORTE
Steps:
- Unless you're using very soft, creamy dates, soak the dates in coconut water for 1 or 2 hours prior ro using them. /drain the dates and set them aside, saving the coconut water for future use. Mince the coconut meat by hand or in a food processor one cup at a time, until each chunk is a bit larger than a chocolate chip. In a large mixing bowl, combine the coconut meat, Buckwheaties (optional), and carob and mix until the coconut and Buckwheaties are well-coated with carob. There should still be at least 1/2 cup of carob in the bottom of the bowl after all coconut meat and Buckwheaties are coated. Set aside. In a food processor puree the dates and maple syrup. Add the date puree, nut butter, and vanilla extract (optional) to the carob coconut mixture. Mix Well. Make the crust. In a food processor puree the Buckwheaties, maple syrup, almonds, walnuts, date, and nut butter. Oil a 9-inch round pie plate with olive oil and press the pureed crust into it. The crust should be thin. Spoon the torte filling into the crust and cover it with the Whipped Cream. Put the torte into the freezer for 2 hours. It will not freeze, but should be served chilled and garnished. Store in freezer.
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