|Raw Chocolate Mousse Torte with Raspberry Coulis|
|July 30, 2013|
by Chef AJ, Portland VegFest 2013 speaker and author of Unprocessed.
This is the first recipe I created after culinary school and it was the best-selling raw dessert at the restaurant where I worked.
- 2 cups of raw nuts
- 2 cups of pitted dates
- 1/4 cup raw cacao powder
In a food processor fitted with the “S” blade, process the nuts until they are a flour-like consistency. Add the cacao powder and process again briefly. Do not over process or you will have a nut butter. Add dates, a few at a time, until the mixture clumps together. Stop the machine and if you can easily roll a ball from the mixture and it sticks together you don’t need to add anymore dates. Add the vanilla and process again. Press the crust into a Springform pan.
- 16 ounces of pitted dates soaked in 16 ounces of orange juice
- 12 ounces of walnuts
- 1/2 cup raw cacao powder (or carob powder)
- 1/2 cup unsweetened coconut
- 1 tablespoon alcohol-free vanilla extract
In a food processor fitted with the “S” blade, process soaked dates and extracts until very smooth. Add cacao powder and process again until smooth. Place this in another bowl. Then process the nuts into a nut butter like consistency. Add coconut and process again. Add this to the date mixture and stir well by hand until all of the ingredients are completely incorporated. Pour over crust and freeze until firm. Garnish with raw cacao nibs and flaked coconut.
Raspberry Coulis Ingredients:
- one bag frozen raspberries, defrosted
- dates, to taste
Puree defrosted fruit and dates in a blender and blend until smooth. Pour into a squeeze bottle and serve over any dessert or on the plate under the dessert.
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