Yield:20 satisfying slivers, 10 to 12 addict-size slabs 1x
For the crust
1 cup (160g) raw whole almonds
1/2 cup (80g) firmly packed chopped pitted dates, plus more as needed
1/4 cup (18g) cacao powder or unsweetened cocoa powder
For the filling
1 cup (240ml) coconut oil in liquid form
1 cup (240ml) freshly squeezed orange juice
3/4 cup (180ml) raw agave nectar
1/2 cup (35g) cacao powder or unsweetened cocoa powder
3 cups (420g) raw unsalted cashews, soaked
1/4 teaspoon orange extract
Pinch of natural salt
1 teaspoon finely grated orange zest
Shaved vegan chocolate, to garnish (optional)
Finely grated orange zest, to garnish (optional)
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 3 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.
transfer the pan from the freezer to the fridge at least 11/2 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.
Because of the coconut oil, this filling will melt if left out at room temperature.
The only change I made to Tess's recipe was that I used an 8-inch spring form pan because it is the size I happen to have.