Raw Chocolate Coconut Cream Torte

You can also find another recipe (not raw, in french) in this link of VG-zone,

or another one (raw and in english) in RawFoodRecipes.

Bottom Layer Crust

  • 1 cup raw almonds or pecans, soaked 2 hours, rinsed
  • 1 cup fresh or dried finely shredded unsweetened coconut
  • 1/2 cup pitted dates
  • 1/2 cup raw cacao powder
  • ¼ tsp cinnamon
  • Dash of cayenne
  • In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
  • 2 cups firm young coconut pulp
  • 5 bananas
  • 1/4 cup coconut oil
  • 4-5 pitted medjool dates
  • ½ tsp vanilla extract or caviar scraped from 1 bean
  • Blend ingredients until creamy. Set aside and refrigerate.

Top Chocolate Layer

  • 1 cup young coconut pulp
  • 3 Tbsp coconut oil
  • ½ cup raw cacao powder
  • 3 pitted medjool dates
  • 3 black mission figs
  • ½ tsp vanilla extract or caviar scraped from 1 bean
  • ¼ tsp cinnamon
  • Dash of cayenne

Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish

  • 1 cup assorted berries – raspberry, blueberry, sliced strawberries
  • 1 tsp Agave Nectar or other vegetal sweetener (Stevia extract, maple syrup, etc.)
  • Mint leaves (optional)

Blend the vegetal sweetener with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

  • 6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.

It looks complicated, it’s not! Once you have assembled all the ingredients, this goes very quickly, and what a reward at the end!!

Recipe originally posted by Eric Rivkin. It was edited in order to make it suitable for vegetarians and vegans, from VeganismIsTheFuture.

Bánh gatô sôcôla thuần chay

Nguyên liệu:

  • 300 gr bột mỳ (loại T65 nếu được)
  • 200 gr đường vàng không tinh chế
  • 11 gr bột nở
  • 3 gr de bicarbonate de soude
  • 3 gr muối
  • 40 gr bột cacao
  • 30 cl sữa đậu nành
  • 15 cl nước
  • 50 gr dầu ăn (dầu thực vật)
  • 15 ml nước chanh vắt (khoảng 1/4 đến 1/2 quả chanh vắt lấy nước)

Chuẩn bị:

– Thoa dầu ăn thực vật vào khuôn bánh

– Bật lò nướng 180°

– Trộn lẫn nguyên liệu khô vào trong một âu lớn

– Trộn sữa đậu nành, nước, nước chanh vắt, dầu ăn, rồi đổ dung dịch vào âu nguyên liệu khô.

– Trộn thật đều

– Đổ vào khuôn và cho vào lò nướng trong vòng 30° ở 180°.

– Khi bánh chín, để nguội trước khi dỡ bánh ra khỏi khuôn. Trang trí tuỳ hứng!

(From: vg-zone)