Chocolate Hazelnut Torte with Raspberry and Vanilla Creme Frosting
INGREDIENTS
(Reprinted from Living Cuisine by Renée Loux Underkoffler)
Chocolate Torte:
2 cups hazelnuts
1 1⁄2 cups pitted soft dates
2 Tbsp cold-pressed coconut butter or extra-virgin olive oil
2 Tbsp nonalcohol vanilla extract
1⁄2 cup cocoa power
1 1⁄2 cups raw carob powder
2 tsp cinnamon
Vanilla Creme Frosting:
1 1⁄2 cups raw cashews
6 to 8 soft dates, pitted
1 Tbsp coconut butter or organic extra-virgin olive oil
2 Tbsp nonalcohol vanilla extract
1 pint raspberries
1 Tbsp poppy seeds
Edible flower petals
PREPARATION
To make the chocolate torte: Soak hazelnuts in 4 cups water overnight. Drain and rinse. Soak dates in 1 1⁄2 cups fresh water to soften, about 5 to 10 minutes. Drain the “soak water” and set aside.
In a food processor, grind hazelnuts and dates, adding the date soak water as needed to make a smooth paste. Mix in coconut butter or olive oil and vanilla.
Add cinnamon, cocoa and carob powder 1⁄4 cup at a time to avoid clumping. Line a platter with plastic wrap or waxed paper. Press in a circle on the lined platter and generously dust with cocoa or carob powder. Slide the plastic or wax paper off the platter. Flip the platter upside down on dusted torte. Flip right side up.
To make the frosting: Soak cashews in 2 cups water for 30 minutes. Drain and rinse. Soak the dates in 1⁄2 cup of water to soften, about 5 to 10 minutes. Drain the “soak water” and set aside. In a blender or food processor, blend cashews, dates, coconut butter or olive oil (if desired), and vanilla. Add date soak water 1 Tbsp at a time as needed until smooth. Spread evenly on the torte. Generously top with raspberries and garnish with a sprinkling of poppy seeds or edible flowers.
