Your whole food, plant-based life.

White Chocolate Dark Chocolate Raspberry Tort

That’s raw? You bet it is. In fact it is one of my all time favorite raw dessert recipes and today we are taking a trip down memory lane and revisiting it! It’s all because my book, Rawmazing: Over 130 Simple Raw Recipes for Radiant Health¬†is going into it’s third printing and my editor wanted a different shot of this dessert. Since I had to make it again, I changed things up a bit and I am reintroducing it to you.

Raw Torte at

The inspiration for this torte came from one of the old Pillsbury Pamphlet Cookbooks. Do you remember those? Are they still making them? The cookbooks were always by the register at the grocery store. Reasonably priced, full of yummy (but certainly not good for you) recipes, they were irresistible at checkout.

One of my favorite recipes from those books called for white chocolate, dark chocolate and raspberries. All combined in the same dessert. How can you possibly go wrong? I had to create a raw version. It proved to be easier than I thought. This is a show stopper for company, but easy enough to make for a weekend dessert for your family. Don’t settle for a plain chocolate cake. Take it to the next level!

Don’t forget, this is a dessert and I always want to remind you that even though it is raw, and has many more nutrients in it than the original, it still is calorie dense and should be treated as a special indulgence.

White Chocolate Dark Chocolate Raspberry Tort

Serves 8


  • 1 cup almonds
  • 2 tablespoons coconut oil, melted
  • 1/4 cup cacao powder
  1. Pulse almonds in food processor until finely chopped.
  2. Add melted coconut oil and cacao. Pulse until well blended.
  3. Pat into the bottom of an 8-inch tart pan (I used this one: 8-inch Tart Pan)


  • 2 cups cashews, soaked overnight, drained and rinsed
  • 1/3 cup raw agave or liquid sweetener of choice
  • 1/2 cup melted¬†raw cacao butter
  • 1/3 cup coconut oil, melted
  • 1 vanilla bean (scrape the insides)
  • 2 cups raspberries
  1. Blend cashews, agave, cacao butter, coconut oil and vanilla in high-speed blender until smooth.
  2. Spread 1/2 the cacao mixture over the crust. Place a layer of raspberries and top with the remaining cacao mixture.


  • 1/2 cup raw cacao powder
  • 1/2 cup agave or liquid sweetener of choice
  • 1/4 cup coconut oil, melted
  1. Whisk all ingredients together and pour over white cacao layer.
  2. Chill until firm (at least 3 hours).
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  1. Jo wrote on September 4, 2015

    can we do this recipe in advance, freeze it and eat it a few weeks later?
    Is it still great?
    Can we use frozen raspberries ?

    Thank you!

  2. teresa granger wrote on February 27, 2015

    I made these yummy do you think this would taste good with strawberries also ?

  3. Julie wrote on January 18, 2015

    If I didn’t prepare the cashews overnight, do you think I could use 2 cups of cashew butter instead?

    • Susan wrote on January 20, 2015

      Honestly, I have no idea how that would work. Cheers!

  4. Ramesh Das wrote on December 20, 2014


  5. Gina stone wrote on December 1, 2014

    We love this yumo

  6. Grace W wrote on October 7, 2014

    I made this last week and it is GORGEOUS. So good, everyone was asking for seconds. The raspberries makes this so fresh tasting and the crust balances out the creaminess perfectly. Will be making it again and again.

  7. Pepper Culpepper wrote on August 21, 2014

    Hi there! I found recipe by way of Pinterest and it looks fabulous. I would be honored if you would allow me to repost this on my food blog,, with credit and a link, of course! The purpose of my blog is to bring healthy vegan, paleo and raw desserts to chocolate lovers. I search for dark chocolate recipes to feature each week and when I found your blog, I thought it would be a good fit.

    Let me know what you think,
    Heather (Pepper) Culpepper

    • Susan wrote on August 22, 2014

      Hi, Pepper! Thanks so much for asking. Our policy can be found under the copyright tab. We are happy to share the photo and a snippet for the recipe, but full reproductions of content are not allowed. Actually they are harmful to the original site’s google status. But I would be very happy if you want to share with a link to the recipe on our site. Cheers!

  8. Mish wrote on August 19, 2014

    Hi Susan,
    I made this last week, it was a hit!! Friends are lining up for more, and I’m working through the book and everyone is happy!
    Love all your recipes, and tips!
    What is your choice of dehydrator? Time to upgrade from the circle lol

    Mish x

    • Susan wrote on August 21, 2014

      Hi, Mish, My favorite is the TSM. You can do a search for them on the site. Cheers!

    • Susan wrote on August 21, 2014

      I love the TSM. You can do a search for it on the site. Cheers!

  9. Celeste wrote on May 14, 2014

    Is this able to be put in the freezer and keep? I have only a small family, and don’t want the leftovers to go to waste.

    • Susan wrote on May 17, 2014

      Many of the desserts freeze well. I haven’t frozen that one. If you try, let us know how it turned out! Cheers!

  10. Linda wrote on May 9, 2014

    Is very yummy. I had no raspberries so substituted frozen blueberries. The family loved it.


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