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
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
Crust:
- 1 cup almonds
- 2 tablespoons coconut oil, melted
- 1/4 cup cacao powder
- Pulse almonds in food processor until finely chopped.
- Add melted coconut oil and cacao. Pulse until well blended.
- Pat into the bottom of an 8-inch tart pan (I used this one: 8-inch Tart Pan
)
Filling:
- 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
- Blend cashews, agave, cacao butter, coconut oil and vanilla in high-speed blender until smooth.
- Spread 1/2 the cacao mixture over the crust. Place a layer of raspberries and top with the remaining cacao mixture.
Ganache
- 1/2 cup raw cacao powder
- 1/2 cup agave or liquid sweetener of choice
- 1/4 cup coconut oil, melted
- Whisk all ingredients together and pour over white cacao layer.
- Chill until firm (at least 3 hours).
Sally wrote on March 18, 2014
Could you substitute carob for the chocolate? I can’t have the caffeine in dark chocolate.
Susan wrote on March 18, 2014
I would think that carob powder would work but taste it to make sure it doesn’t need adjusting. Cheers!
Diana wrote on March 18, 2014
I am just making this and my question is: should the white chocolate filling be fairly thick? It is quite difficult to spread so it gets a nice smooth top to put pour the choc ganache over. Yours looks as it has almost been able to pour so it fills the gaps between the raspberries. Also mine is definately not white like yours – is that just the photo? Will post another comment after we have eaten it tonight.
Susan wrote on March 18, 2014
Hi, Diana, The white chocolate filling is thicker. You will want to spoon and pat it into place. Did you soak your cashews until they were soft completely through? Cheers!
Laura Black wrote on March 16, 2014
Okay, this recipe is why I love raw food. You can eat something like this, that looks like pure decadence (and I’m talking about the put on 50 pounds kind of decadence), and it is decadence, but the fill your body with love kind….not the other. What a beautiful recipe. Thanks again.
Cathleen Brunty wrote on March 15, 2014
What I want to read in the comment section are the reviews after it’s been made! How it actually tastes because it already looks fabulous but the taste is the final test!
Patricia Robinett wrote on March 15, 2014
I will NEVER eat another cooked dessert again, ever. I started making Susan’s Rawmazing dishes five years ago and I am SO spoiled. Cooking totally destroys the full, rich flavors, the beautiful, brilliant colors, the nutrient content. Raw desserts LOOK and TASTE and make me FEEL so good. Thank you, Susan, for another masterpiece. My roommates are going to LOVE this… well, and so will I, of course. But can an 8″ pan take TWO PINTS of berries?
Lisa @ Simple Pairings wrote on March 15, 2014
How incredible! Such a divine and elegant dessert. Like something that was just brought home from a bakery. Such lovely photographs and what a delicious looking recipe 🙂 Besides, chocolate + raspberry, how can one go wrong?
Brandy wrote on March 15, 2014
Looks delicious!
shartran wrote on March 15, 2014
Perfect for my mom’s b-day…or perhaps mother/father day…It’s lovely!
Kimla wrote on March 15, 2014
Can’t wait to make it! I love chocolate and raspberries.
I sure wish you were still in MN. I would have loved to come
To one of your classes.