White Chocolate Dark Chocolate Raspberry Tort

by Susan on March 14, 2014


Raw Torte at Rawmazing.comThat’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.

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 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. 

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{ 39 comments… read them below or add one }

Eileen March 14, 2014 at 5:21 pm

This tart is just so beautiful! Look at those amazing raspberries–NOM. And I love how easy it is too. Yay!

Cindel March 14, 2014 at 5:23 pm

Looks yumm! Would it be possible to use frozen raspberries?


Chelsea March 14, 2014 at 5:43 pm

This looks absolutely divine! You are a master raw dessert maker. Thank you for sharing!

Emma March 14, 2014 at 6:36 pm

Oh wow does this look heavenly! Definitely a show-stopper for a special occasion too.
Maybe this should be my birthday cake in fact…?! Just a couple of weeks to go!

Cherie DiStefano March 14, 2014 at 6:46 pm

This looks amazing!!! Will try to make soon.

Julia March 14, 2014 at 7:24 pm

Getting right on it !!! Looks amazing

Rebecca March 14, 2014 at 8:01 pm

Can I use some other berry instead of raspberries?

Maya March 14, 2014 at 10:28 pm

This looks delectable. Is the 1/2 cup of cacao butter measured when melter or when still solid? So 1/2 cup of melted cacao butter, or 1/2 cup of solid cacao butter that will be later melted? I always get confused with these things in recipes :P thanks for helping!

Kimla March 15, 2014 at 12:34 am

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.

shartran March 15, 2014 at 6:04 am

Perfect for my mom’s b-day…or perhaps mother/father day…It’s lovely!

Brandy March 15, 2014 at 11:31 am

Looks delicious!

Lisa @ Simple Pairings March 15, 2014 at 12:44 pm

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?

Patricia Robinett March 15, 2014 at 3:26 pm

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?

Cathleen Brunty March 15, 2014 at 3:55 pm

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!

Laura Black March 16, 2014 at 12:30 am

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.

Diana March 18, 2014 at 11:47 am

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.

Sally March 18, 2014 at 1:17 pm

Could you substitute carob for the chocolate? I can’t have the caffeine in dark chocolate.

Susan March 18, 2014 at 1:20 pm

I would think that carob powder would work but taste it to make sure it doesn’t need adjusting. Cheers!

Susan March 18, 2014 at 1:21 pm

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!

julia March 18, 2014 at 2:36 pm

how do you melt raw cocoa butter ?

Susan March 18, 2014 at 2:40 pm

Hi, Julia,

I cut it into small pieces and put it in a glass bowl in the dehydrator. If you don’t have a dehydrator, you can very carefully warm it over hot water. Cheers!

julia March 18, 2014 at 4:27 pm

thank you. just finished!!!
the filling doesnt look as white as yours though, i will report back after it is done chilling . i licked off all my untesils , no need to wash – that’s how declicious it is. :)))

Diana March 19, 2014 at 2:45 am

Thank you – yes I did soak the cashews overnight, what I did was add a little extra water and then patted it down to make sure it had gone between the raspberries. When it was set and cut it looked just a white as yours. I cut it into 12 pieces – it is VERY rich and we found that was quite large enough as a dessert. It has quite a strong coconut flavour. I loved it, my friend found the coconut flavour too strong. Will definately make again.

Cailee March 19, 2014 at 2:31 pm

Wow!! this look so beautiful! And what great ingredients you used!! YUM! and healthy! Love it!

Jo March 19, 2014 at 7:01 pm

The flavors in this recipe go so well together I did not want to make substitutions. But I can’t eat almonds anymore.
So I made it with the almond crust for everyone else and a pecan/hemp crust for me.
I don’t think they make the Pillsbury pamphlet cookbooks anymore. But they are for sale on Ebay.
Sunfood has the whitest raw cashews I’ve come across so far.

Hannah Bows March 20, 2014 at 7:37 am


I have an allergy to nuts – could the almonds and cashews be substituted with anything? Thanks :)

Brittany March 20, 2014 at 9:00 am

Just made and devoured this! It is awesome. I have never used cacao butter before but it made all the difference :) thankyou for the recipe!

Amanda H March 20, 2014 at 11:38 pm

I always find recipes that are raw and tasty looking I want to try but I don’t know were to get all these “fancy” ingredients like cacao powder or vanilla bean … any help on were to find these ? I don’t have a whole foods store but I do have sprouts that is like a hybrid grocery store /whole foods that emphasizes fruits and veggies . I don’t want to have to special order ingredients to make foods

Jo March 21, 2014 at 4:52 pm

I used NUTIVA organic virgin coconut oil . It helped bind the other ingredients without giving the torte a strong coconut flavor. That’s just my preference though.

Susan March 22, 2014 at 12:07 pm

You can find cacao powder at sprouts. Vanilla Beans are in the spice section of any major grocery store. Cheers.

Susan March 22, 2014 at 12:07 pm

You could try pine nuts. Cheers!

Laura March 23, 2014 at 1:21 pm

Thank you so much for sharing this amazing recipe! I made it and used coconut nectar to sweeten it and I just used the whole vanilla bean – Best thing I have ever eaten :)

Michelle March 27, 2014 at 6:03 am

Thank you for sharing. May I know where can I get organic Cocoa butter? Did you mean coconut butter when you say melted one? May I know where can I get it too?
I will make this for my hubby’s birthday…. now he can enjoy a cake …. he hasn’t done so in 3 years…. THANK YOU!!

Nikki April 1, 2014 at 8:13 am

I made this last night and I cannot keep my family out of it. This torte is AMAZING!!!

Solveig April 8, 2014 at 3:02 pm

I used a 9 inch springform and it turned out to be too little of the crust and filling…probably use 3 cups of all nuts next time…but the chocolate topping filled all gaps and the taste is phenomenal.

Linda April 18, 2014 at 5:12 am

Made this for an Easter family lunch…substituted the raspberries for organic blueberries and increased the quantities a little so it would go further. Just so delicious. Will be making this again! Thanks so much for the recipe.

Linda May 9, 2014 at 6:55 am

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

Celeste May 14, 2014 at 6:04 pm

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 May 17, 2014 at 12:14 pm

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

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