Raw Chocolate Raspberry Torte

Yield 12 servings

For the base:

  • 30 dates
  • 2 cups almonds
  • 2 tablespoons raw cacao powder

For the mousse:

  • 2 avocados
  • 1 cup soaked cashews
  • 1 15 ounce can full fat coconut milk
  • 1/2 cup maple syrup
  • 1/2 cup raw cacao powder
  • 1 cup frozen raspberries
  • 1 whole vanilla bean, or 1/2 teaspoon vanilla extract

For the base:

1. Half each date as you put them in the food processor, then add the almonds and cacao powder. Blend in the food processor for about 1 minute or until the almonds are a nice bits. The mixture should have a speckled appearance.

2. Pour the mixture out of the food processor and place it in the bottom of a glass pie pan.

3. Press the mixture into the edges of the pan to form a layer and give it some body. Put the base in the freezer.

For the mousse:

1. Put the avocados, cashews, coconut milk, maple syrup, cacao powder, frozen raspberries and vanilla bean (run a knife through the bean pod long ways, then scoop the beans out from the inside) or 1/2 teaspoon of vanilla extract. Turn on the food processor and blend until the mixture is smooth.

2. Take the base out of the freezer, pour the mousse inside, then put the whole pie into the freezer until you’re ready to eat! The pie keeps for up to 4 days covered in the freezer and only needs to be thawed for 30 minutes before enjoying.

3. Top with fresh raspberries and cacao powder for extra yum!