Friday, January 21, 2011

Cranberry Pecan Torte

Chocolate crust:

2 cups almonds, finely ground
1/4 cup raw cacao powder
1/4 cup raw, extra-virgin, cold-pressed coconut oil

Mix together almonds, cacao and coconut oil. Pat into tart shell.

2 cups raw cashews, soaked
1-1/2 cups filtered water
1-1/2 cups raw, extra-virgin, cold-pressed coconut oil
1/2 cup raw agave nectar
1 cup fresh cranberries, chopped
3/4 cup raw pecans, chopped

1. In high speed blender, combine cashews and water. Blend until smooth.

2. Blend in coconut oil and agave nectar.

3. Remove to bowl and stir in cranberries and pecans.

4. Pour into crust. Refrigerate until set--I did this overnight and even though the filling was very soft right when I poured it into the crust, it was magically very firm when I checked it in the morning! This will take several hours.

5. Top with ganache.

1/2 cup raw cacao powder
1/2 cup raw agave
1/4 cup raw, extra-virgin, cold-pressed, coconut oil, melted

Whisk all ingredients together. It will harden when it cools.


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