No-Bake Raspberry Torte

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You might have read one of my early posts, “Imagine A World Without PMS.” And if you did, you found out that I went raw one summer. No, not naked. Just food naked. Imagine your food completely bare, stripped and in it’s purest form. Unprocessed. If it’s heated, it doesn’t go above 118 degrees. Raw foodists say that it’s the only way to eat, with nuts, seeds, fruits, vegetables being at the core.

I can only speak from my own experience, but during that time of my life, I lost body inches that were stubbornly ingrained (even though I worked out six times a week), had more energy than a 14-year-old, slept only 4 hours a night and my skin looked as if I turned back the clock 20 years. Cons: it’s really challenging when eating out. You’ll most likely become a food server’s nightmare. And eating at any event can be difficult. Also, you must be a master at planning your shopping and meals. My anemia caused a few problems too.

Having said all of that, it was worth it enough for me to continue with what I learned by eating mostly raw foods during the early part of my day, then shifting to omnivore at night.

One of the best parts of a raw food diet? Eating dessert for breakfast. Or lunch. Or as a late night snack. The desserts are ridiculous, and this raspberry torte is worth the labor. (I’ll add a picture as soon as the rain lets up in our typically sunny kitchen.)

No-Bake Raspberry Torte

Crust Ingredients:

  • 1 cup walnuts
  • 1 cup chopped dates
  • 1/2 teaspoon vanilla powder or extract
  • 1/4 teaspoon of sea salt

Filling Ingredients:

  • 2 cups raw cashews
  • juice from one orange
  • 1 cup dates
  • 1 teaspoon vanilla powder or extract
  • 1/2 teaspoon powdered ginger
  • 4 tablespoons organic coconut oil
  • 1-2 cups frozen raspberries
  • 1/4 teaspoon of sea salt

To make the crust:

  1. Pulse the walnuts six times in the food processor for 30 seconds. Then add the dates, vanilla and sea salt until it begins to get nice and sticky.
  2. Put some coconut oil on the bottom of a cake pan (or pie dish, or baking dish) and spread a thin layer with your fingers. Press the crust into the bottom of dish evenly.

To make the cream:

  1. Place the raspberries aside, and lend everything together until smooth. I had to add a bit of water to make it easier on the blender. 
  2. Add the berries to the remaining mixture in the blender and blend until smooth and pink.
  3. Put in the fridge or freezer for 48 hours.
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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
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