Raw Berry & Chocolate Torte

  • 06 Oct - 12 Oct, 2018
  • Mag The Weekly
  • Cookery


• 175g (11/2 cups) raw walnuts

• Zest of a lemon

• 1/4 cup extra virgin coconut oil, melted

• 1/2 cup dried berries

• 1tsp powdered sugar

 For filling:

• 1 cup raw, unsalted cashews

• 1/3 cup raw cacao powder

• 115g cacao butter, grated and melted

• 1tsp powdered sugar

• 2tbsp coconut milk

• Juice of a lemon

• 2 cups mixed berries, plus extra, for decorating (optional)


Place cashews in a bowl, cover with filtered water and soak for two hours then drain. To make the base, place walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest. Place coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and combine well. Press the mixture into a 20-cm (8-inch) springform cake tin and chill in the freezer for 30 minutes. To make the filling, place all the ingredients in the food processor and blend until smooth. Remove the base from the freezer and spoon the filling over the top. Chill for an hour in the freezer until set. Scatter over the extra berries before serving.