Raw Gianduja Torte
From jo_jo_ba 14 years ago
- 2 days to make
- Serves 16
Essentially a hazelnut variation of the Raspberry Ganache Fudge Cake from the book "Ani’s Raw Food Desserts" (Ani Phyo), found on VeganEpicurean - a wickedly sweet carob and date cake with a delicious fudge frosting is totally raw and gives you all the Omega-3s you could ever want!
Ingredients
- ---Cake--- shopping list
- 3 cups hazelnuts shopping list
- 2/3 cup carob powder shopping list
- 1/4 teaspoon fine sea salt shopping list
- 1 cup pitted dates shopping list
- ---Frosting--- shopping list
- 1/3 cup pitted dates, soaked overnight shopping list
- 1/4 cup agave syrup shopping list
- 1 medium, very ripe avocado flesh shopping list
- 1/3 cup carob powder shopping list
How to make it
- Combine the nuts, carob powder and salt in a food processor, and pulse until coarsely mixed.
- Add the dates and pulse until mixed well.
- Shape into two rounds, wrap in plastic and chill 1 hour.
- For frosting, combine dates and agave syrup in the food processor and process until smooth.
- Add the avocado and carob, blend completely smooth.
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