Orange Ginger Chocolate Torte

Orange Ginger Chocolate Torte

Orange Ginger Chocolate Torte is such a treat during a hot summer afternoon. The blend of the orange, ginger and chocolate together makes for a light spicy treat for the taste buds. This is considered raw, gluten and dairy free dessert as there is no cooking in the process of making this Orange Ginger Chocolate Torte. This healthy dessert takes a little time for all of the layers to freeze. It is best if you prepare this early in the morning so you will have it ready by the afternoon as each layer requires freezing separately. This dessert is great for a beautiful light lunch, garden party or after dinner treat. Serve this Orange Ginger Chocolate Torte with a glass of iced Earl Grey tea. This would be a perfect time to pull out those flowered ice cubes you made this spring. Inspire your friends with this wonderful and healthy dessert alternative.

Orange Ginger Chocolate Torte (Raw Dessert)
Makes one 7-inch x 3 1/2 inches high – Torte
Crust
1/2 cup brazil nuts or pecans
1/4 cup almonds
1/4 cup dried coconut
3 – 4 Medjool dates
1 tablespoon cacao or carob powder
1 teaspoon pure vanilla extract or 2 in piece of Fresh vanilla bean
Pinch salt
1 teaspoon raw agave nectar or honey
1-2 tablespoons cacao nibs (optional)
Process first 7 ingredients in a food processor until fine.
Add agave and cacao nibs (if using) and process again until the mixture just starts to stick together.

Ingredients for Orange Ginger Chocolate Torte

Orange Ginger Chocolate Torte ingredients

Orange Ginger Chocolate crust

Processed crust layer

Springform pan with pressed crust ingredients

Ingredient pressed into springform pan


Orange Ginger Filling

1 3/4 cups plus 2 Tbsp. orange juice
1 3/4 cups plus 2 Tbsp. cashews, soaked (see Notes)
2 in. – 3in. piece Fresh ginger, skin removed, grated
1/2 cup raw agave nectar or honey
4 tablespoons pure vanilla extract
2 tablespoon orange zest
1/2 cup + 2 tablespoon melted cacao butter
2 tablespoon + 2 teaspoon lecithin powder
1. Blend all ingredients except melted cacao butter and lecithin in a high-power blender until smooth.
2. Add cacao butter and lecithin and blend briefly just to incorporate.
3. Place mixture in the refrigerator to set (see Notes).

Orange Ginger filling layer

Orange Ginger filling layer

Chocolate Filling
1 cup almond milk (see recipe below)
1/2 cup raw agave nectar or honey
6 tablespoons cacao powder
4 tablespoons pure vanilla extract or liquid vanilla
Pinch salt
1/2 cup melted cacao butter
4 teaspoons lecithin powder
1. Blend all ingredients except melted cacao butter and lecithin in a high-power blender until smooth.
2. Add cacao butter and lecithin and blend briefly just to incorporate.
3. Place mixture in the freezer to set (See Notes).

Chocolate Layer

Chocolate Layer

Assembly
1. Press your crust of choice into the bottom of a 7-inch springform pan.
2. Pour 1/3 of the Orange Ginger mixture on top and set in the freezer for about an hour.
3. Top with 1/2 of the Chocolate layer and return to the freezer.
4. Once set, pour the last of the Orange Ginger filling and then drizzle the Chocolate filling over the top this layer and take a knife and make lines in the filling to create a nice design of the two mixed together and return to freezer until ready to serve.
Notes:
This is a dessert you want to start early in the day so you have plenty of time for all the different layers to freeze.
By soaking the cashew’s it make for the filling creamier. Take a container and put the cashews into it and fill until the water comes up over the nuts. Let them sit for a half hour. Drain and rinse nuts.
If the filling has set too much, as you are preparing each layer, slightly warm it over a bowl of hot water while stirring.

Final Orange Ginger Chocolate Torte

Final product in springform pan

Almond Milk
(makes 8 cups)
7 cups filtered water
1 cup soaked raw almonds
10 pitted honey dates
½ organic vanilla bean
1 teaspoon raw agave nectar
1/8 teaspoon Himalayan salt
Combine the water and almonds in a blender, and process until smooth. Strain, and set aside the pulp for another recipe and / or dehydrate for later.
Rinse out the blender and pour the milk back into it. Add the remaining ingredients, and process until very smooth and creamy.