Black Cocoa Cashew Cream Vegan Torte

Black Cocoa Cashew Cream “total eclipse of the sun” Vegan Torte.

Velvety black chocolate. So mysterious, such a dusty deep cocoa flavor. Black cocoa is all the rage this weekend in prep for our total eclipse of the sun! Black cocoa so intensifies the flavor and presents a rich chocolate-y flavor that is oh so healthy, full of fiber, magnesium and antioxidants. Technically black cocoa powder has been “dutched” or washed to reduce acidity to create a smooth mellow flavor, with  earthy, woodsy hues. I prefer the more raw cacao generally but it is fun to switch it up sometimes, especially when it comes to chocolate! This recipe is fairly simple and is healthy, raw, vegan, plant-based, wonderful. Texture of the torte is creamy and spoonable until you freeze it into little bricks like I did here! (you might want to thaw 30 minutes before serving, which changes the texture to a cream.). Since this torte is so rich, we cut it into 1 to 1 1/2 inch bites!

INGREDIENTS

fills 1 8-inch square pan

Raw crust

• 1 cup almond meal
• 1/4 cup almond butter
• 2 tsp maple syrup
• 2 tsp coconut oil, melted
• pinch of Himalayan salt

Raw Black Chocolate Torte

• 1 1/2 cup raw cashew nuts, soaked over night
• 1/2 cup Black Cocoa (I use King Arthur brand here)
• 2 tbsp cacao powder
• 1/4 cup maple syrup
• 2 tbsp coconut oil
• 1/2 tsp cinnamon
• 1/2 tsp vanilla paste (I use this brand)
• pinch of Himalayan salt

Dark Chocolate Frosting (2 versions)

Fudgey long version

• 1/3 cup cacao butter (I use this brand)
• 1/4 cup maple syrup
• 1/4 cup cacao powder
• 2 tbsp dark cocoa powder
• 2 tbsp coconut oil

Drizzly short version

• 6 Tbsp cacao powder
• 6 Tbsp maple syrup
• 3 Tbsp coconut oil

METHOD