Busy? Tired of cooking?
I hear this a lot from my clients.
What if you could make healthy gluten-free food in a snap using your blender?
My blogger friend Tess Masters has a new gluten-free vegan recipe book out that shares 100 easy recipes that are mostly made in the blender. Yup. The blender! Thus the appropriate blogger nickname The Blender Girl. Cute, huh?
And if you’re kind of scared of the words “raw” or “vegan”…
Settle down now. Really. Raw food desserts are some of the most decadent around! That’s why I picked out the Orange Chocolate Torte recipe from the new book to share with you.
You know I only share the good stuff! 😉
Raw Chocolate Orange Torte Recipe
Recipe shared from The Blender Girl: 100 Gluten-Free Vegan Recipes
By Tess Masters
serves 20 satisfying slivers, 10 to 12 addict-size slabs
1 cup (160g) raw whole almonds
1/2 cup (80g) firmly packed chopped pitted dates, plus more as needed
1/4 cup (18g) cacao powder or unsweetened cocoa powder
1 cup (240ml) coconut oil in liquid form
1 cup (240ml) freshly squeezed orange juice
3/4 cup (180ml) raw agave nectar
1/2 cup (35g) cacao powder or unsweetened cocoa powder
3 cups (420g) raw unsalted cashews, soaked
1/4 teaspoon orange extract
Pinch of natural salt
1 teaspoon finely grated orange zest
Shaved vegan chocolate, to garnish (optional)
Finely grated orange zest, to garnish (optional)
Grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the
almonds, dates, and cacao powder into your food processor and process until well combined and the
mixture forms a dough. Form the dough into a ball; if the dough doesn’t hold together, you may need to
add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.
To make the filling, put all of the ingredients into your blender in the order listed and blend for 2 to
3 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and
scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil
and freeze the torte for 8 hours.
Transfer the pan from the freezer to the fridge at least 11/2 hours before serving; let the torte
defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the
torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to
continue defrosting for at least an hour before serving.
note: Because of the coconut oil, this filling will melt if left out at room temperature.
Thanks for sharing the recipe, Tess! xo
Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.