This chocolate ganache torte is AMAZING! Warning-it’s very rich, velvety, and sinful (well, not as sinful as your normal ganache). This torte is made with a whole food raw sweetener-dates, and raw cacao powder. If you’d like to make this completely free of any processing, omit the agave, and use maple syrup or additional date paste (fully raw).
Date paste is a whole food sweetener that is rich in vitamins and fiber, unlike most sweeteners. It’s very easy to make and leftovers can be placed into a freezer safe container to be used in place of sugar in recipes. It will not be as sweet as a traditional sugar, but as you lessen your intake of refined sugars, you will like them less and less, and your sense of taste will become more sensitive when you do eat sugar. Dates are rich in potassium, which helps to regulate kidney and nervous function, as well as regulating heart rate. They are also rich in plant-based iron, a form better absorbed and tolerated by the body than animal sources. They are rich in magnesium and manganese which helps them to boost bone health and prevent osteoporosis. Because they are high in fiber, they are also great for digestive health and help to regulate blood sugar spikes, unlike other forms of sweeteners.
Cacao is the raw, pure form of chocolate. You can find raw cacao powder in grocery stores, food co-ops, and on Amazon. I use the Nativa brand. Since it’s unadulterated, it has kept it’s nutritional benefits in tact. Cacao is rich in flavanols, which are chemicals that help to detoxify the body and may boost memory and heart health, preventing conditions like Alzheimer’s and forms of cancer (Source:http://www.livestrong.com/article/522112-health-benefits-of-raw-cacao-nibs/)
This recipe is from www.rouxbe,com, the organization I received my plant-based cooking certification from, with a modification in the amount of chipotle powder in the crust. You may find its addition to be odd, but it bring out the flavors in the chocolate with a little kick. I suggest keeping it in the recipe, however, you can drop it to 1/8 tsp if you don’t like bold flavors. This is a great do-ahead dessert, as it’s best kept frozen. It paired wonderfully with a tart cherry sorbet I made (recipe forth coming).
Serves 12-16
Ingredients:
Crust:
- 1 1/2 cup raw pecans
- 3 tbsp raw sugar
- 1/2 tsp sea salt
- 1/2 tbsp cinnamon
- 1/4 tsp chipotle powder
Filling:
- 1/2 cup almond butter
- 1/2 cup date paste*
- 1/4 cup maple syrup
- 4 tbsp coconut butter (or increase the almond butter another 1/4 cup)
- 1 1/2 tbsp tamari or gluten free soy sauce
- 1 cup raw cacao powder
- 1 tsp vanilla
- 1/2 cup filtered water
**To make date paste: soak 1 cup dates in warm water for about 10 minutes. Place dates into a blender, saving their soaking liquid. Add a little of the reserved soaking liquid, and turn on blender, add just enough water to get the dates to turn into a thick paste. This is a great alternative sweetener. Dates are a low glycemic whole food sweetener and can be used in place of sugar.
Instructions:
- Crust: place all ingredients into a food processor until blended, similar in texture to a graph cracker crust.
- Smoosh into a 9-11″ fluted tart pan, with removable bottom.
- Place ganache filling ingredients into a blender, and puree until smooth.
- Pour filling into tart crust and place into freezer for at least 1 hour to set.
- Remove from pan to serve.
- Serve paired with a tart sorbet, like clementine or cherry, or on its own. You don’t need large pieces to feel the love from this dessert. Store leftovers sealed well in the freezer. It will last for several weeks.
Nutritional Benefits:
- Good source of fiber; 4.8 g: great for digestive health, regulating blood sugar, increasing satiety
- Low in sugars; 5.1 g, amazing for a rich chocolate dessert, this dessert uses date sugar (primarily) and the sugars in dates are more slowly processed by the body, decreasing blood sugar spikes, low glycemic.
- Cholesterol free and low in saturated fats; as far as rich chocolate desserts go, they’re usually high in saturated fats and cholesterol. No animal products means no cholesterol and lower amounts of saturated fats; better for heart health and diabetes
- Whole food fats-using nuts as the primary source of fats is a better way to get the feeling of richness, while still providing good nutrients to the body
- Gluten and dairy free: good for reducing inflammation in the body
- Raw Cacao: retains the benefits of pure cacao-which is rich in flavanols. Has been shown to prevent heart disease, boost memory, and prevent forms of cancer
- 1½ cup raw pecans
- 3 tbsp raw sugar
- ½ tsp sea salt
- ½ tbsp cinnamon
- ¼ tsp chipotle powder
- ½ cup almond butter
- ½ cup date paste*
- ¼ cup maple syrup
- 4 tbsp coconut butter ((or increase the almond butter another ¼ cup)
- 1½ tbsp tamari or gluten free soy sauce
- 1 cup raw cacao powder
- 1 tsp vanilla
- ½ cup filtered water
- Soak 1 cup dates in warm water for about 10 minutes. Place dates into a blender, saving their soaking liquid. Add a little of the reserved soaking liquid, and turn on blender, add just enough water to get the dates to turn into a thick paste. This is a great alternative sweetener. Dates are a low glycemic whole food sweetener and can be used in place of sugar.
- Crust: place all ingredients into a food processor until blended, similar in texture to a graph cracker crust.
- Smoosh into a 9-11" fluted tart pan, with removable bottom.
- Place ganache filling ingredients into a blender, and puree until smooth.
- Pour filling into tart crust and place into freezer for at least 1 hour to set.
- Remove from pan to serve.
- Serve paired with a tart sorbet, like clementine or cherry, or on its own. You don't need large pieces to feel the love from this dessert. Store leftovers sealed well in the freezer. It will last for several weeks.
