Raw Cacao & Orange torte


For Crust:

180g ground almonds
120g medjool dates
18g Raw Cacao Superblend

For Filling:

240ml coconut oil
240ml freshly squeezed orange juice
180ml agave nectar
35g Raw Cacao Superblend
420g cashews
1tsp orange extract

2 oranges sliced, to garnish


  1. Grease a 23-25cm tart baking tin with coconut oil.
  2. To make the crust: Put the almonds, dates & Raw Cacao Superblend into a high-speed food processor & mix until well combined & begins to form a dough. If the dough doesn’t hold together you may need to add a little extra water. 
  3. Press the dough into the bottom of the baking tin & set aside.
  4. To make the filling: Put all of the ingredients (in the order listed) into a high-speed food processor & blend until creamy & smooth.
  5. Pour filling into the crust & cover the tin with aluminium foil and freeze for 8 hours.
  6. To serve, transfer the pan from the freezer to the fridge at least 2 hours before eating. Top with your sliced orange, remove from the tin & slice with a very sharp knife. Delicious & vegan!