Chocolate-cherry torte


Chocolate-cherry torte

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A decadent raw chocolate dessert that's perfect for a dinner party.

Ingredients (serves 8)

For the crust

  • 1 cup hazelnut meal
  • 2 cups almond meal
  • 1 tsp cinnamon
  • ¼ cup rice malt syrup
  • 1 tbsp raw cacao powder
  • 1 tsp pure vanilla essence
  • 1⁄3 cup organic coconut oil
  • Pinch Himalayan sea salt

For the filling

  • 3 tbsp organic coconut butter
  • 1½ tbsp organic coconut oil
  • 1 cup raw cacao powder
  • 5 medjool dates soaked in ½ cup water (reserved)
  • 2 tbsp rice malt syrup
  • 1 tbsp allspice
  • 1⁄3 cup unsweetened dried cherries
  • ½ cup raw almonds
  • ½ cup raw pistachios

Garnish (optional)

  • 1 tbsp chopped pistachios
  • ½ tbsp unsweetened dried cherries, chopped
  • 1 tbsp coconut flakes


Make the crust by mixing all ingredients in a bowl until well combined. Press into an eight-inch pie tin and refrigerate.

Meanwhile, make the ganache filling by blending all ingredients (aside from nuts and cherries) until smooth. Add reserved date water a little at a time until a thick but spreadable consistency is reached.

In a separate bowl, fold nuts and cherries into the ganache. Spread mix into pie crust, smoothing the top with the back of a spoon.

Refrigerate again for 30 minutes, then decorate, slice and enjoy.

Recipe from Sally O'Neil,

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