Chocolate-cherry torte

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

Method

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, The-fit-foodie.com