Frozen Mocha Cashew Torte Recipe
chocolate espresso beans / dried raspberries chocolate espresso sauce
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the crust
In a food processor, combine the cashew nuts, Medjool dates, cocoa powder, and sea salt. Pulse until the mixture resembles coarse crumbs and sticks together when pressed.
- 2
Form the crust
Press the mixture evenly into the bottom of a springform pan to create a crust. Make sure it is tightly packed for stability.
Filling Preparation
- 3
Soak the cashews
Soak the raw cashews in water for at least 4 hours, or overnight, then drain and rinse.
- 4
Blend the filling
In a blender, combine the soaked cashews, coconut milk, maple syrup, espresso powder, and vanilla extract. Blend until smooth and creamy, scraping down the sides as necessary.
- 5
Add chocolate espresso beans
Once the filling is smooth, fold in the chocolate espresso beans by hand to distribute them evenly.
- 6
Pour into crust
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- 7
Freeze the torte
Cover the pan with plastic wrap and freeze for at least 6 hours, or until firm.
Topping Preparation
- 8
Prepare the topping
Once the torte is firm, remove it from the freezer and top with dried raspberries and drizzle with chocolate espresso sauce.
- 9
Serve
Slice the torte and serve immediately for a delightful frozen treat.