These divine little tortes don't require any baking. Made from nourishing and wholesome ingredients these hazelnut and raspberry tortes are totally good-for-you. Not only do they look super cute in pink, they are gluten free and there is no refined sugar to be seen.
I had so fun creating and photographing these beautiful pink tortes. I feel happy just looking at them, let alone eating them! For those who know we well, raw desserts are my speciality. I love to make them and I love to eat them even more. I have many recipes up my sleeve which I look forward to sharing with you in the coming months.
Why raw desserts?
Raw desserts are made from real, wholefood and plant based ingredients. They are free from refined and processed ingredients. You won't find any white sugar, flour, margarine, artificial colours or flavours in these desserts. Just as their name suggests raw desserts are just that- raw. They do not require any baking and often only require a high-speed blender.
Raw desserts are healthy guilt-free treats made from wholesome ingredients that nourish your body.
Ingredients often found in raw desserts include nuts, seeds, fruits and super foods with endless recipe combinations. How does chocolate salted caramel slice sound? Choc mint, or coconut and lime cheesecake? Or maybe a rose, fig and pistachio chocolate bark is more your style!
There is no compromise in flavour or yum factor when it comes to raw desserts. They are super tasty, scrumptious and delicious.
As with all typical raw desserts these hazelnut and raspberry tortes are:
RAW, VEGAN & PALEO FRIENDLY
GLUTEN AND GRAIN FREE
FILLED WITH NOURISHING FATS
MADE WITH FRESH FRUIT
Hazelnut & Raspberry Torte
(makes 2 small tortes, you may wish to double the recipe for one large torte)
1 cup hazelnut meal
5 medjool dates
1/4 cup cacao powder
1 tsp water (to help bind)
1/2 cup cashews
1/2 cup coconut cream
2 tbsp maple syrup
1 tsp vanilla
1/2 cup raspberries + extra for decoration (fresh or frozen)
To make the crust
Place all crust ingredients into a high speed blender and whiz until sticky and smooth.
Press mixture into the bottom and up the sides of tart tins.
To make the filling
Blend all filling ingredients in a high speed blender until very smooth and creamy.
Spread mixture evenly over tart crusts.
Cut spare raspberries in half and gently push into mixture.
Allow to set in the freezer for a few hours and serve semi frozen.
If you have any questions or comments I would love to help you out. Or if you make this recipe I would love to hear how it went!
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