Raw Salted Caramel Chocolate Pecan Torte
All you will need for this amazing dessert is a food processor and a blender. It contains only 6 ingredients in total (and that is including salt).
6 oz (about 1 1/2 cups) pecans
6 oz (about 1 1/2 cups) dates
6 tablespoons of maple syrup or liquid sweetener of your choice
3 oz (about 3/4 cup) dates
1/2 teaspoon of coarse salt (useless if you are watching your salt intake)
1/2 cup cacao powder
1/4 cup of melted coconut oil
1/2 cup of maple syrup or liquid sweetener of your choice
- To make the crust, pulse the dates and pecans in a food processor until it forms a dough ball. If after a while the dough hasn’t come together, add a little bit of water slowly until it does. It might require only a few drops.
- Grease a 9-inch pan lightly with coconut oil. Press the dough into the pan and spread it out evenly into a pie crust shape, raising it at the side. Make sure there are no holes in the bottom.
- Make the caramel by blending together the maple syrup and dates in a food processor until smooth and golden in color. Once it’s blended into a sauce, add in the sea salt and mix gently.
- Pour the caramel in a thin layer on top of the bottom of the crust, spreading it out evenly.
- To make the filling, mix together the maple syrup and melted coconut oil in the blender at slow speed. Then slowly add the cacao with the use a stiffer to make the mixture really smooth, as the liquid is turning at low speed until it’s uniformly mixed. Once all the chocolate is in, you can stop the blender and wiped the side and blend it a little more.
- Carefully cover the caramel layer with the chocolate layer with a soft spatula.
- Garnish the top with pecans and sea salt if desired.
- Refrigerate your torte until the filling sets. Remove it from the refrigerator about 10-15 minutes before cutting and serving. Personally, I liked this when it was still slightly chilled but you can also eat it at room temperature.