Raspberry and Chocolate Torte - Vegan

Indulgent, vibrant, and surprisingly simple to make, this vegan raspberry chocolate torte is a true show-stopper for any dessert lover.

This vegan raspberry chocolate torte is the kind of dessert that looks fancy but is actually super easy to make. The chocolate layer is rich and smooth, and the raspberries add a nice pop of tangy sweetness that keeps every bite interesting. It’s made completely with plant-based ingredients, but no one would guess—it’s that good. Whether you’re having friends over or just want a treat for yourself, this torte is a simple, tasty way to satisfy your chocolate cravings without any fuss.

Ingredients

The Base

• 175g pitted dates

• 40g desicated coconut

• 135g mixed sunflower and pumpkin seeds

• 4 tbsp cocnut oil

• 100g raspberry jam

• 75g raspberries

• 3 tbsp cocoa powder

  Filling

• 200g dark chocolate

• 300ml coconut milk

• Dried Raspberries and seeds for the topping

• Pinch of sea salt

  
  

Directions

1. Preheat the oven or grill to 180oC and then put the pumpkin seed mix and the coconut onto a tray and let it roast until the coconut starts to go golden brown. Remove from the oven or grill.

2. Put the seeds into a food blender together with the dates, salt, cocoa powder and coconut oil. Blend it together. Don't forget to scrap the sides of the blender so everythingis well mixed.

3. Put the base into a cake tin and press down the sides to ensure a firm base. Use your hands to do this that way you can shape the base better.

4. Place the base into the fridge while you make the filling.

5. To make the filling, melt the chocolate and the coconut milk and salt in the microwave or on the hob. Once its completley melted then set aside for a few minutes.

6. Take the base out the fridge and spread the raspberry jam all over the base. I always use the back of a spoon to do this because it spreads it evenly.

7. Break the raspberries into small bits and place all over the jam.

8. Pour the chocolate filling over the raspebrries and jam and then place it in the fridge to set.

9. Chill it for at least 2 hours.

10. Decorate the top with fresh raspberies oand chopped up seeds together sonmedried raspberries.

11. Now for the best part.............eat all of it. !