Chances are you’ve heard about the Buy nothing project, by now a worldwide movement based on a gift economy. Local groups are sprouting up all over, connecting people living in the same area. The project was born out of the idea that one man’s clutter can be another man’s treasure, but it evolved into much more than that. Yes, you receive free stuff in the process (and declutter your home of the things you no longer want or need), but more importantly, it builds a sense of community, and closer relationships between neighbors who otherwise might not get to know each other past the occasional wave hello when they’re pulling out of their driveway rushing to the morning meeting. I love the philosophy behind the Buy nothing – reduce, reuse, rethink – and am grateful it put me in touch with like-minded folks I wouldn’t even know are out there. One of my most treasured buy nothing gems were sourdough bread starter and grains to make kefir from, both of which I have been trying to hunt down forever. As it turned out, a nice lady living just a couple of blocks from me had both, and was nice enough to share not just the products, but also her time in explaining how it all works and what to do and not do to keep the delicate cultures alive and thriving, which I appreciated even more!
And last week I was generously gifted another thing that made me happy – a Blender girl gluten-free vegan cookbook. I am a longtime green smoothie addict and have some kind of green drink for breakfast pretty much every day, but despite its name the cookbook isn’t limited to blended drinkable concoctions. There are soups, spreads, drinks, and even desserts in there. The pictures look amazing – I’d eat anything and everything from that book, and plan to try quite a few recipes from there.
And we started with this chocolate orange torte. Raw desserts seem to be all the rave lately, and for a very good reason: They’re mighty tasty, free from artificial sugars, flour, and butter, and they’re also pretty easy and fast to make. This wonderful torte was no exception: All I had to do was pretty much just to blend, grind, mix, and pour, and after giving the cake the appropriate time to firm up in the freezer I was rewarded with a rich, chocolatey finger-licking awesome goodness. It’s not a treat for the calorie-conscious, that’s for sure, but hey, coconut oil is good for you, and all those nuts supply omega fats… and protein… all the things your body needs. Shall we say dessert with benefits? 🙂 How rawsome is that?!
Raw Chocolate Orange Torte
(adapted from the Tess Masters’ Blender Girl Cookbook)
- 1 cup (160 g) whole raw almonds
- ½ cup (80 g) firmly packed chopped pitted dates
- ¼ cup (18 g) cacao powder, see Note
- 1 cup (240 ml) liquid coconut oil
- 1 cup (240 ml) freshly squeezed orange juice
- ¾ cup (180 ml) raw agave nectar, see Note
- ½ cup (35 g) raw cacao powder
- 3 cups (420 g) raw unsalted cashews, soaked for 2 hours and drained
- ¼ teaspoon orange extract
- 1 teaspoon grated orange zest
- pinch sea salt
+ shaved chocolate and orange – for decoration (optional)
- To make the crust, grease a 7-inch (18 cm) springform pan with coconut oil. Process almonds, dates, and cacao powder in a food processor. If the dough doesn’t hold together, add some more dates. Press the dough into the bottom of the pan and refrigerate.
- To make the filling, put all the ingredients into your blender in the order listed and blend until smooth. You’ll have to stop the blender from time to time and scrape down the sides. Pour the filling into the crust, cover the pan, and freeze the torte for 8 hours.
- To serve, transfer the tote from the freezer to the fridge at least 1 1/2 hours before serving. Let the torte defrost in the refrigerator for 30 minutes, remove the sides of the pan and cut the torte into slices with a sharp knife. Keeping the slices together, return the cake into the refrigerator and continue defrosting for at least an hour before serving. (The remaining cake needs to be stored in the refrigerator due to the high amount of coconut oil. Take out of the fridge when ready to serve.)
Even though the cake won’t be technically raw anymore, you can sub raw cacao powder for unsweetened cocoa powder, and agave nectar for maple syrup. I also didn’t have orange extract, and used Grand Marnier in its place. As far as I can tell, it didn’t hurt anything 🙂