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Raw Chocolate Orange Torte with Lucy Bee Lucuma

Preparation Time
20 minutes

Cooking Time
None. Freeze overnight.

Serves
6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


Ingredients

  • FOR THE BASE:
  • 150g ground almonds
  • Large handful dates, pitted and chopped
  • 4 tbsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 4 tbsp. desiccated coconut
  • 2 tbsp. Lucy Bee Coconut Oil, melted
  • 1 tbsp. lucuma powder
  • 1 tsp. vanilla extract
  • 1 tsp. finely grated orange zest
  • A pinch of Lucy Bee Himalayan Salt
  • FOR THE TART:
  • 400g cashews, soaked for two hours (or overnight)
  • 250ml Lucy Bee Coconut Oil, melted
  • 150g – 180g honey (to taste)
  • 45g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • Juice 4 - 5 oranges (or more or less, to taste)
  • Zest one orange
  • A pinch of Lucy Bee Himalayan Salt

Method

  1. Start by greasing a springform cake tin. In a high-powered blender, blitz the ingredients together for the base until they start to clump or stick together. Press the crust down into the prepared tin, then place in the freezer to firm up while you make the filling.
  2. Place all the ingredients for the tart, into a high-powered blender and process until smooth. Stop to taste and add more sweetener or orange juice, or even Lucy Bee Cacao Powder, if desired. Pour over the tart crust, then pop back in the freezer overnight.
  3. Once ready to serve, remove from the freezer and bring to room temperature for around 20 minutes before cutting into slices. Serve drizzled in raw chocolate sauce and grated orange zest.

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