Recipes: Raw Raspberry Chocolate Torte

IMG_9946Valentine’s Day, a time where we focus on love and our immediate relationships. How often do we get caught up in feeling unloved, in disliking ourselves for who we truly are because we get lost in expectations of what we hope others should feel for us? What if this year we ditched those expectations. What if we focused our energy towards loving ourselves fully, loving others unconditionally, and becoming the source of love.


“I’ve been looking for a long, long time,

for this thing called love,

I’ve ridden comets across the sky,

and I’ve looked below and above.

Then one day I looked inside myself,

and this is what I found,

A golden sun residing there,

beaming forth God’s light and sound.”

— Rumi

IMG_9536So I dare you this week to practice love in all its forms. Write a love letter to yourself, appreciate who you are and what your heart desires. Cultivate a deep inner love, an unshakeable bliss.

IMG_9638Raspberry Chocolate Torte1-002And once you’re filled to the brim with joy, share it! Send it out into the world, with words, with actions…with extra big slices of rich chocolate torte!  Find ways to share the love you’ve cultivated.  Be a source of love. 


2 cup almonds, soaked for 8 hours
1 cup cacao powder
1/2 cup coconut oil
8 dates, pitted
2 tsp vanilla
2 tbsp cacao nibs
1/2 tsp salt
2 tbsp water

In a food processor, add the almonds and process until completely broken down. Then combine the remaining ingredients and pulse together until the mixture begins to form a doughy ball.  Press the crust evenly into the bottom of a 9-inch parchment-lined springform pan. Place crust into freezer, allow to sit for 30 minutes before pouring batter on top.

2 cups coconut meat (about 3 young thai coconuts)
1 cup coconut water
½ cup coconut butter
2 avocados
¾ cup maple syrup
2 cups cacao powder
1 tbsp vanilla
2 tsp cinnamon
¼ tsp Himalayan pink salt
1 cup melted cacao butter

Open the young thai coconuts, pour the water into a glass and separate the meat. Place the coconut meat, coconut water, and coconut butter in a high-speed blender.  Puree until creamy.  Then add the avocados and maple, blend again until creamy.  Combine remaining ingredients, except the cacao butter, and blend again.  Finally, add the melted cacao butter and blend until well combined. Pour half of the filling over the crust in the springform pan, layer with a heaping scoop of jam and fresh raspberries.  Pour the remaining filling on top, and smooth evenly with a spatula. Cover with plastic wrap then place in your freezer to set for 4-5 hours to set. Serve each slice with a heaping spoonful (or 3!) of the raspberry jam and a drizzle of the fresh-made fudge sauce.

Makes one 10-inch tart

Raspberry Jam
1 cup frozen raspberries, thawed
1 cup fresh raspberries
3 tablespoons honey
pinch of salt

In a bowl, use your hands to mash the raspberries, honey and salt together. Store in a glass container for up to a week.

Makes about 2 cups jam 

Chocolate Fudge Sauce
½ cup coconut oil
¼ cup raw cacao powder
¼ cup raw honey

Combine all ingredients in high-speed blender, puree until smooth.  Transfer to an airtight container to store.

Note: Coconut oil will solidify, if this happens to your finished fudge sauce, just run your jar under hot water to melt then stir well or blend again for a minute in blender to soften.

Makes about 1/2 cup fudge sauce


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7 responses to “Recipes: Raw Raspberry Chocolate Torte”

  1. Esther Joyce says:

    Hello! This torte looks absolutely scrumptious, and I happen to have all the ingredients on hand – yes even the young thai coconuts, which I am currently addicted to! The only thing missing is the coconut butter. Could I substitute it with something else? Thank you.

    • vidyacleanse says:

      Hi Esther! You can sub the coconut butter for more 1/ 4 cup extra young coconut meat + 1/4 cup coconut oil. So wonderful you have all the ingredients on hand already!You’ll have to let me know how it goes!

      • Esther Joyce says:

        Excellent! I went out after I sent my message and bought some more fresh coconut so I have plenty. I hope to make it for my birthday this week, so I will definitely let you know how I go, and what response I get from my people 🙂 . Thanks so much again!

  2. […] feasts shared with friends over long conversations and laughter, and usually finished off with some extra dark raw chocolate tart. I love cooking for company, so dinner parties are my favorite way to give love and share an […]

  3. Carmen says:

    Hello, interrsting receipe! Regarding the jam, that is without cooming? But should be stored in the fridge? Thank you, Carmen

    • Hi Carmen! Yes, since this is a fresh jam and not preserved, I would definitely recommend storing it in the fridge. It will stay fresh for up to 4 days, but I recommend making and it using within the same day or next day to enjoy it at its freshest point.

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