Raw Chocolate Orange Torte

from The Blender Girl cookbook

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
  • Processor

This raw cake is as easy as blend, freeze, and devour.

Chocolate and orange is a classic combo, and this cake is perfectly balanced - it's rich and chocolately with just the right amount of orange. The creamy texture melts in your mouth and the crust is rich and chewy. I've been making this cake for years, and it never gets old. It receives raves at every party I serve it at.

When I was allowed to include 10 recipes from the site in my first book, The Blender Girl, this cake was at the top of my list. I now receive hundreds of emails a week from readers who've made the cake from the book, and are now as addicted as I am.

Be sure to soak your cashews for the creamiest results. You will get the smoothest results with a high-speed machine. I serve the cake topped with shaved chocolate, orange zest, and a dollop of ice cream or cashew cream.

However you serve this cake, it's a stunner, a winner, and not to be missed.

Raw Chocolate Orange Torte

Raw Chocolate Orange Torte

from The Blender Girl cookbook

Serves 10 to 1215 MINS


  • 1 cup (160g) whole raw almonds
  • 1 cup (160g) firmly packed chopped pitted dates, plus more as needed
  • 1/4 cup (18g) cacao powder or unsweetened cocoa powder


to serve:

  • shaved chocolate (optional)
  • finely grated orange zest (optional)
  • ice cream (optional)
  • cashew cream (optional)
  1. To make the crust, Grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough.Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.
  2. To make the filling, throw all of the ingredients in your high-speed blender in the order listed and blend for about 2 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust.
  3. Cover the pan with aluminum foil and freeze the torte for 8 hours.
  4. To serve, transfer the pan from the freezer to the fridge at least 1 1/2 hours before serving; let the torte defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.

Note: Because of the coconut oil, this filling will melt if left out at room temperature.

Photo by Anson Smart from The Blender Girl cookbook published 2014 by Ten Speed Press.




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