RAW CHOCOLATE TORTE WITH POMEGRANTE AND BLOOD ORANGE (Kopie)

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serves up to 6 but small enough for 2

For the torte you’ll need:

3 c. walnuts

1/3 c. raw cacao powder

a pinch of real salt

2 T. maple syrup, honey or agave nectar

1 c. medjool dates, pitted

1 blood orange, zested & juiced

1 pomegranate, seeded

food processor

6 inch spring form pan (or you can free form the cake if you don’t have a pan)

To do:

In a food processor; pulse walnuts, cacao powder & real salt until fine. Add pitted dates, 1 T. of blood orange zest and pulse until the dates are incorporated into the mixture. Then you will add the maple syrup & the blood orange juice slowly until the mixture binds together. Bang it in a spring form pan, pop it in the freezer & chill for a few hours. Remove from freezer 20-30 minutes before serving, decorate with pomegranate seeds, remaining orange zest & blood orange crisps. Serve slightly chilled.

For the blood orange crisps you’ll need:

1 blood orange thinly sliced

1 T. maple syrup, honey or agave nectar

1 T. water

a silpat lined baking sheet

To do:

Place thin slices of blood orange on silpat, mix honey & water together & with your finger lightly coat the top of the blood oranges. Pop them in the oven at 175 degrees F until they are crisp, about 90 minutes.