SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 263.0
  • Total Fat: 16.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.1 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 7.3 g
  • Protein: 5.7 g

View full nutritional breakdown of Raw Gianduja Torte calories by ingredient
Report Inappropriate Recipe

Raw Gianduja Torte

Submitted by: JO_JO_BA

Introduction

Essentially a hazelnut variation of the Raspberry Ganache Fudge Cake from the book "Aniís Raw Food Desserts" (Ani Phyo), found on VeganEpicurean - a wickedly sweet carob and date cake with a delicious fudge frosting is totally raw and gives you all the Omega-3s you could ever want! Essentially a hazelnut variation of the Raspberry Ganache Fudge Cake from the book "Aniís Raw Food Desserts" (Ani Phyo), found on VeganEpicurean - a wickedly sweet carob and date cake with a delicious fudge frosting is totally raw and gives you all the Omega-3s you could ever want!
Number of Servings: 16

Ingredients

    ---Cake---
    3 cups hazelnuts
    2/3 cup carob powder
    1/4 teaspoon fine sea salt
    1 cup pitted dates
    ---Frosting---
    1/3 cup pitted dates, soaked overnight
    1/4 cup agave syrup
    1 medium, very ripe avocado flesh
    1/3 cup carob powder

Directions

Combine the nuts, carob powder and salt in a food processor, and pulse until coarsely mixed.
Add the dates and pulse until mixed well.
Shape into two rounds, wrap in plastic and chill 1 hour.
For frosting, combine dates and agave syrup in the food processor and process until smooth.
Add the avocado and carob, blend completely smooth.






Great Stories from around the Web


Rate This Recipe