Raw Gianduja Torte

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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
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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.

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