Raw Chocolate Orange Torte


What better way to show off a new cookbook then to present a sample recipe from the publication, and this raw, vegan chocolate orange torte is a decadent yet easy representation of what you will discover in The Blender Girl. I mean seriously, is it any wonder that this amazing vegan AND gluten-free cookbook hit the top 200 of ALL books on Amazon?

Raw Chocolate Orange Torte Recipe - Vegan + Gluten-FreeThis chocolate orange torte recipe with photo is reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

Special Diet Notes & Options: Raw Chocolate Orange Torte

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, vegetarian, and delightfully raw. Note that all of the recipes in The Blender Girl are made without dairy, eggs, and gluten.

For a paleo chocolate orange torte, you can use maple syrup in place of the agave nectar in the filling.

4.5 from 2 reviews
Raw Chocolate Orange Torte
Prep time
Total time
Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Please note that the prep time does not include chilling.
Serves: makes 20 satisfying slivers, 10 to 12 addict-size slabs
  • 1 cup (160g) raw whole almonds
  • ½ cup (80g) firmly packed chopped pitted dates, plus more as needed
  • ¼ cup (18g) cacao powder or unsweetened cocoa powder
  • 1 cup (240ml) coconut oil in liquid form
  • 1 cup (240ml) freshly squeezed orange juice
  • ¾ cup (180ml) raw agave nectar
  • ½ cup (35g) cacao powder or unsweetened cocoa powder
  • 3 cups (420g) raw unsalted cashews, soaked
  • ¼ teaspoon orange extract
  • Pinch of natural salt
  • 1 teaspoon finely grated orange zest
  • Shaved vegan chocolate, to garnish (optional)
  • Finely grated orange zest, to garnish (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, put all of the ingredients into your blender in the order listed and blend for 2 to 3 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. Cover the pan with aluminum foil and freeze the torte for 8 hours.
  3. To serve, transfer the pan from the freezer to the fridge at least 1½ 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.
Because of the coconut oil, this filling will melt if left out at room temperature. Refrigerate until ready to serve.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • I can’t guarantee good results with cashew butter. It would be the equivalent of roughly a 16 ounce container of cashew butter, but the results could seriously vary. Let us know if you do try it!

  1. I love this cookbook, and have tried her chocolate recipes several times, and have found that you can substitute many of the ingredients (except the chocolate of coarse). No raw, or soaked cashews on hand, no problem, use almonds instead. I used non-soaked, whole, blanched almonds and the texture was a touch grainy, but otherwise great. (They’re better soaked) I’ve also used solid coconut oil in the chocolate syrup recipe and found it worked great for a pudding like texture. Your finished pudding is too thick, add a little almond milk.
    Whatever you do, it’s fab. Love her recipes.

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