It’s summer! – at least for us on the Southern half of this planet 🙂
That means an abundance of local, fresh, ripe fruit, especially berries! What better to do than to whip up a yummy chocolate torte with it?! Make sure you use organic or spray-free berries though, as the ‘conventionally’ grown ones can hold a lot of pesticides.
Should you happen to not dwell on the strawberry side of the globe this torte is easily made with orange slices, bananas or even pears. For a more decadent crust feel free to replace the shredded coconut with macadamia nuts and make sure to sprinkle some bits over the top! B.T.W. the torte below was made in a spring form.
This recipe was introduced to me by my dear friend Matt Samuelson in 2004 and has been a staple in my dessert repertoire ever since.
And here we go!
Strawberry Chocolate Torte
|For the crust:
For the filling:
- To make the crust, in a food processor grind the shredded coconut into a fine powder. Add the cashews and cayenne pepper. Continue processing to a coarse meal.
- Add the pitted dates and homogenize until the texture resembles a graham cracker crust. Mixture should be loose and crumbly, yet hold together when pressed tightly.
- Press the crust into a 9 inch ungreased pie plate. Press firmly to get the crust to hold together. Place it in the freezer or refrigerator to set up while making the filling.
- To make the filling: place the avocados, vanilla, cocoa and Rapadura in a food processor with the “S” blade and homogenize until completely smooth. Make sure to add a little splash of lemon or lime juice! It will nicely balance the flavours in your chocolate. (Just don’t tell anyone! ;-))
- To assemble: Divide the filling into 3 equal parts. Spread a thin layer of filling on top of the crust. Next, place a layer of strawberries on the filling. Spread another layer of chocolate filling on top of the strawberries, and then layer more strawberries, another layer of filling and the remainder of the berries.
- Refrigerate for at least one hour prior to serving.
Be sure to use a very sharp knife, yes VERY sharp!, when cutting this torte. The strawberries have a tendency to slide all over the place when cut with a dull knife.