Chocolate Ganache Torte
Recipe type: Dessert
Cuisine: Raw
Prep time: 
Total time: 
Serves: 12-16
  • 1½ cup raw pecans
  • 3 tbsp raw sugar
  • ½ tsp sea salt
  • ½ tbsp cinnamon
  • ¼ tsp chipotle powder
  • ½ cup almond butter
  • ½ cup date paste*
  • ¼ cup maple syrup
  • 4 tbsp coconut butter ((or increase the almond butter another ¼ cup)
  • 1½ tbsp tamari or gluten free soy sauce
  • 1 cup raw cacao powder
  • 1 tsp vanilla
  • ½ cup filtered water
To make date paste**
  • Soak 1 cup dates in warm water for about 10 minutes. Place dates into a blender, saving their soaking liquid. Add a little of the reserved soaking liquid, and turn on blender, add just enough water to get the dates to turn into a thick paste. This is a great alternative sweetener. Dates are a low glycemic whole food sweetener and can be used in place of sugar.
  1. Crust: place all ingredients into a food processor until blended, similar in texture to a graph cracker crust.
  2. Smoosh into a 9-11" fluted tart pan, with removable bottom.
  3. Place ganache filling ingredients into a blender, and puree until smooth.
  4. Pour filling into tart crust and place into freezer for at least 1 hour to set.
  5. Remove from pan to serve.
  6. Serve paired with a tart sorbet, like clementine or cherry, or on its own. You don't need large pieces to feel the love from this dessert. Store leftovers sealed well in the freezer. It will last for several weeks.
Based on 16 servings, could serve more or less depending on size of slices: 124 mg of potassium, 8.8% iron, 6.5% calcium
Nutrition Information
Serving size: 1/16 Calories: 224 Fat: 15.1 g Saturated fat: 4 g Carbohydrates: 11.2 g Sugar: 5.1 g Fiber: 4.8 g Protein: 4.8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at