Raspberry Chocolate Torte

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 5/8 pints honey dates, pitted
• 2 1/8 cups raisins
• 1 1/8 cups almond butter
• 2 1/8 quarts round almonds
• 1 5/8 cups cocoa powder
• 1 dash cinnamon
• 1 1/2 tablespoons vanilla extract
• 1 1/8 cups honey dates, pitted
• 1 1/8 cups dried cherries
• 1/2 cup coconut butter
• 1 1/8 cups almond butter
• 1 dash cinnamon
• 2 1/8 teaspoons vanilla extract
• 3/4 cup cocoa powder
• 2 1/8 quarts raspberries
• 2 1/8 cups honey dates, pitted
• 1 cup pine nuts
• 1 tablespoon lemon juice
• 1 dash pepper
• 1/2 teaspoon salt
• 1 dash water, to cover
• 2 7/8 cups carob powder
• 2 7/8 cups olive oil, cold-pressed organic
• 2 1/8 quarts water
• 1 1/8 cups agave nectar
• 87 1/2 honey dates, pitted
• 1 1/2 tablespoons cinnamon
• 1/2 cup vanilla

Recipe

• 1 to make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
• 2 to make the top layer pulverize all top layer ingredients until mixed in food processor.
• 3 make the raspberry coulis by blending raspberries and honey dates with enough water to cover. put the coulis between the 2 layers. stack the 2 layers.
• 4 make the crème fraiche by blending pine nuts, lemon juice, pepper, salt and water to cover in the blender.
• 5 make the rich carob sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
• 6 after stacking the 2 layers. garnish with the coulis, creme fraiche and carob sauce. you may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.