Valentine’s Day has always been about chocolate.
As we age Valentine’s Day progresses from an array of homemade cards in paper bag mailboxes, conversation and cinnamon hearts, hallmark cards and a single red rose with an off the shelf heart shaped box of chocolates. We were young and didn’t know the finer things in life such as Thomas Haas, Valrhona or Scharffen Berger.
As we grew up we realized the importance of the Valentine’s Day dinner date, and the dessert course. I remember the first time I was ‘single’ for Valentine’s day – I’m certain the amount of chocolate consumed doubled that year.
As I said before Adam and I have opted to dine in on Valentine’s Day, so the dessert has to be over the top decadent.
A year ago for our anniversary I wasn’t feeling great (somehow I am always sick for these things) at least I think it was last year? and I think it was for our anniversary? Anyway, Adam and I went to Milestones. I can’t remember if we actually ordered food or not, or just stuck to cocktails and dessert. I think the latter sounds more accurate. (I’m a fan of desserts).
They had these dessert shots on the menu so you could indulge with just a little teaser shot to curb your craving. We shared 3 different shots, all equally delicious. When I wanted to create Valentine’s Day recipes I thought about food couples (PB&J, graham crackers and marshmallows) and of course I couldn’t neglect my beloved peanut butter and chocolate.
After some inspiration for how best to marry the two flavours together I conjured up a Chocolate and Peanut Butter Torte shot. In fact, you can make it two ways.
The mini torte can be easily shared between two people, and the dessert torte shot is another fun way to indulge together.
Word to the wise, it is definitely rich, but not in a tooth-sickenly sweet way. Because there is no added sugar, it’s a more bittersweet chocolate and the combination is just thick, definitely the ganache aspect. My favourite part about any square (like Nanaimo bars) is the base layer. The chocolate crumb is my most favourite to eat. The ganache is a slightly thicker version of my raw chocolate mousse recipe.
I suggest sharing it bite-for-bite with someone this Valentine’s Day.
Give love a shot – and this torte.
Even better – it’s Raw, Vegan, Wheat-Free, Gluten-Free and Dairy-Free for all your Valentine’s happy stomach needs. Because, who wants to have an upset stomach on Valentine’s day?
- 1 c. Raw Walnuts
- 2 Tbsp. Dutch Processed Cocoa powder
- 1/2 Tbsp. Agave Syrup
- 1/2 cup Cashews, soaked overnight
- 2 Tbsp. Dutch Processed Cocoa Powder
- 1 Tbsp. Coconut Oil
- 2-3 Tbs. Water
- 3 Tbs. Smooth or Chunky natural peanut butter, warmed
- 1. In a food processor add the cocoa and walnuts. Pulse until well combined. Add the agave and pulse again until dough forms.
- 2. In small glass, or ramekin lined with parchment, or mini quick-release pan, add chocolate base layer, smooth down with the backside of a small spoon. Drizzle peanut butter over top of the base evenly. Place in Fridge while preparing next layer.
- If making the dessert shots, press base layer in bottom and spoon in peanut butter - it doesn't have to be pretty. In fact a delicious mess is even better.
- 3. Clean food processor to get rid of any excess crumbs from the dough. Add the soaked cashews, cocoa powder and coconut oil. Process for 2 minutes, then scrape down the sides. Continue to process and add in the 2-3. Tbs of water until it forms a ganache/mousse. Add more/less water if needed until thick mousse-like ganache consistency.
- 4. Remove base from fridge and spoon chocolate mousse layer over top. Return to fridge to chill 2-3 hours before eating. Can prepare the night before.
- You can make this either in small glasses (I used water glasses) or in ramekin lined with parchment paper. If you have a small quick-release pan you can use that as well. The ingredients will make enough for a large tart, or 2-3 small individual cups/shots.
- You can make this a day or two in advance, just cover with plastic wrap until ready to eat.