Dairy-Free, Dessert, Raw, Recipe, Valentine's Day, Vegan, Wheat Free

Vegan Chocolate Ganache & PB Torte

February 12, 2014

coudbff

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. 

cups of choco

Give love a shot – and this torte. 

chocomousserawafddy Collagepb

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?

Vegan Chocolate Ganache & PB Torte
An amazing, raw & vegan chocolate peanut butter torte done two ways. Easy to prepare, no sugar added, decadent and still borderline healthy ;) Share with someone you love this Valentine's Day. (v) (wf) (gf) (df) (r)
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Base
  1. 1 c. Raw Walnuts
  2. 2 Tbsp. Dutch Processed Cocoa powder
  3. 1/2 Tbsp. Agave Syrup
Chocolate Layer
  1. 1/2 cup Cashews, soaked overnight
  2. 2 Tbsp. Dutch Processed Cocoa Powder
  3. 1 Tbsp. Coconut Oil
  4. 2-3 Tbs. Water
Peanut Butter Layer
  1. 3 Tbs. Smooth or Chunky natural peanut butter, warmed
Instructions
  1. 1. In a food processor add the cocoa and walnuts. Pulse until well combined. Add the agave and pulse again until dough forms.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
  1. 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.
  2. You can make this a day or two in advance, just cover with plastic wrap until ready to eat.
Adapted from the fitchen
Adapted from the fitchen
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

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2 Comments

  • Reply puree juice bar February 17, 2014 at 4:41 PM

    are you on instagram?? we’d love to follow you. i went gluten free 6 years ago (very similar story to yours) and would die to try this dessert. :)

    • Reply Alicia February 17, 2014 at 7:49 PM

      Thanks! Yup – I am =) @Aliciabakeaholic – hope you try the dessert!

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