Raspberry Chocolate Torte Recipe

Name: Raspberry Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 58 pints honey dates, pitted; 2 ⅛ cups raisins; 1 ⅛ cups almond butter; 2 18 quarts round almonds; 1 ⅝ cups cocoa powder; 1 dash cinnamon; 1 ½ tablespoons vanilla extract; 1 ⅛ cups honey dates, pitted; 1 ⅛ cups dried cherries; ½ cup coconut butter; 1 ⅛ cups almond butter; 1 dash cinnamon; 2 ⅛ teaspoons vanilla extract; ¾ cup cocoa powder; 2 18 quarts raspberries; 2 ⅛ cups honey dates, pitted; 1 cup pine nuts; 1 tablespoon lemon juice; 1 dash white pepper; ½ teaspoon salt; 1 dash water, to cover; 2 ⅞ cups carob powder; 2 ⅞ cups olive oil, cold-pressed organic; 2 18 quarts water; 1 ⅛ cups agave nectar; 87 12 honey dates, pitted; 1 ½ tablespoons cinnamon; ½ cup vanilla

Servings: persons

1 58 pints honey dates, pitted
2 ⅛ cups raisins
1 ⅛ cups almond butter
2 18 quarts round almonds
1 ⅝ cups cocoa powder
1 dash cinnamon
1 ½ tablespoons vanilla extract
1 ⅛ cups honey dates, pitted
1 ⅛ cups dried cherries
½ cup coconut butter
1 ⅛ cups almond butter
1 dash cinnamon
2 ⅛ teaspoons vanilla extract
¾ cup cocoa powder
2 18 quarts raspberries
2 ⅛ cups honey dates, pitted
1 cup pine nuts
1 tablespoon lemon juice
1 dash white pepper
½ teaspoon salt
1 dash water, to cover
2 ⅞ cups carob powder
2 ⅞ cups olive oil, cold-pressed organic
2 18 quarts water
1 ⅛ cups agave nectar
87 12 honey dates, pitted
1 ½ tablespoons cinnamon
½ cup vanilla

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.
4
Put the coulis between the 2 layers.
5
Stack the 2 layers.
6
Make the Creme Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
7
Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
8
After stacking the 2 layers.
9
Garnish with the Coulis, Creme Fraiche and Carob Sauce.
10
You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.

10903

kcal

Calories

345

Fat

2088

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 58 pints honey dates, pitted, 2 ⅛ cups raisins, 1 ⅛ cups almond butter, 2 18 quarts round almonds, and more.

Yes, Raspberry Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Chocolate Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions