Double Chocolate Almond Torte

Note: This recipe makes one 9″ x 1″ tart and 4 1/2″ x 3/4″ tart.

Directions:
Take 2 cups of oats and place into the Vitamix Dry Grains Container. Blend until the oats become flour. Place the maple syrup, almond extract, and salt into a measuring cup and whisk it all together. Place the oat flour, whole oats, maple syrup with almond extract, and salt into a large mixing bowl. Mix everything together with a spoon. Take both tart pans with removable bottoms and coat the inside with some coconut oil. Take the batter and place it into the tart pans. Press it evenly into the bottom using a food press. Make sure it is even and flat. Use your fingers to form it into the sides of the pan. Set the tart pans into the refrigerator while preparing the filling. Place the tart pans on 2 dehydrator trays without teflex sheets. Turn the dehydrator on to 115 degrees for 4 hours. Remove the pans from the dehydrator and gently take a thin knife and loosen the crusts from the sides of the pan. You will only need to do this in one or two spots. Push the crusts up from the bottoms of the pans to remove them. Remove the bottom of the pan from the crusts with a thin cake spatula. If the crust begins to crack from inserting the spatula between it and the bottom of the pan, stop immediately and place the crust back into the dehydrator with the bottom still intact for 4 more hours. Remove the crusts from the dehydrator again. After they have completely cooled, take the spatula and remove the pan bottoms.

Chocolate Filling

Ingredients:
2 cups organic soaked cashews (soak for 2 hours)
½ cup organic maple syrup
1 tbsp. organic lemon juice
1 tsp. organic vanilla extract
¼ tsp. pink Himalayan sea salt
3 tbsp. sunflower lecithin
½ cup organic melted coconut oil
½ cup organic cacao powder
1 cup organic almond milk

Directions:
Rinse and drain the cashews several times until the water runs clear. Place them into a Vitamix. Add the maple syrup, lemon juice, vanilla, salt, cacao powder, and almond milk to the cashews. Using a tamper, blend until creamy smooth. Test the smoothness with your fingers. Make sure it is not gritty at all. Turn the Vitamix on low and add in the melted coconut oil. Blend until evenly distributed. Make sure no oil is visible at the top. Slowly add in the lecithin powder until evenly blended. Pour the filling into the 2 tart pans. Place the pans into the refrigerator while preparing the chocolate topping.

Directions:
Place the maple syrup, cacao, salt, and vanilla into a Vitamix. Blend until creamy smooth. Turn the Vitamix on low and slowly add the coconut oil. Blend until evenly distributed. Remove the tart pans from the refrigerator. Pour the topping on top of the torte filling evenly. Make sure it does not overlap onto the crust. Take the remaining topping and place it into a pastry bag with a Wilton 5 tip. Set aside into a measuring cup. Take a wooden skewer and make a circular motion starting from the center of the tart topping and swirl until reaching the outer edge. Refer to the photo if needed. Take the pastry bag and begin a swirl from the center until reaching the outer edge. This will lend a 3 dimensional look to the torte.

Raspberry Fruit Roll

Ingredients:
30 medium sized dates
1 cup filtered water
¼ tsp. pink Himalayan sea salt
½ tsp. ground ginger powder
½ tsp. Bragg apple cider vinegar
¼ cup organic frozen raspberries (thawed with juice)
Baby mint florets (set aside for garnishing)

Directions:
Soak the dates in the filtered water for 30 minutes. Place the dates and water, salt, ginger, vinegar, and raspberries into a Vitamix. Blend until creamy smooth. Take an Excalibur dehydrator tray with a teflex sheet and pour the mixture onto the sheet. Flatten evenly on the sheet with a spatula. Place it in the dehydrator with the crust and dehydrate for 8 hours at 115 degrees. Remove from the dehydrator sheet and place the fruit roll on a chopping block. Take a round food cutter 2” in diameter. Cut an indentation in the fruit roll by pushing down on the cutter. Take some kitchen scissors and cut out the round completely. Pinch the round together in the center with your fingers. The top will form a flower. Stick a toothpick in the center bottom of the stem of the flower that you just formed by pinching the center bottom together. Repeat 4 times. Place all of the toothpicks together to form a cluster of flowers. Cut the toothpicks down to ½” long. If you cut them all together, they will be evenly the same size. Place the cluster, toothpicks down, right in the center of the torte. Place the mint florets all the way around the cluster of fruit roll flowers that you just placed in the middle of the torte. Place a mint floret in the top center of the fruit flower cluster. Refer to the photo as needed for decoration

Will last 3 to 5 days in the refrigerator in an airtight container.
Will last up to 1 month in the freezer.