Chocolate Truffle Torte

This luxuriously tasting torte is decadent but light because of the use of carageen moss (seaweed) for the truffle like filling.

To make the carageen moss paste, soak 1 packed cup of carageen moss for at least 3 hours in water. Drain and rinse. Add to a blender with 2 cups water. Blend until smooth.

Preparation time: 15 mins

Serves: 8-10

Ingredients:

• 1 cup cashews

• 1 cup walnuts, soaked

• 2 tbsp coconut oil, melted

• 1 tsp cinnamon

• 15 drops of stevia or 1tbsp yacon syrup

  Filling:

• 2 cup carageen moss paste

• 1 cup cacao powder

• 200g chopped cacao butter, melted

• 4 tbsp vanilla extract

• 15-20 drops stevia or 3-4 tbsp yacon syrup, according to taste

Method:

• Put all the ingredients for the base in a food processor and process until they come together

• Press into a springform cake tin and put in the fridge to set. A smaller tin will give you a deeper torte

• For the filling, blend all the ingredients in a blender. Check for sweetness and pour on top of the base. Put in the fridge to set

• For decoration, sprinkle with raw cacao powder, grated cacao butter. grated orange zest (organic), pomegranate seeds, raspberries, borage flowers

• For a raspberry coulis, blend raspberries in a blender with a little added stevia to sweeten if necessary