Flourless Pecan Cream Torte

in Holidays,Snacks,Sweet Treats

Crust Ingredients:

  • 1 cup raw pecans
  • 2 T coconut sugar
  • 1 1/2 tsp melted coconut oil or ghee
  • 1 1/2 tsp water

Torte Ingredients:

  • 2 cups soaked raw cashews (cover with water for 24 hrs, then drain, and puree in food processor or blender till creamy) Set aside.
  • Use 1 cup of pureed cashews for Torte
  • 1 1/4 cups coconut milk, thoroughly mixed
  • 3/4 cups water
  • 2 1/4 cup raw pecans
  • 2 T ground flax seeds
  • 2 T arrowroot
  • 1/4 tsp sea salt
  • 1/4 cup coconut sugar
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract

Cream Ingredients:

  • 1 cup cashew cream (from soaked cashews above)
  • 1/4 cup raw pecans
  • pinch of sea salt
  • 2 t maple syrup
  • 1/2 tsp vanilla extract

Pecan Topping Ingredients:

  • 2 cups rw pecans
  • pinch of sea salt
  • 1/3 cup maple syrup
  • 2 tsp filtered water

Here’s How:

Crust:

  1. Line the bottom of a 9″ spring form pan with parchment paper.
  2. Place all crust ingredients in a food processor and pulse until like bread crumbs and press into pan. Chill for 30 minutes.
  3. Preheat oven to 325 and after 30 minutes, bake crust for 12-15 minutes. Remove and cool.

Torte:

  1. Preheat oven to 350
  2. Place all ingredients in food processor and blend until creamy.
  3. Pour into chilled crust and bake for 1 hour.
  4. Cool, then chill for 8 hours.

Cream:

  1. Combine all ingredients (reserved cup of cashew cream) plus the rest and blend until completely creamed.
  2. After crust and torte have chilled, use a rubber spatula and a butter knife (as needed) and spread cream on top of torte.

Pecan Topping:

  1. Place the candied pecans on top of the cream, covering the whole torte and chill for about 2 more hours before cutting into this very delicious satisfying torte.

Serve over the holidays instead of pecan pie. Yum!