Flourless Pecan Cream Torte

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 raw 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 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!