Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

I was first introduced to my friend Tess Masters, aka The Blender Girl, by one of my closest friends, Amie Valpone (The Healthy Apple). This was a few years back and we were all in Santa Monica, California, at a food blogger conference where I was speaking. She was so generous to take us around town to explore tasty—and healthy—foods and fresh-pressed juices in the area. That’s why I’m so excited for all of her success and for her awesome new cookbook, The Blender Girl: 100 Gluten-Free, Vegan Recipes, which launches today! Of course, with my sweet tooth, I turned right to the desserts chapter and found this decadent chocolate torte.

Besides all the amazing gluten-free, vegan recipes, you’ll be touched by her personal story and empowered by her incredible energy. I know I always am!

Today I’m happy to be giving away a copy of Tess’ new cookbook, The Blender Girl! To enter to win, just leave a comment below telling me about your favorite healthy food or dish. The winner will be selected at random this Friday, April 11, 2014. Please note: This giveaway is available to U.S. residents only.

4/11/14: Please note that this giveaway has ended. Any comments posted after today will not be included in the random drawing for a chance to win the cookbook. Thanks for visiting!

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

Yield: 20 slices

Ingredients

Crust

1 cup (160g) raw whole almonds

1/2 cup (80g) firmly packed chopped pitted dates, plus more as needed

1/4 cup (18g) cacao powder or unsweetened cocoa powder

Filling

1 cup (240ml) coconut oil in liquid form

1 cup (240ml) freshly squeezed orange juice

3/4 cup (180ml) raw agave nectar

1/2 cup (35g) cacao powder or unsweetened cocoa powder

3 cups (420g) raw unsalted cashews, soaked

1/4 teaspoon orange extract

Pinch of natural salt

1 teaspoon finely grated orange zest

Shaved vegan chocolate, to garnish (optional)

Finely grated orange zest, to garnish (optional)

Instructions

  1. To make the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough. Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.
  2. To make the filling, put all of the ingredients into your blender in the order listed and blend for 2 to 3 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
  3. To serve, transfer the pan from the freezer to the fridge at least 11/2 hours before serving; let the torte defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.

Notes

Note: Because of the coconut oil, this filling will melt if left out at room temperature.

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc. Photograph by Anson Smart © 2014.

https://silvanaskitchen.com/tess-masters-gluten-free-raw-chocolate-orange-torte/

63 Comments

  • Linda J-H

    My favorite healthy dish is anything, and I mean anything, with wild caught salmon. I simply can’t get enough of this fish.

  • Karen

    Mine varies. I cycle through about six to 8 weeks and then move on for a while. Right now I’m on an avocado kick where I eat them plain, add salt, pepper, and lemon juice, chop them up and pour soup over them, or add them to salads and roll ups (lettuce or kale). Part of their appeal is that they are so portable and in a rush, I can just eat anywhere plus they fill me up so I don’t get hungry. I just came off a raw almond kick where they were (still are) on the seat of the truck all the time. I’m basically lazy so I like foods that don’t require prep a lot of the time.

  • mary

    I love eating kale. Raw or cooked. In smoothies, salads, chopped up in soup, and sauted and added to rice or pasta.

  • Barb

    Juicing, raw, dairy & gluten free. I am in. Love it all! Gaining ground on my fibro by eating this way when ever I can.

  • jereen fowler

    Right now, my favorite is roasted vegetables, sauted onions, peppers and greens mixed with brown rice. Yum.

  • Jenn

    The most healthy dish I can think of is my “everything salad” which is pretty much all the veggies in my fridge topped with pickled beets, avocado and miso dressing. So good!

  • Erin Fischer

    I love all types of food – right I love sweet potatoes with sliced almonds and cinnamon. Also trying too make healthy baked goods because we all need our sweets.

  • Christina

    Fruit/veggie smoothies and making homemade versions of store bought items like pesto and soup. It’s fun to creatively substitute items to be GF. I recently bought a spiralizer to turn zucchini into pasta!!!

  • Gayle

    I met Tessa the other week at the IACP conference – such a lovely woman and beautiful book. I love the combo of greens and grains these days – just today I made a salad of kale, parsley, spring onions, avocado, and freekeh.

  • Camille

    My favorite food is black bean salsa with corn, fresh cilantro, avocado, red wine vinegar and chili powder. It’s perfect for a summer day!

  • Lily Scott

    That looks delicious! I’m a sucker for anything with chocolate. I like making my own chocolate with cocoa butter, ghee, cocoa powder and peanut butter.

  • dawn

    blend mango chunks with homemade lemonade, sweetened with cane sugar, finished with a sprig of mint

  • Melissa M.

    I like to make a simple sautee with scallops, gluten free pasta, cherry tomatoes, and black olives, with some olive oil and garlic. Quick, easy, and delicious, with nice, simple ingredients.

  • Nathalie

    Favorite healthy dish? That’s a hard one…I’m a big fan of fruits and vegetables and sometimes, my body just craves a good salad. So, I’m going to say a good salad with lots of different textures and toppings–cheese, nuts, avocados, veggies…throw it all on there! And, a nice homemade dressing to top it off!

  • Dawn

    Lately my favorite healthy dish has been wild caught salmon and grilled asparagus and a fresh salad. Desert anything chocolate!!! I will try your recipe, it looks Fabulous!

  • Peg

    One of my spring/summertime favorites is homemade vegan potato salad…I use red-skinned potatoes, vegenaise and lots of herbs-delish!

  • amila

    Lived in Spain for almost 30yrs, so mediterranean diet is my favorite. Gazpacho would be something that everybody should try 🙂

  • Sybil

    My latest is fresh veggies with jalapeño hummus and taco salad with ground turkey and salsa as salad dressing!

  • Rita Lara

    I don’t have a favorite dish, recently I have enjoyed roasted veggies…a little salt, pepper and oil go a long way to spice up the flavors of kale, asparagus, brussels sprouts…simple yet delish!

  • Susan W

    LOVE green smoothies. I experiment with different veggies and fruit. I’ve been diagnosed with COPD and have been working so hard on a healthy eating regime, but that is difficult on limited income from social security. But I do feel so much better and breathing has improved!!!

  • allen

    I love green drink smoothies with fresh greens,yummy fruit and good water,coconut water or fresh home made almond,nut or seed milk. Yummy 😉

  • Nancy A.

    I love smoothies, especially in warm weather. Make you feel so good and I need more recipes for them!

  • Nancy Liebner

    Quinoa! Quinoa and more quinoa……I use it for a base for everything, throw it in my salad, eat it topped with veggies. I always have some cooked in my fridge. Make it effortlessly in your rice cooker.