To chop by means of the richness of this gourmand torte from plant-based culinary faculty Rouxbe, pair it with berries, sauce, or compote. An additional dusting of cacao powder doesn’t harm both!
What you want:
For the crust:
1½ cups uncooked pecans
3 tablespoons maple sugar
½ teaspoon salt
½ tablespoon cinnamon
¼ teaspoon chipotle powder
1 tablespoon coconut butter
For the filling:
½ cup uncooked almond butter
½ cup date paste
¼ cup agave nectar
4 tablespoons coconut butter
1½ tablespoons tamari
1 vanilla bean, scraped
1 cup uncooked cacao powder
½ cup water, plus extra if wanted
What you do:
- For the crust, right into a meals processor, add pecans, maple sugar, salt, cinnamon, and chipotle powder, and course of till simply mixed. Add coconut butter and course of till combination resembles a graham cracker crust, not a paste.
- Right into a 9-inch fluted tart pan, add combination and press till it’s an excellent, agency layer over backside and up sides of pan. Put aside.
- For the filling, right into a blender, add almond butter, date paste, agave, coconut butter, tamari, and vanilla bean, and mix for 1 minute. Add cacao powder and water and course of till easy, including water as wanted till simply blended. The ultimate combination ought to nonetheless be fairly thick, so don’t add an excessive amount of water.
- Into ready crust, pour filling and switch to fridge for 1 hour, or till totally set, then serve.
