Cocoa Mocha Torte

This is from my book Kitchen Cures. And I have one word to describe it.  Decadent.  This is the only way to describe this rich, velvety, chocolate, melt-in-your-mouth indulgence.  The silky, smooth, mousse filling lounges on a chocolate macaroon-like crust. A dollop of the tangy raspberry coulis is the icing on the cake making for the most succulent dessert. And you know what else? It’s guilt-free.

For the tart crust:

• 2/3 cup pecans
• 1/3 cup hazelnuts
• 1 cup raisins
• 1 tsp maple syrup
• 2 Tbsp coconut, unsweetened, shredded
• 2 Tbsp raw cacao powder

For the filling:

• 2 cups  raw cashews
• 4 Tbsp  cocoa powder
• 1 shot espresso
• 1/2 cup  coconut sugar
• 1 tsp  vanilla extract
• 1 Tbsp  ground chia seed
• 1/2 cup water
• 2 Tbs psyllium husk (or ground chia seeds)

For the raspberry coulis:

• 1 cup (250 mL) raspberries
• 1 tsp (5 mL) vanilla extract
• 1 tsp (2 mL) coconut sugar
• 1 tsp (5 mL) ground chia

To make the crust, add pecans and hazelnuts to a blender or food processor and blend until ground. Add raisins, and process until finely chopped and the mixture starts to stick together. Then add coconut nectar and cacao powder and process until combined. Press mixture into two 6-inch (15-cm) springform pans.

To make the filling, add all ingredients (except the psyllium husk) to a high-speed blender and slowly blend, using the plunger to help mix the batter. Modify water to adjust consistency (the batter should be thick). Once blended, add psyllium husk, and blend once more.

Spoon out into springform pans, filling the pans completely. Refrigerate for at least 3 hours.

To make the coulis, use an immersion blender to blend all ingredients until smooth. Pour into a small pitcher.

Serves 4-8