rebelle wellness

Raw Vegan Chocolate-Lemon Torte. {recipe}

{Photo credit: Olga Chirkova}

{Photo credit: Olga Chirkova}

Mousse au chocolat & lemon cream

I’m a big fan of vegan gourmet cuisine, and also a big believer in raw, simple, plant-based ingredients. The reasons why I’m mostly following a plant-based diet are love for my body and awareness about what I put into it. When I cook simple vegan meals, I know what’s on my plate, and I know that my body and mind will reward me for being so kind and attentive to both of them.

I try to avoid processed sugar as much as I can, but the sugar cravings are there, that is why I’m constantly experimenting with new, awesome vegan desserts. This torte, which was born out of an idea from the amazing vegan cook Jason Wrobel and other simple vegan recipes, went beyond any other vegan desserts (in my subjective opinion, of course). Try it out, and let me know if you loved it.

Equipment:

Cake pan of 16 cm diameter

Blender

Ingredients:

100 g walnuts

100 g dates

100 g cashews (soaked overnight)

1 big avocado

2 tbsp cocoa powder

6 tbsp agave syrup

2 tbsp coconut oil

1/2 vanilla pod (cut open, and insides scraped out)

fresh juice of 1/2 lemon

pinch of Himalayan salt

First layer: Blend 100 g walnuts, 100 g dates, and a pinch of Himalayan salt. Place the sticky mixture into the cake pan, and press the bottom until it’s even. Put into the fridge for at least 30 minutes.

Meanwhile prepare the second layer: Blend 1 big avocado, 2 tbsp raw cocoa powder, 4 tbsp agave syrup, 1 tbsp melted coconut oil, and a pinch of salt. Take the first layer out of the fridge, and carefully place the fluffy vegan mousse au chocolat above the first layer and smooth it out. Put it back again in the fridge for a couple of hours.

Wait until the second layer gets thick in the fridge, then prepare the magical third layer, inspired by Jason Wrobel: Blend 100 g cashews (soaked overnight) with 1/2 lemon juice, 1/2 vanilla pod, 2 tbsp agave syrup, 1 tbsp melted coconut oil, and a pinch of Himalayan salt. Gently smooth the third layer out over the second layer, so you have a tricolor fluffy cake, and put it into the fridge for at least 2 hours. I let it rest overnight.

I decorate my cake with cranberries and blueberries.

{Photo credit: Olga Chirkova}

{Photo credit: Olga Chirkova}

The second layer is a typical vegan mousse au chocolat, which is incredibly soft and fluffy, and the third layer is a vegan cheesecake recipe by the divine chef Jason Wrobel.

Vegan cooking can seem overwhelming at first, because even if the ingredients are simple, most of us don’t have them at home. But after almost three years of experimenting with vegetarian and vegan cuisine, I can assure everybody that it’s easier than breathing. I never use secret vegan ingredients, but only plant-based simple food, which is found in every supermarket.

I can’t believe how delicious raw vegan sweets are. The more I experiment, the more I become addicted to vegan food, as it’s all simple, fresh and healthy.

This torte will be a hit in every party and with every human being. I’d love to hear your feedback on it. Don’t hesitate to contact me on my Instagram or leave a comment below.

{Photo credit: Olga Chirkova}

{Photo credit: Olga Chirkova}

Love & buon appetito,

Chirkolateur

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OlgaChirkovaOlga Chirkova was born in St. Petersburg and moved to Germany when she was nine. She believes there is no journey which is more difficult than the journey to your own true nature. It can be hard, painful, confusing, but it’s worth it. It is the most beautiful and honest journey there is. Come with her on the journey on her blog.

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