Ginger and Apricot Torte – This dessert is warming from the ginger spice. You wouldn’t notice that it is dairy free.
I was inspired by a recipe I saw from a raw food chef in New Zealand and here is my version.
1 cup almonds (ideally use dried activated almonds)
1/2 cup walnuts
1/2 cup dates
3/4 cup dried apricots
1 cup coconut
Pinch himalyan salt
1/2 tsp cinnamon
1/4 tsp vanilla powder
1 1/2 Tbsp ginger powder (use less if you would like a more subtle ginger flavour)
2 Tbsp melted raw coconut oil.
1-2 Tbsp filtered water (if needed)
Place the nuts, dried fruit and coconut in a food processor. Process until you start to get a crumb. Add in cinnamon, salt, vanilla and ginger and process until mixed through. The mixture should start coming together now when pressed. Finally add in the melted coconut oil and pulse a couple of times until mixed through. Add in the filtered water if required so the mixture holds together.
2 1/4 cups of cashew nuts (soaked for 2-4 hours)
1/2 cup of almond milk
1/4 cup of filtered water
Juice of one lemon (approx 1/4 cup)
1/3 cup coconut nectar
1/4 tsp vanilla powder
Pinch of himalyan salt
2/3 cup of melted raw coconut oil
Fresh ripe apricots (approx 12-14)
Place the cashew nuts (that have been soaked, rinsed and drained) into the blender. Add in the almond milk, water, lemon juice, coconut nectar, vanilla and salt. Blend on high speed until becoming smooth and creamy. Add in the melted coconut oil and blend briefly until completely cobined into the mixture. I add in the coconut oil, mix it gently and then blend on high speed briefly until well combined.
You can make approx 12 individual tortes, or one large torte from this recipe. If making individual tortes, line the base of each one with a small disk of baking paper, or for a large one, with a large round of baking paper to line the base of the tin. Press the base mixture into the tin/s and up the sides as well. Ensure it is reasonable thickness to hold its shape when you remove it. Ideally it is best to be using tart tins that have removable bases.
Next, pour the cream into the tin/s and set to the side. Leave until the cream has thickened slightly, approx 30-60 minutes, or place in the fridge. Then carefully place apricot halves for a larger torte or for the smaller tortes, I cut the apricots into small segments to fit. Cover the torte with cling film and leave in the fridge for a minimum of 6 hours. I tend to make the evening before I am going to serve it. Before serving drizzle with a little (or a lot if you love ginger) ginger syrup.
3 Tbsp fresh ginger juice
1/3 cup + 2 Tbsp coconut sugar
1/2 cinnamon stick
1/2 cup of filtered water
Place all ingredients in a small bowl and place in dehydrator at 46C for 6-7 hours. Dehydrate until it becomes syrupy. Place in a small jar and store in fridge until ready to use. If you do not have a dehydrator, you could reduce this on a very low setting on a stove top or in the oven.