Date Nut Torte

“Fudgey, creamy and sweet!  I bring this with me when I’m visiting someone I’d like to introduce to raw food.  People can’t believe it’s raw!  And it’s one of the quickest and easiest desserts to make”   Alissa Cohen

 Base of Torte:

2 cups raisins
2 cups raw walnuts

Frosting:

1 cup dates, pitted and soaked. (Medjools are the best for this, I think. Suit yourself—JWS)
½ lemon,  juiced.

 Garnish (optional):

1 pkg. fresh raspberries, (or other berry)

For Base:

  1. In a food processor, combine raisins and walnuts and blend until well blended and moist.  (This will take a few minutes and you may see it forming a ball.  Just make sure the raisins come out looking like a fudgey mixture and are not still  grainy).
  2. Remove from processor and mold onto a plate in a round circle about 1 1/’2 inches thick.  (On a dinner plate woks well—JWS)

For Frosting:

  1. In a food processor, combine dates and lemon juice until smooth and creamy.
  2. Spread the frosting on top of the torte

Note:  I like this served at room temperature as the frosting and torte are still sticky, but if you want a firmer texture that will be easier to slice, refrigerate it for a few hours.

Adapted from   Living on Live foods, by Alissa Cohen

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