Raw Chocolate Ganache Tortes

raw-chocolate-ganache-torte

If you’ve been following this blog for any length of time you’d know I’m obsessed with the raw chocolate ganache torte(pictures here) from Wildflour bakery. Time and time again I’ve tried to make my own, but it just never comes out as good as there’s.

Until now.

raw-chocolate-ganache-torte-2

I can honestly say this is one of the best things I’ve ever eaten. The raw chocolate taste so much more intense than anything that comes in a wrapper. And the crust and filling blend seamlessly together for a smooth, nutty bite. It’s perhaps my favorite recipe to share and I hope becomes this site’s most popular, because it truly deserves the attention.

You can use any nut butter in place of the almond butter. Just don’t leave it out. It helps to lower the solidity temperature of the coconut oil so that the dessert is easily cut through straight from the refrigerator.

Raw Chocolate Ganache Tortes(adapted from this recipe and inspired by Wildflour)

Prep time: 15 minutes

(Un)cook time: 2 hours

Ingredients(Makes 8 small tortes):

For the crust:

  • 6 Tablespoons almond flour
  • 1/4 cup cocoa powder
  • 2 Tablespoons coconut oil, softened or melted
  • 2 Tablespoons agave nectar

For the filling:

  • 1/2 cup cocoa powder + more for dusting
  • 1/4 cup coconut oil, melted completely
  • 7 Tablespoons agave nectar
  • 2 Tablespoons almond butter

raw-chocolate-ganache-torte-on-fork

Method:

  1. Combine all of the crust ingredients and mix until a uniform dough forms.
  2. Press the dough in an even layer into the bottom of a small loaf pan. Alternatively, you could make these in a muffin tin and have them be round.
  3. For the filling, beat together all of the ingredients until it makes a soft ganache.
  4. Pour the ganache over the crust base. Refrigerate for 2 hours.
  5. Sift extra cocoa powder over the torte. Cut with a sharp knife into 8 equal-sized tortes.

Sep 21st 019

I will never pay for another raw chocolate ganache torte again. I will, however, still pay for their carrot cake truffles, chocolate pound cake, raw macaroons, raw cheesecake, raw oreos and rum balls, so I wouldn’t worry about them losing much business.

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71 Responses to Raw Chocolate Ganache Tortes
  1. Noelle (@singerinkitchen)
    September 27, 2011 | 9:03 am

    Dang these look sinfully decadent. Great pictures!

  2. Faith @ For the Health of It
    September 27, 2011 | 9:04 am

    It’s always so gratifying to mimic a restaurant fave! I finally duplicated the vegan double chocolate cake from my favorite cafe, it’s so much cheaper than a $3 slice every single day!

    • Wannabe Chef
      September 27, 2011 | 12:41 pm

      They charge $6 for this dessert at the bakery. So much money! Not that that ever turned me off.

  3. Gina @ Running to the Kitchen
    September 27, 2011 | 9:06 am

    This looks like heaven. I barely even see the “crust” so to me it basically looks like chocolate fudge which, of course is fine by me!

  4. Victoria (District Chocoholic)
    September 27, 2011 | 9:08 am

    If I tried to make this, there is zero chance that the two components would make it into the pan without being completely consumed. By me. Kudos to you and your self control.

  5. Kristina @ spabettie
    September 27, 2011 | 9:15 am

    WOW – and just in time for my birthday!! :D

    photos are fantastic – and this sounds amazing, Evan! great job!

    • Wannabe Chef
      September 27, 2011 | 12:42 pm

      I think I did 4 different photo shoots with these and I’m still not entirely pleased with how they came out. Some things are just too good to capture in a photo.

      • Kristina @ spabettie
        September 27, 2011 | 2:09 pm

        I definitely know what you mean there, and if anything is too good it would be this! These look great though – I am always drawn to food on white (probably not noticeable At All…) ;)

  6. Alayna @ Thyme Bombe
    September 27, 2011 | 9:17 am

    That is the most beautiful thing I’ve seen all year. :)

  7. Caroline @ chocolate and carrots
    September 27, 2011 | 9:42 am

    Oh. My. Gosh. I have all of these ingredients on hand. I’m going to make this. Mmmm! :-)

  8. Maryea {Happy Healthy Mama}
    September 27, 2011 | 9:43 am

    I’m always intrigued when a blogger has big words for one of his own recipes. I’m going to have to try this one! Looks incredible and definitely what this pregnant mama needs.

    • Dalai Lina
      September 27, 2011 | 12:22 pm

      I was thinking the same thing! If she is that convinced, we have to try it!

  9. Anna @ On Anna's Plate
    September 27, 2011 | 10:46 am

    Beautiful! You’re the king of raw chocolate desserts.

    • Wannabe Chef
      September 27, 2011 | 12:43 pm

      My first thought was that there are a TON of bloggers who I look up to as raw dessert foodies. But then I realized that they are all women, so I will definitely take the title of king :-)

  10. Lindsay @ Lindsay's List
    September 27, 2011 | 10:54 am

    Alright…when are you applying for Top Chef?!?!

  11. Pure2raw twins
    September 27, 2011 | 12:22 pm

    holy cow I want this now! now I am really craving chocolate ;) when i was at school at 105 degrees, we made a raw chocolate tart, to die for!

    michelle

  12. Elizabeth
    September 27, 2011 | 12:26 pm

    Good to know you’ll still be supporting local business. Lol. I was just thinking this morning that I need to buy coconut oil. These look sinfully delicious.

  13. Ela
    September 27, 2011 | 1:25 pm

    It was only a matter of time before you perfected your version of this. Great share! Now, if only I hadn’t had to bow to the fact that I really can’t eat chocolate…

    • Wannabe Chef
      September 27, 2011 | 4:39 pm

      You could try carob but the flavor might be a little off.

      • Ela
        September 27, 2011 | 5:21 pm

        Right–carob is a completely different thing. I could make it with coconut cream powder and cacao butter for a white choc version–now _that_ would be different too!

        • Wannabe Chef
          September 27, 2011 | 5:30 pm

          I’ve never tried coconut cream powder but that does sound incredible.

  14. Averie @ Love Veggies and Yoga
    September 27, 2011 | 4:37 pm

    these look amazing

    coconut oil, cocoa powder, agave, AB…all combined…yeah, pretty sure these HAVE to be delish.

  15. Kristin @ STUFT Mama
    September 27, 2011 | 7:14 pm

    Oh man, these look DELICIOUS! I like the almond flour and coconut oil combination and the fact that there’s a crust on the bottom. Rich, chocolate torte- I need to try this pronto! :) Thanks for the muffin tin option. :)

  16. Michelle @ Crazy*Running*Legs
    September 27, 2011 | 8:28 pm

    Wow – I don’t normally love chocolate on it’s own (I know – what’s wrong with me?), but these look amazing. Nice job!

  17. Leanne @ Healthful Pursuit
    September 27, 2011 | 11:13 pm

    I was totally thinking rum balls the minute I saw the first picture. My gosh, these look amazing.

  18. Sana
    September 27, 2011 | 11:34 pm

    How do you eat like this everyday??

    • Evan
      September 27, 2011 | 11:36 pm

      Food –> mouth

  19. Susan
    September 27, 2011 | 11:50 pm

    Are you using raw cacao powder or cocoa?

    • Wannabe Chef
      September 28, 2011 | 8:43 am

      I used an undutched cocoa powder.

      • Susan
        September 28, 2011 | 8:53 am

        Is that still considered raw? Just curious….

        • Wannabe Chef
          September 28, 2011 | 9:25 am

          It depends how strictly one follows a raw diet. Cocoa powder is a much more economical choice than raw cacao powder, and the nutrition between raw and not raw doesn’t change much, so I think a lot of raw foodists make the exception. Undutched is certainly closer to raw than dutched.

  20. Jennifer @ Peanut Butter and Peppers
    September 28, 2011 | 7:21 am

    Yum! Looks tasty and simple! I need to make this!!

  21. Anna
    September 28, 2011 | 8:08 am

    Feels great to know that I can use any nut butter…I don’t know where to get almond butter nut.

  22. Hannah
    September 28, 2011 | 8:32 am

    Oh dear holy heavens yes. Just gotta finish my newest batch of raw brownies first!

  23. Dionne Baldwin
    September 28, 2011 | 12:01 pm

    Who knew raw food could be so indulgent?! I am so remaking this one! I am so glad you shared this! (I found you on Foodgawker. Maybe I should thank them…)

  24. Jan
    September 28, 2011 | 2:28 pm

    I have never seen anything like this before. I am a chocoholic and this looks down my alley.

  25. Russell van Kraayenburg
    September 28, 2011 | 3:56 pm

    My god. This looks scrumptious. All your raw recipes are super inspiring.

    Haha, I love the “(un)cook time”. Cute.

  26. Laurel
    September 28, 2011 | 7:51 pm

    Well no, I haven’t been following your blog heretofore so I didn’t know you were obsessed. The thing is I am now and so am I. Gotta add you to my feed ’cause there’s always room for chocolate.

  27. jen
    September 29, 2011 | 12:57 pm

    evan i’m curious as to why you need the crust? does it taste better with a crust? do you need it to hold it together? thanks!

    • Wannabe Chef
      September 29, 2011 | 4:47 pm

      The filling is a little soft on its own I think, The crust helps to keep it from sticking to the bottom of the pan and adds a nice chew.

      • jen
        September 30, 2011 | 9:11 am

        ok so as long as i prevent sticking to the bottom of the pan i could make it without and it would still be yummy!?

        • Wannabe Chef
          September 30, 2011 | 12:30 pm

          Yep!

          • jen
            September 30, 2011 | 9:28 pm

            thank you for always answering reader questions!!!

  28. Cat
    October 4, 2011 | 2:04 am

    I made these and they were such a success that I’ve been requested to make them again and again! SOOOO yummy and impressive!

  29. Kelly
    October 5, 2011 | 3:07 pm

    Wow these look fantastic, what a sinfully delicious recipe!! :)

  30. jen
    October 6, 2011 | 9:44 am

    wondering about the almond butter for this… best to use raw unsalted? thanks!

    • Evan Thomas
      October 6, 2011 | 12:20 pm

      Raw unsalted would definitely lend the purest flavor. I don’t think the rawness or added salt matter so much so long as it’s not the kind with added oils that might affect the consistency

      • jen
        October 6, 2011 | 12:38 pm

        wonderful. thanks again!

  31. The Chocolate Priestess
    October 6, 2011 | 2:27 pm

    Interesting. Slightly reminds me of these truffles we made this week — ours were overkill with cocoa powder though and I’ll change that part of the recipe next time.

  32. Jennifer in NYC
    October 7, 2011 | 12:17 pm

    These look delicious and I would love to give the recipe a try. Can you provide the dimensions or approximate dimension for the size loaf pan you used?

    Thanks!

    • Wannabe Chef
      October 7, 2011 | 1:19 pm

      I’d guess it’s either 3 by 8 or 3 by 9. Each square is approximately 1.5-inch on each side.

  33. Kate
    October 19, 2011 | 9:49 pm

    I tried this recipe exactly as written but could not eat them…it was so unbearably sweet. My agave nectar must just be super sweet. I’m going to try it again with just 3 tablespoons in the filling.

  34. [...] I highly recommend these: Raw Chocolate Ganache Tortes | The Wannabe Chef I usually make them in muffin liners as individual "cakelets." Super fast to make, and [...]

  35. Kiesha
    March 16, 2012 | 11:54 am

    These were FANTASTIC! Made them last night for the first time and I am in heaven :). Thanks, Evan, I’ll be sharing this one with friends!

  36. Alex
    March 23, 2012 | 7:12 am

    Hallo,

    Just to let you know that I’ve made this beauty for our Yoga marathon class yesterday and everybody was amazed. Looking forward to trying your other recipes, they look amazing and are very, very easy to make.
    P.S. I wanted to send you a pic of what I did with mine, but don’t know how to and where to attach?

    Regards,

    Alex

  37. Ashley
    April 3, 2012 | 3:35 pm

    Does anybody know the calorie count on these per torte? Thanks!!! :)

    • Wannabe Chef
      April 3, 2012 | 4:14 pm

      I haven’t done the actual math but it’s roughly 230-270 if you divide the recipe into 8 servings.

  38. Suzy
    April 21, 2012 | 11:58 pm

    I made these a while ago and they were fantastic! (Thank you!) I was just thinking about whipping up another batch (for a picnic), but it occurred to me that these may not do so well in any kind of warm weather, being mostly coconut oil. Do you think they’d liquify in the sun at 76F, or might the other ingredients help them keep together a bit better?

    • Wannabe Chef
      April 22, 2012 | 10:47 am

      These definitely get sticky when it gets to hot out

  39. Adriana
    May 14, 2012 | 1:03 pm

    It’s strange how these beauties ended up among the pictures of chocolate rum balls I was browsing, but I’m so glad they did. They look insanely delicious! WOW!!! I’m going to try and make them with dates instead of agave nectar. Thanks for sharing the recipe.

  40. [...] for the chocolate-ganache part I used this wonderful recipe from The Wannabe Chef with a few [...]

  41. Tiffany
    September 29, 2012 | 5:53 pm

    For the crust, can I sub almond flour with coconut flour? Also, what else can I use instead of almond butter for the filling?

    • Wannabe Chef
      September 29, 2012 | 5:56 pm

      Coconut flour won’t work the same as almond flour but virtually any other nut or seed flour will. Also any nut or seed butter or coconut butter could be used in the filling.

  42. Bo
    October 26, 2012 | 2:30 am

    These look amazing – but i don’t use agave, could it be substituted with honey do you think?

  43. Sandra Lee Childs
    April 18, 2013 | 11:55 am

    Made this last night and it was wonderful! Thank you!

  44. [...] also tried out a few recipes for my chocolate-loving side. I made my own version of this recipe for Cacao Ganache Tortes – which I have been calling brownies, because that’s [...]

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