Raw Salted Caramel Chocolate Pecan Torte

raw-salted-caramel-chocolate-pecan-torte

Happy New Year! I wanted to get the year off to a sweet start, so here’s the dessert I made for Christmas, which just happened to turn out to be one of my favorite desserts ever.

As soon as I saw this recipe, I knew I wanted to make it. I love things that are salty and sweet and pecans are never a bad thing either; add chocolate and you have to have a winning dessert.

raw-salted-caramel-chocolate-pecan-torte-cut

I actually think it’s easier to make raw tortes and pies than cooked ones; you don’t have to worry about cutting cold butter into the crust or cooking them in a water bath. This recipe comes together extremely quickly and is full of flavor.

I used maple syrup because I had plenty on hand. To make this fully raw, use agave nectar or raw honey.

Raw Salted Caramel Chocolate Pecan Torte

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 1 torte):

For the crust:

  • 6oz(about 1 1/2 cups) dates
  • 6oz(1 1/2 cups) pecans

For the caramel:

  • 2oz dates
  • 6 Tablespoons maple syrup or other liquid sweetener
  • 1/2 teaspoon coarse salt

For the filling:

  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup or other liquid sweetener
  • Sea salt and pecans for garnish

raw-salted-caramel-chocolate-pecan-torte-pie

Method:

  1. To make the crust, pulse the dates and pecans in a food processor until it forms a dough ball. If after a while the dough hasn’t come together, add water by the tablespoon slowly until it does.
  2. Grease a 9-inch pan lightly with coconut oil. Press the dough into the pan and spread it out evenly into a pie crust shape, raising it at the side. Make sure there are no holes in the bottom.
  3. Make the caramel by blending together the maple syrup and dates in a food processor until smooth and golden in color. Once it’s blended into a sauce, add in the sea salt and mix gently.
  4. Pour the caramel in a thin layer on top of the bottom of the crust, spreading it out evenly.
  5. To make the filling, blend the melted coconut oil, cocoa powder, and maple syrup in a food processor until it’s uniformly mixed.
  6. Carefully cover the caramel layer with the chocolate layer. For me it was easiest to add a little bit of topping all around the pie and lightly blending the top together with a soft spatula.
  7. Garnish the top with pecans and sea salt if desired.
  8. Refrigerate your torte until the filling sets. Remove it from the refrigerator about 10-15 minutes before cutting and serving. Personally I liked this when it was still slightly chilled but you can also eat it at room temperature.

raw-salted-caramel-chocolate-pecan-torte-serving

I would have liked to have gotten better pictures of this but it was too good not to just dig into. It may not be one of the prettiest desserts, but it’s by far one of the tastiest I’ve made in a long time. I can’t wait to make this again.

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27 Responses to Raw Salted Caramel Chocolate Pecan Torte
  1. Lindsay @ Lindsay's List
    January 2, 2012 | 10:06 am

    Pinning this s*it!

  2. Anna @ On Anna's Plate
    January 2, 2012 | 10:28 am

    I’ve never made a raw dessert, but this looks fabulous.

  3. Paige
    January 2, 2012 | 12:57 pm

    mama mia…I think I need to head back to the store for some dates. It’s the only ingredient I don’t have for this in my pantry!

  4. Averie @ Love Veggies and Yoga
    January 2, 2012 | 3:22 pm

    Evan this is beautiful and an example of raw, vegan, GF, and EASY (and budget friendly) all in one. I could just eat that filling on…anything!

  5. Amber K
    January 2, 2012 | 4:13 pm

    It looks delicious! Definitely pinning it for later.

  6. Ela
    January 2, 2012 | 6:31 pm

    That _does_ look pretty to me, actually!
    Interesting you’re giving measurements in oz–I recently finally got a food scale and it sure can be handy!
    Happy new year…

    • Wannabe Chef
      January 2, 2012 | 7:03 pm

      It’s by far the best way to cook accurately. I’ve become a little sloppy lately; most of the time I guestimate. Really need to get back in the habit of using it more.

      • Ela
        January 3, 2012 | 6:47 pm

        I tend to guesstimate too. Interesting–on the other side of the Atlantic, where I grew up, we guesstimated for everything except baking, and then we used a scale. At my grandma’s in Israel this fall I found it interesting to be reminded of that–no measuring cups or spoons whatsoever…

  7. Gena
    January 2, 2012 | 9:03 pm

    Dear God. Spectacular.

    How would hazelnuts or walnuts work out? I’m actually a little allergic to pecans — not tragic if I eat them, but they make me itch and give me cancer sores.

    • Wannabe Chef
      January 2, 2012 | 9:04 pm

      I bet walnuts would be delicious. I was thinking of making something with walnuts but my aunt is allergic to them.

  8. Tiffany
    January 2, 2012 | 9:30 pm

    This is seriously one of the most amazing raw pies I’ve ever seen!

  9. Amanda
    January 3, 2012 | 12:17 am

    Holy crap Evan. I need this in my life. Finding good gluten-free desserts out can be such a bitch. This looks better than anything I’d get out anyway.

  10. Caity @ Moi Contre La Vie
    January 3, 2012 | 10:32 am

    Thank you for this recipe, I’m excited to try it for my boyfriend’s birthday!

    • Caity @ Moi Contre La Vie
      January 27, 2012 | 9:03 pm

      I just made this and my 1st try wasn’t pretty but dear god it was life changing! Just had to keep the first one for me and make a prettier one for everyone else. It was the right thing to do.

  11. Ashley F.
    January 3, 2012 | 2:04 pm

    This looks fantastic! I’m just getting into making raw desserts and this is definitely on my list of things to try now!

  12. Beth Michelle
    January 4, 2012 | 11:24 am

    You are most certainly going to ruin peoples new years resolutions to eat healthy with this recipe!! Divine!

  13. Renae
    January 4, 2012 | 6:42 pm

    Now I wish I hadn’t eaten all my dates!

  14. Elizabeth
    January 28, 2012 | 11:08 am

    Hi—just wanted to let you know I included your recipe in a round up of healthier torte recipes on Blisstree.com. Thanks! http://bit.ly/ykwEI2

    • Wannabe Chef
      January 28, 2012 | 11:54 am

      Thanks for including mine! What a great list of recipes. It’s making me hungry for chocolate.

  15. Sherry Hamilton
    February 11, 2012 | 9:07 pm

    I made this and loved it! I used almonds in the bottom layer rather than pecans, and I made it in a square pan and cut into squares. I will make it again!

  16. Linda Collier
    April 9, 2012 | 9:36 pm

    Love this recipe. Thanks to my sister, Sherry for sharing it with me. I think I’ll make it in a square dish next time.

  17. Vashti M
    April 28, 2012 | 10:08 pm

    I made this today and it was AMAZING! I’m going to try making “Turtles” with this recipe-Oh yeah!

  18. Cathy Frost
    October 16, 2012 | 11:42 pm

    I’ve made this twice so far – with excellent results, the second time I made it as squares, added a teaspoon of coconut oil to the caramel filling (not sure if it helped to thicken it a little…. and then before spreading the chocolate topping on I put the base with the caramel into the freezer first. The chocolate topping is to die for (think ganache without the cream!) Thank you so much for posting this recipe!..Cathy

  19. […] to confess that my favorite desserts to make, and eat, are always raw. The Wannabe Chef’s Raw Salted Caramel Chocolate Pecan Torte is hands down my favorite dessert. It’s also the most requested by my friends and […]

  20. Krista
    August 24, 2013 | 9:40 am

    I made this today, but into individual mini tarts. Oh my goodness! My husband said it was one of the best desserts he had ever had. I agreed, it was super rich though, nice with a glass of red or a coffee. Thanks for the keeper!

  21. Susan McDavit
    January 10, 2014 | 1:50 pm

    One of the BEST desserts…raw or otherwise…EVER!
    I sauteed the garnishing pecans in a little salt, coconut oil and maple syrup and served the dish with vanilla bean icecream. A HUGE hit!! Will be one of my staples…and I think it IS a pretty dish as well. This crust can be used for many other pies to make them healthier.

    • Wannabe Chef
      January 10, 2014 | 2:17 pm

      Sounds delicious! Makes me want to make this again right now.