Think that you have to give up gourmet desserts and taste if your vegan? Well, think again! This recipe is dairy free but not taste free.
Crust:
1 C pecan or walnuts (or combine) soaked overnight in bottled water
2 Tbsp minced dates
1/2 tsp cinnamon or cardamom
Place pecan and/or walnuts, dates and cinnamon in a food processor until smooth. Press into a 8″ spring form pan.
White Layer:
2 C cashews soaked overnight in bottled water
1/2 C maple syrup (or honey or agave)
1/C spring/distilled water
1/2 tsp cinnamon or cardamom
pinch of salt
Put the soaked cashews through any blender or juicer that will homogenize. Place it along with the maple syrup, water, vanilla and cinnamon in a food processor and process until smooth.
Berry Layer:
10 oz fresh or frozen berries of choice (amount may be doubled if thicker layers of fruit are desired)
1/2 C maple syrup (may substitute honey or agave)
Place berries, maple syrup or honey or agave and cinnamon in blender and blend until smooth.
Assemble the torte into 4 layers on top of the crust. Spread 1/2 of the mixture over the crust, followed by half of the berry mixture, then by the remaining white mixture, topped off by remainder remainer of the berry mixture. Cover with aluminum foil and freeze solid in freezer overnight. To serve, cut with warm knife and garnish with fresh strawberries or other fresh berries.
Variation: May also add a banana or two into blender with the berry mixture for a different flavor twist.
Servings: 8-10
Submitted by Susan Amick
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Read more at the source: Raw Berry And Nut "Ice Cream" Torte
Article excerpt posted on en.intercer.net from Vegetarian recipes.
