White Chocolate Dark Chocolate Raspberry Tort

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Crust:

  • 1 cup almonds
  • 2 tablespoons coconut oil, melted
  • 1/4 cup cacao powder

1. Pulse almonds in food processor until finely chopped.

2. Add melted coconut oil and cacao. Pulse until well blended.

3. Pat into the bottom of an 8-inch tart pan (I used this one: 8-inch Tart Pan)

Filling:

  • 2 cups cashews, soaked overnight, drained and rinsed
  • 1/3 cup raw agave or liquid sweetener of choice
  • 1/2 cup melted raw cacao butter
  • 1/3 cup coconut oil, melted
  • 1 vanilla bean (scrape the insides)
  • 2 cups raspberries

1. Blend cashews, agave, cacao butter, coconut oil and vanilla in high-speed blender until smooth.

2. Spread 1/2 the cacao mixture over the crust. Place a layer of raspberries and top with the remaining cacao mixture.

Ganache

  • 1/2 cup raw cacao powder
  • 1/2 cup agave or liquid sweetener of choice
  • 1/4 cup coconut oil, melted

1. Whisk all ingredients together and pour over white cacao layer.

2. Chill until firm (at least 3 hours).

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