Chocolate Ganache Torte

Recipe by The Sustainable Food Co.


Prep time




  • Base
  • ½ cup almonds

  • ½ cup walnuts

  • 1 cup pitted dates

  • 1 tbsp chia seeds

  • 3tbs cacao powder

  • ½ tsp salt

  • 1 tsp vanilla

  • Splash water, as required

  • Filling
  • 3 cups raw cashews, soaked overnight in water

  • ½ cup coconut cream

  • ½ cup icing sugar

  • ½ tsp salt

  • 3 tbsp white vinegar

  • ¾ cup cacao powder

  • 1/2 cup coconut oil

  • 2 cups water

  • Toppings
  • Seasonal fruit

  • Edible flowers


  • For the base, blend everything except the dates and water in a food processor until it becomes a fine texture similar to breadcrumbs. Then add dates one by one until they are finely chopped and immersed well into the
    mixture. Right at the end add 2 tbsp water and you’ll find the mixture will suddenly clump together and become a nice sticky texture.
  • Press this down firmly at the base of a spring loaded cake tin and smooth it
    down evenly using the back of a spoon.
  • For the filling, rinse and drain the cashews and add these to a blender along with all other filling ingredients. Blend until velvety smooth (1 - 2 minutes) and then pour this mixture into the cake tin.
  • Cover and set in the fridge until ready to serve. This can also be stored in the freezer if you prefer it to be a firmer texture (don’t worry it doesn’t come out rock hard - you can still eat it straight from the freezer!).
  • When ready to remove, remove from cake tin and top with seasonal fruit.

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