Raw vegan chocolate lavender masala torte

Recipes

6 Mar

“The air was fragrant with a thousand aromatic herbs, with fields of lavender, and with the brightest roses blushing in tufts all over the meadows.’ William C Bryant

Inspired by the depth and complexity of homemade Lavender Masala, bitter cocoa has never paired so well. Plant based fats and sugars ensure this decadent treat comprises a beautiful blend of nutrient dense ingredients, all kept below 48C to maintain enzyme integrity for maximum absorption.

Healthy eating isn’t about denial, it’s about making the right choice. Deprivation only leads to desire… Live, Eat, Savour.

**Ingredients**
**Base:**
200g Mixed Nuts, activated if possible.
200g Medjool Dates
50g Maple Syrup
½ tsp Sea Salt
½ tsp Lavender Masala (see below)
**Filling:**
2 Ripe Avocados peeled & roughly chopped.
300g Silken Tofu, drained.
3 Drops Culinary Lavender Oil
2 tsp Lavender Masala (see Below)
2tbsp Raw Cacao
200g Maple Syrup
300g Dark Chocolate (75% or above) melted.
1/8tsp Sea Salt Flakes
**Lavender Masala (Makes more than you need):**
5g Culinary Lavender Buds, dried
10 Green Cardamom Pods
1tsp Vanilla Bean Powder
1tsp Fennel Seeds
2 Star Anise
2 Cloves

Method:

Begin with the Lavender Masala. Heat a small frying pan over a low heat and warm the culinary lavender for 15-20 seconds. Set aside.
Increase the heat to medium and add the cardamom pods, cloves and star anise, toast for 1 minute then add the fennel seeds before removing from the heat.
Add the lavender and spices to a spice grinder or pestle & mortar and blend to a powder, stir through the vanilla bean powder.
Store in an airtight jar for up to 1 month.
Add all ingredients for the base to a high-speed blender or food processor and pulse to a rubble like texture. Tumble into an 8” spring form tin and use the base of a glass to flatten it out. Pop in the fridge whilst you wash your blender.
For the filling, add the avocados, tofu, maple & lavender oil to your blender and blend for 30 seconds or until smooth with no lumps.
Add the cacao and lavender masala and blend again.
Finally add the chocolate and sea salt and blend for a further 30 seconds until you have a smooth, glossy, cheesecake batter like texture.
Spoon on top of your prepared base and smooth using an offset spatula.
Refrigerate for at least 6 hours or until fully set.
Sprinkle with lavender buds and serve in slices.

Recipe and photos by @gourmetglow