Cocoa Mocha Torte

Cocoa Mocha Torte

By Peggy Kotsopoulos

One word: decadent. It’s the only way to describe this rich, velvety, melt-in-your- mouth indulgence. The silky-smooth mousse filling lounges on a chocolate macaroon like crust. A dollop of tangy raspberry coulis is the icing on the cake, making for a most succulent dessert. And you know what else? It’s
Go to our website for the ingredients and prep instructions (

Peggy’s book, Kitchen Cures… Revolutionizes your health with foods that heal describes how to eliminate food cravings with raw chocolate and nuts, boost energy with quinoa and kale, and get younger with berries and coconut oil.

For the tart crust
2/3 cup pecans
1/2 cup hazelnuts
1 cup raisins
1 teaspoon maple syrup
2 tablespoons coconut unsweetened and shredded
2 tablespoons raw cacao powder

For the filling

2 cups raw cashews
4 tablespoons cocoa powder
One shot espresso
1/2 cup coconut sugar 1 teaspoon vanilla extract
1 tablespoon ground Chia seeds
1/2 cup water

For the raspberry coulis

1 cup raspberries
1 tablespoon vanilla extract
1 teaspoon coconut sugar
1 teaspoon ground Chia

To make the crust, add pecans and hazelnuts to a blender or food processor and blend until ground. Add raisins, and process until finally chopped and the mixture starts to stick together. Then add maple syrup, coconut, and cocoa powder and process until combined. Press mixture into two 26-inch spring form pans,

To make the filling, add all ingredients to a high-speed blender and slowly blend, using the plunger to help mix the batter. Modify water to adjust consistency as the batter should be thick. Blend one more time.

Spoon out into springform pans filling the pans completely. Refrigerate for at least three hours,
To make the coulis, use an immersion blender to blend all ingredients until smooth. Pour into a small pitcher.