Cranberry Pecan Torte


Chocolate Crust:
  • 2 cups raw cashews, soaked and drained
  • 1 ½ cup filtered water
  • 1 ½ cup coconut oil, melted
  • ½ cup honey
  • 1 cup fresh cranberries, chopped
  • ¾ cup pecans, chopped
  • ½ cup cacao powder
  • ½ cup honey
  • ¼ cup coconut oil, melted


    Chocolate crust
    Mix together almonds, cacao and coconut oil. Pat in torte shell.

    In high speed blender, combine cashews and water. Blend until smooth.
    Blend in coconut oil and honey.
    Remove to bowl and stir in cranberries and pecans.
    Pour into crust. Refrigerate until set.
    This will take several hours; you may want to make this the night before.
    Top with ganache.

    Whisk all ingredients together. 

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