I’m currently at a toddler playground attempting to figure out how to write my blog posts since found that the schedule is slowly deteriorating down to no nap. This is something that seems to have worked before so I’m trying to make the most of it.
I’ve always been such a sucker for cherries. Even though I know it’s best to buy fruit and veg in season and as fresh and local as possible I can’t seem to go past cherries. In the last couple of years, I’ve noticed that the supermarkets are bringing imported cherries from the US. And unfortunately, I can’t resist buying them. I’m also very thankful for pitted frozen cherries that I can have throughout the year. I’m still on the hunt for finding sour cherries sold commercially especially the fresh ones or frozen for that matter. When I was little are used to go to piano lessons with my mum and outside our piano teacher‘s house and there was a big sour cherry tree. Mum and I would always try and pick some to munch on the way back home. I never really liked sour fruit but sour cherries have a nice flavour to them. I’ve also recently discovered that sour cherries are a relatively high source of melatonin which is so important for helping us fall asleep and stay asleep. It’s also crucial for our circadian rhythm. Regular cherries don’t have as much melatonin but I still like to eat them thinking they may help a little bit. I have always been such a big night now with very late bedtime. Of all the lifestyle changes I have made changing my sleep routine has been the absolute hardest. I would rather change my diet any day. I’m still a night owl but at least I have improved from the regular 3 am the night that I used to have when I was studying at uni. I never even used to party at all, I just stayed up watching movies and studying! Over the next couple of years, my biggest challenge to myself is to improve my bed and wake times because they are the basis of our hormonal health. I’m not wanting to make a drastic change just subtly get a little bit better and better. Doing this mostly relies on our light exposure but I’ll be trying to integrate more cherries and cherry juice to help. Wish me luck!
Personally, I don’t think the cherry flavour come through too strongly in this cake as it is very chocolatey but I love the idea of adding cherries for the extra antioxidants and health benefits. The cake itself is very rich indulgent and decadent and it has quite a dense texture. I wanted to add hazelnuts to the cake because one of our most favourite combinations is a cherry Nutella combo. It is what we always add in crepes if we make them and it reminds us of eating desserts in Croatia when we were travelling. For the topping, I used my homemade Nutella recipe for the little blobs you can see in the picture. You can find my Nutella recipe here: https://hazelandcacao.com/homemade-healthy-vegan-nutella/
For this chocolate torte, I found that my blender struggled a little bit despite having a very powerful blender so it would be advisable to add more liquid if your blender is struggling. I’m actually finding it hard to remember what this cake tasted like because I made it for my little boys two-year-old birthday and we took it to some friends house who threw him a small little party to celebrate. I only had one slice and the rest of the cake was devoured by friends. But I did years and then dictation of one of my most favourite chocolate filling recipes that’s very very rich and so I know that it was delicious. How do you like cakes are entirely dairy-free gluten-free and refined sugar-free.
|Vegan No Bake Chocolate Cherry Torte|| |
- 2 cups lightly roasted hazelnuts
- 1 cup pitted dates
- 2 TBSP hemp seeds (optional)
- ¼ cup cacao powder
- 1 TBSP coconut oil
- 1 cups raw cashews (soaked overnight)
- 1 cup cacao butter
- 1 cup cacao powder
- 1 cup maple syrup
- 1 cup frozen pitted cherries ( thawed)
- 2 tsp vanilla extract
- almond milk if needed to blend
- homemade Nutella
- shaved chocolate
- For the base, break down the hazelnuts in a food processor. Add the remaining ingredients and pulse again until crumbly and sticky.
- Press mixture in to the base of a cake tin and set aside
- For the filling: meltdown the cacao butter over low heat until completely dissolved. Add the rest of the ingredients to a high-speed blender and blend as much as possible. Add the cacao butter last so that it doesnt solidify while blending. Make sure your frozen cherries are thawed before you add them otherwise they will be too difficult to blend. Add almond milk as needed one tablespoon at a time.
- Once smooth, pour filling over base and smooth with a spatula. Place in the freezer for 4 hours to set. Once set decorate with homemade Nutella ( recipe link in the description above) shaved chocolate and cherries.
- Stores well in fridge or freezer (I prefer the fridge)