Cherry Choco DETH!!1!

So first I'm gonna say I wanna go to Burning Man this year (Death Guild ho!). Second, I am going to keep this simple, for it is a simple recipe.

It is really a rich, creamy torte-like mousse that is, aside from having to soak the nuts, extremely quick and easy to make. It is one of the many items that people would not believe was vegan. Even closing my eyes and thinking about it right now I can imagine falling into its softly yielding texture.

Anyway, on to the recipe!

Cherry Chocolate Torte

Crust:

• 1 Chocolate crust of choice*, pressed into a 9" springform pan

Filling:

• 2 C raw cashews, soaked overnight, drained
• 1 C dark chocolate, chopped (I used some Valhrona Orange Noir and Callabaut bittersweet)
• 1-2 C cherries, pitted (frozen work)
• 1/2 C water
• Pinches of salt, drops of vanilla, flecks of cinnamon, espresso shots.. whatever floats your boat.

*I used a simple raw crust made up of 3 parts walnuts to 1 part cacao nibs, and a pinch of salt with enough coconut butter to hold it all together. Press into pan, refridgerate.

So, this is simple. Real simple. A powerful blender helps, and may be necessary. Soak the cashews overnight. Drain. Blend down as far as you can. Add 1/4 c water and make even smoother. Add whatever flavorings you would like. Meanwhile melt the chocolate in a double boiler. When melted, add to cashew mix and blend until very smooth, adding water as needed.

Once smooth, stir in the cherries by hand. Save a few to adorn the torte. Pour the chocolate mix into the pan and smooth out. You can drag decorative lines into the chocolate substance as well, put in the fridge to set. Should be done fairly quickly.

You may want to layer the bottom of the springform pan with saran wrap, for ease of removal. I served this at a dinner party cut into single serving two bite pieces. It was loved by all. Babies may have been made. I may need sleep.