Frozen White Chocolate & Raspberry Torte [Vegan]
Servings: 16
This is one of my all-time favorite desserts – don’t be skeptical of the ingredients in this vegan variation! The silken tofu gives a rich, creamy texture that would fool anyone into thinking you’d used heavy cream (with none of the fat or cholesterol and 3x the protein). It can be a bit hard to find vegan white chocolate in shops but Amazon has a ton of options – I used the King David brand vegan white chocolate chips and found they worked very well. A spring-form cake pan is also really helpful for this recipe – my favorite is the Nordic Ware brand pan.The chocolate leaves are optional but make a nice effect if you chose to use them!
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Ingredients
Crust
- 1 package Oreo cookies or other vegan chocolate cookies
- 1/2 cup Vegan butter, melted like Earth Balance or Miyokos
Filling
- 1/3 cup Chambord (black raspberry-flavored liquor)
- 1/4 tsp Agar agar powder
- 12 oz Frozen raspberries
- 1/2 cup Sugar
- 12 oz Vegan white chocolate many varieties are available from Amazon
- 1 package Silken tofu
- 3/4 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 punnet Fresh raspberries
- 6 oz Vegan dark chocolate chips optional – for chocolate leaves
Instructions
- For the crust: Use a food processor to grind the cookies then add the butter and blend until the cookie crumbs are sticking together into clumps and they hold together if you pinch them with your fingers. Press the mixture into a 9-inch springform cake pan, with the filling going 2-3 inches up and around the sides. You can use a deep pie dish but a springform pan makes it much easier to remove and serve the cake. Freeze while preparing the filling.
- For the filling: Place your frozen raspberries in a sieve over a bowl (to save the juices) and let them fully thaw to room temperature. Once they have thawed, press them through the sieve to get a thick raspberry puree without seeds. You’ll need about 1 2/3 cup of the raspberry puree.
- Place the Chambord and agar agar in a medium saucepan and heat over medium heat until the agar is dissolved and the alcohol is just smoking. Then add the raspberry puree and 1/2 cup sugar and stir over the heat until sugar is fully dissolved – about 3-5 minutes.
- Remove the pan from the heat and add the white chocolate. The residual heat from the mixture will be enough to melt the white chocolate – stir them together until the chocolate is melted. Transfer the mixture to a large bowl and chill until slightly thickened, about 2 hours.
- After 2 hours, take your silken tofu, the powdered sugar and vanilla and blend in a blender until fully combined. You’ll get a mixture about the consistency of slightly melted ice cream. Fold the tofu mixture into the raspberry and white chocolate mixture.
- Pour the complete filling into the frozen crust, and return to the freezer for at least 6 hours or up to 3 days in advance (cover with plastic wrap). When ready to serve, release the sides of the springform pan and decorate with fresh raspberries, white chocolate shavings or chocolate decorations.
- [Optional: To make chocolate leaves to decorate your cake, grab some leaves from outside – try to pick ones that are relatively flat. Wash them well and dry them completely. While they are drying, melt your chocolate chips, either in a double boiler or in the microwave. You’ll want them just barely melted, so that it’s liquid and spreadable, but not too hot or runny. Spray the leaves with non-stick baking spray and prepare a baking sheet by lining it with wax paper. Using a pastry brush, paint the chocolate over the leaves and place them chocolate side up on the baking sheet. Pop the baking sheet with your leaves in the freezer for about 20 min then carefully peel the real leaves off of your chocolate ones.]
