The Raw Truth

Carob-Hazelnut Torte

When I was visiting San Francisco in 1995, I helped this crazy cat Juliano start a restaurant called RAW. Eventually, I bought RAW and turned it

into The Raw Experience, but before then, when RAW was being born, one of the first things I noticed was that Juliano had no desserts on the

menu. I invented this torte and it became the first dessert served at RAW. Soon after, I was asked to print the recipe in the San Jose Mercury

News. I received hundreds of calls about it from people who loved it. This rich and filling treat became a standard at The Raw Experience.

SERVES 8 TO 12

2 cups seeded, soaked dates, drained

3 cup soaked hazelnuts, drained

1 cup raw carob powder

½ cup dried shredded coconut

2 tablespoons pure vanilla extract

2 cups Nut Crème

1 cup Carob Sauce

1 cup blackberries, for garnish

Mint leaves, for garnish

Using a homogenizing juicer, homogenize the dates and hazelnuts and place in a large bowl. Mix in the carob powder and coconut. Add the vanilla
and mix. Using wet hands, roll the mixture into a ball. On a serving plate, press the ball into a flat circle, 1 inch thick. Top with the nut crème and
drizzle with carob sauce. Garnish with the blackberries and mint leaves.