Raw Chocolate & Orange Jaffa Torte (Raw, Vegan + Gluten Free)

Raw Vegan Jaffa Torte

Isn’t this torte gorgeous?!

I am coming to the tail end of creating my ebook, with just a few recipes to go. I’ve been making about 2 recipes a day for this book, so suffice to say I haven’t really had the time or stomach room to make extra recipes for the blog too! But I set aside some time to make sure I made something really special for you, since it’s been a little while since my last recipe here on the blog. I hope you like it ๐Ÿ™‚

I love the combination of chocolate + orange – it brings back so many memories of sitting at the cinemas eating a bag of Jaffas. I don’t know if they have them in America, but in Australia they are a hugely popular chocolate candy with ย a soft chocolate center and hard orange shell. Even if you can no longer enjoy those little tasty suckers, the chocolate + orange combination is always a winner!

For the base, I like keeping a little texture and crunch in there unlike some of my other recipes like the raw brownies. I used a combination of walnuts and almonds, most nuts will work here including pecans and hazelnuts.

This torte is deeply rich, but fresh at the same time.

Raw Jaffa Torte

Raw Chocolate & Orange Jaffa Torte
A deeply rich but fresh Chocolate & Orange Jaffa Torte that is raw, vegan + gluten free.
  1. Lightly coat a 8½ inch spring form cake pan with coconut oil and set aside.
  2. Boil some hot water. Remove the seeds from the medjool dates (6 for base + 6 for filling = 12) and place in a glass jar. Cover with hot water and set aside for 5 minutes to soften.
  3. In a food processor combine the base ingredients, and process until the texture you want (I like it a little rough and crunchy). Press into the cake pan.
  4. In a high speed blender, combine the filling ingredients and blend until smooth.
  5. Pour into the cake pan over the base and smooth out.
  6. Place into the fridge or freezer for several hours (overnight is best in the fridge) to set.


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15 comments on “Raw Chocolate & Orange Jaffa Torte (Raw, Vegan + Gluten Free)

  1. Having never used Medjool Dates, I thought I was supposed to use the seeds for the recipe. You might want to re-word it a little for dummies like myself! ๐Ÿ™‚ Can’t wait to try this!

  2. Ok, this looks and sounds absolutely gorgeous!! Absolutely need to try this ASAP. And congrats on the ebook… can’t wait to get it!! xo

    Jordan @ The Blonde Vegan

    • Hi Tracy, you probably could but the recipe would need a little bit of tweaking – I’m not 100% sure what would work as I haven’t tested anything though. Honestly you can’t even really taste the coconut in this, it’s more for the structure of it.

  3. Just made it and so excited to try it. I wasn’t sure what size pan you used. I used 9 inch pan and I think my torte is going to be thin, bummer. I’m sure it will still taste good. I also used dark cacao powder, yum. Thanks for the incredible recipes!!

  4. Hi there! I’m vegan, and allergic to all nuts except for peanuts – odd, I know!! Do you think its possible to use unsalted peanuts as the nutty base?? Cannot find a recipe that doesn’t use nuts ๐Ÿ™ I’m severely allergic to cashews, almonds, pecans, walnuts and pistachiosโ€ฆโ€ฆ. everything pretty much except peanuts! Help

    • Hi Peta, oh dang that makes things hard doesn’t it! The base you could do with sunflower seeds or maybe even sprouted buckwheat. The only thing I’ve not too sure how to replace would be the cashews in the filling. You could try a can of full-fat coconut milk (cream) refrigerated overnight (if you can have coconuts?) + maybe 1/2 – 1 cup of soaked sunflower seeds or perhaps hemp seeds. You would need to experiment a little bit. Please let us know what you try! I will definitely experiment with some nut free desserts in the future!

  5. The filling is lovely but I found the base unsatisfactory crumbly and didn’t hold together firmly. Overall I’d keep the filling but I am looking for a better base.

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