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5 from 3 votes

White Chocolate Peppermint Torte

Ingredients

  • For the crust:
  • 1 cup / 100g pecans
  • ¼ cup / 60ml coconut oil preferably flavour-neutral
  • 3 Tbsp. pure maple syrup
  • ¼ tsp. fine-grain sea salt
  • 1 ½ cups / 150g rolled oats divided, gluten-free if necessary
  • 2 Tbsp. cocoa powder
  • For the filling:
  • 1 ½ cups / 200g cashews soaked for at least 4 hours
  • ¾ cup / 175 ml creamed honey sub with maple syrup, but be warned the colour of the filling will be brown
  • ½ cup / 125 ml coconut oil
  • 75 g / 2.6 oz. white chocolate melted (dairy-free / vegan if desired)
  • 2 tsp. pure vanilla extract
  • ½ tsp. fine-grain sea salt
  • a few drops peppermint essential oil or extract to taste
  • pomegranate, mint, cacao nibs, shaved dark chocolate, for garnish, optional

Instructions

  • Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) spring form pan or pie dish with coconut oil.
  • In a food processor, blend ½ cup (50g) of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the pecans into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, oat flour and cacao powder, and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn’t, try adding a bit more maple syrup or processing a bit longer.
  • Crumble roughly half of the dough evenly over the base of the pan. Starting from the middle, press the mixture firmly and evenly into the bottom, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Taking a small section at a time, use the remaining crust to go up the sides, all around the form until complete. Poke a few fork holes into the bottom of the crust to let the steam escape.
  • Bake the crust, uncovered, for 10 to 15 minutes, until fragrant and slightly darker around the edges. Remove from the oven and set aside to cool.
  • Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, honey, oil, melted chocolate, vanilla, salt, and peppermint, then blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of plant-based milk (or a bit more) to help it along.
  • Pour the filling into the prepared crust, smoothing out the top evenly. Place the torte on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the torte sets.
  • Remove the torte from the freezer and let it sit on the counter for 10 minutes before slicing. It is meant to be served cold. Garnish with mint leaves, pomegranate seeds, cacao nibs, melted or shaved chocolate, if desired.
Sarah Britton