Serve up a guilt-free raw berry and chocolate torte
Serve up a guilt-free raw berry and chocolate torte

Serve up a guilt-free raw berry and chocolate torte

While those hefty bowls of Christmas pudding and extra glasses of champagne were certainly worth it, January is the month for settling back in to routine, restocking the fridge with fresh produce from the farmers market and nourishing that new-year body with plant-based foods. Health coach, yoga teacher and wholefoods chef Lee Holmes is making this mission easier with her brand-new cookbook, Supercharged: Eat Clean, Green and Vegetarian. More than 100 vegetable dishes, drinks, snacks and desserts pack the pages of the tome, and you’ll also find a seasonal guide and plenty of nutritional information to keep you on that wellness path long after January has passed. If you just can’t shake those sweet cravings, you can rest easy with this guilt-free raw berry and chocolate torte.


1 1/2 cups raw walnuts
zest of one lemon
1/2 cup dried berries
60 ml  melted extra-virgin coconut oil
1 teaspoon stevia powder

1 cup raw, unsalted cashews
1/3 cup raw cacao powder
115 g cacao butter, grated and melted
2 tablespoons rice malt syrup, or 1 teaspoon stevia powder
2 tablespoons additive-free coconut milk
juice of one lemon
2 cups mixed berries, plus extra, for decorating (optional)


Place the cashews in a bowl, cover with filtered water and soak for two hours. Drain.

To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest.

Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and combine well.

Press the mixture into a 20 cm springform cake tin and chill in the freezer for 30 minutes.

To make the filling, place all the ingredients in the food processor and blend until smooth.

Remove the base from the freezer and spoon the filling over the top.

Chill for two hours in the fridge, or one hour in the freezer, until set. Scatter over the extra berries before serving.

This will keep in an airtight container for up to one week in the fridge, or two weeks in the freezer.

Recipes and images from Supercharged Food: Eat Clean, Green & Vegetarian by Lee Holmes. Published by Murdoch Books.

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