Rich Chocolate Torte

(from the upcoming “Wicked Healthy Cookbook”) no-cook, very chocolatey

Crust: 1.5 C pecans, 1 T dark sugar, 1/4 t fine salt, 1/2 cinnamon, 1/4 t cayenne (opt)

Pulse together in a blender until it resembles a graham cracker crust, and then press into a 9″ pie plate.

Filling: 1/2 C date paste (1/2 C dates blended with 1/2 C water to a honey-like consistency. I used my VitaMix), 3T coconut oil, 1/2 C Almond butter, 1 T tamari/soy sauce – yup!, 1 C cocoa powder, 1 t vanilla, 0.5-1 C water. Put all of the above in a high speed blender – again my VitaMix is awesome – and purée to very smooth. Add some more water if it’s a bit stiff. Add maple syrup or honey to taste. The original recipe called for 1/2 C of sweetener; I added less and still found it too sweet, so taste it first before you add the sweetener.

Pour the filling into the crust and either freeze or refrigerate depending on how cold you want your desert. I served it with clementine slices on top. A citrus bite is nice, or maybe raspberries or a little bit of sorbet. dust with cocoa powder, or put a chocolate covered coffee bean on it. Yow! Another way to do it is simply make the filling and pour it into martini glasses for a chocolate-mousse style dessert.