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Brazil Nut Papaya Torte




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original redipe by Ross Morben


List of Ingredients




Ingredients- -torte:

3 cups Brazil Nuts (soaked in water overnight)
3 cups Dates (soaked in water overnight
2 cups freshly grated Coconut meat
1 cup of Carob powder.
Fresh fruit--I used Papaya and Strawberries.

Ingredients- -Icing:

1 cup Cashews or Pecans (soaked in water overnight)
1 cup Dates (soaked in water overnight)
5 heaping tablespoons Carob powder


Recipe



Process the Brazil Nuts and Dates through Champion juicer (with blank installed), mix together adding the carob powder as you go.

Take half of the mix and add the shredded coconut.

This becomes the torte's "crust" which is spread inside a "Springform" cake pan (cover the bottom and sides with about a 3/8" layer).

Cover the bottom with a layer of sliced Papaya Take the
remaining half of the brazil nut/date/carob mix and layer it over the Papaya.

Layer Strawberries on top of this.

Process the Cashews or Pecans and dates through the Champion, mix together with the Carob powder to make the
icing.

Layer the icing on top of the strawberries.

Refrigerate or enjoy immediately

BL's Notes:
You could do this in reverse order using those individual molds. Be sure to use some kind of lubricant to keep the things from sticking to the mold though. chill and then dip quickly in hot water to de-mold.