Chocolate & Poached Pear Torte

Poached Pears:
2-3 pears, ripe and peeled
Juice of 1/2 a lemon (15g)
1 cinnamon stick
125g coconut sugar
500ml water
Torte Crust:
75g oats
30g almonds
30g cashews
25g coconut sugar
1 tsp maca powder(3g)
Pinch of salt
Chocolate Ganache
200ml dairy free milk (soyais my recommendation for this recipe)
200g 70% dark chocolate, broken up into small chunks
60g coconut sugar
1 tsp vanilla extract

For this recipe you will need a 20cm round dishwith a removable base. Alternatively you could use small individual dishes with removable bases.
First get your pears poaching. Heat the water, lemon juice, sugar and cinnamon in a saucepan over a medium heat and stir until all of the sugar has dissolved and the liquid is lightly simmering (approx 3-5 minutes). Add the peeled pears and simmer for 30 minutes, turning the pears occasionally. Try to resist eating them from the pan, they will smell delicious.
Next on to the torte crust. Blitz all of the crust ingredients in a processor, except for the coconut oil. Add the coconut oil, blitz again and check that the mixture comes together slightly in your hands.
Add the torte crust mixture to your dish and press it down firmly to form the base. Place in the refrigerator whilst you make your ganache.
To make your ganache heat the soya milk, vanilla and sugar in a saucepan and stir until the sugar has dissolved (approx 3-5 minutes). Remove the saucepan from the heat and place on a heat-resistant plate.
Add your chocolate chunks to the milk and stir until all of the chocolate has melted and combined with the milk. This will take 1-2 minutes and the finished mixture should look smooth and glossy.
Once your chocolate is fully combined with the milk, pour the mixture on top of your torte crust and put in the fridge to set for at least 4 hours. At this point you may like to lick the remainder of the chocolate mix from the spoon… for quality control purposes obviously…
Once your pears have finished poaching, place them in the fridge to cool and harden up (making them easier to slice) for at least 4 hours.
When at least 4 hours has passed, slice your pears, top your torte and serve! If you have any trouble getting your torte out of your tin, just soak a cloth in some hot water, ring it out and then hold it against the side of the pan for a few seconds. Repeat this around all of the pan and this should soften the edges enough to remove the torte without any difficulty.

WARNING: Consuming this product can expose you to chemicals, including lead or acrylamide, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

Note: Some products sold on this site are packaged in bottles that contain bisphenol A (BPA). For those products, the following warning applies:

WARNING: Many items containing foods and beverages sold here have epoxy linings used to avoid microbial contamination and extend shelf life. Lids on jars and caps on bottles may also have epoxy linings. Some of these linings can leach small amounts of bisphenol A (BPA) into the food or beverage. BPA is known to the State of California to cause harm to the female reproductive system. For more information, go to https://oehha.ca.gov/proposition-65

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Chocolate & Poached Pear Torte

Chocolate & Poached Pear Torte

This little slice of heaven features a crunchy almond and oat biscuit base, a silky chocolate filing and is topped with cinnamon-spiced poached pears.

Ingredients

Poached Pears:

Torte Crust:

Chocolate Ganache

Method

Jiva Organics

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