This is an excerpt from the summer issue of Positive Life. Subscribe | Stockists
Delicious Dairy-Free Strawberry Torte
Intro & Recipe by James Burke, Vegan Chef at Cornucopia.
While I am writing this, I have no idea of what the coming season holds. One fact I do know, is that even if the weather doesn’t live up to my hopes, the locally grown strawberries surely will. I can honestly say that I have tasted strawberries from all over the world and none have I experienced like the softly sweet and luxurious berries that are grown outdoors during the Irish summer season.
In the past, I preferred fresh strawberries rather than heated or cooked ones. Nowadays, I have changed my thinking and it is all because of the food dehydrator. These magic machines gently remove a large amount of the water content, but none of the flavour or nutrients. Using 300 grams of fresh berries will leave the following torte a little soggy, but I need that amount for the maximum flavour. That is where the idea for drying them came from. For those who don’t have access to a food dehydrator, I have also included instructions on how to dry them in a regular oven. Otherwise, you can use freeze-dried strawberries in this recipe and they are available in whole or powdered form.
Strawberries, white chocolate and vanilla are an obvious combination of course, but the twist here is that this dessert is completely dairy-free. Traditional white chocolate contains cocoa butter, dairy milk, and sweetener so we use cocoa butter, coconut cream and agave.
It’s like summer in the form of a torte!
Read the rest of the intro, recipe and notes in the summer 2016 issue of Positive Life. Subscribe | Stockists
