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Holiday Cherry Torte
3 cups oat groats
18 pitted medjool dates
1 cup raw pecans
2 cups raw walnuts and almonds
1 cup dried cherries
Filtered water for soaking oats,
dates, nuts & cherries
¼ cup raw honey
¼
cup almond milk
¼ teaspoon
powdered stevia
1 teaspoon vanilla
1 teaspoon almond extract
Soak the oats in one container, the dates
and pecans in another container, and the walnuts, almonds and cherries in
another container with enough water to cover for 2 hours.
Drain. In a blender or food processor combine oats, honey, almond milk, stevia and vanilla and blend until creamy. Spoon 1/2 of the blender
contents onto a solid dehydrator sheet and the other half on another. Spread
to about 1/8 inch thick. Dehydrate until crispy, about 8 hours. Cut each crust
in half and set aside.
In a food processor or juicer, homogenize dates and
pecans and set aside.
Coarsely chop the walnuts, almonds and cherries and mix
together with the almond extract.
Place 1/2 half of 1 crust in the bottom of a glass
casserole dish, then spread on 1/4 of the date mixture, and sprinkle with a
layer of nut/cherry mixture. Continue the layering process until all
ingredients are used up. It makes 4 layers.
Serves
8-10
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