Raw Maca Horchata Torte with Hemp Protein (Gluten-Free, Dairy-Free, Soy-Free, Raw)

Make the crust: In a food processor, combine almonds, dates, shredded coconut, coconut oil, and sea salt. Blend until the mixture is crumbly but sticks together when pressed.

Form the base: Press the crust mixture evenly into the bottom of a tart or springform pan. Place it in the fridge to firm up while you make the filling.

Blend the filling: Drain and rinse the soaked cashews. Add them to a blender along with hemp protein, maca powder, almond milk, maple syrup, vanilla, cinnamon, salt, and melted coconut oil. Blend until silky smooth.

Assemble the torte: Pour the filling over the crust and spread evenly. Tap the pan gently to remove air bubbles.

Chill to set: Refrigerate for at least 4 hours or overnight, until firm.

Serve: Once set, slice and serve chilled.