No bake torte – my 100th post

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It is amazing how time flies! I started this blog just for fun but soon was hooked by it. This is my 100th post and cannot substantiate how much I have learned or how some readers have become close friends. It was incredible! Thank you everyone for all the love, encouragement and suggestions. Hugs and kisses!

I enjoyed getting in touch with so many like minded people out there! This is a real milestone and I thank everyone for reading, commenting and keeping me motivated.  I have taken it slowly and experimented exclusively for the kick of it. There were times when I sat scratching my head not able to decide on a good recipe, feeling lazy, uninspired and eventually jumping up with sparks of enthusiasm discovering something that worked out differently. It was an awesome journey and I have enjoyed every minute of it.

To celebrate this occasion and to say a huge “THANK YOU”, here is my easy unbaked torte that is addictive and approved by family and friends.

There is no one source for this recipe…it was a mixture of what I read, saw and tasted…all put together.  The cookie layer is not just a single type of cookie but odd cookies those are not eaten and less sweet rejects, combined together. (Do a pantry hunt for some mismatched cookies at the bottom of your cookie jars.) It was a free flowing thought and I even made the last layer after a day as it did not look good with the white chocolate layer alone. I would say there is no strict measurements too, but can use this as a guide. Increase or decrease ingredients and add more dry fruits and nuts. How interesting!

Tasty double chocolate torte!

Ingredients

• 3 cups crushed cookies
• 2 cups dates chopped
• few dry figs chopped
• 1½ cup almond chopped
• ¼ cup maple syrup
• 2½ tbsp cocoa powder
• 1 cup frozen blue berries
• 2 cups chopped white chocolate chunks
• 2 cups chopped milk chocolate chunks/semi-sweet chocolate

1. Crush cookies in a ziplock/plastic bag using a rolling pin.
2. Throw it in a blender with chopped dates, figs, almonds and maple syrup.
3. Add cocoa powder and pulse in a blender to mix well. (It has to be sticky to roll into a ball.)
4. Take a removable bottom baking pan/ spring form cake pan (7 X 2 inches).
5. Cover the bottom with parchment paper for easy removal.
6. Spread the mixture on the parchment paper and level the top.
7. Keep this in a fridge until the chocolate is ready.
8. Melt white chocolate chunks in a double boiler (see notes).
9. Sprinkle frozen blue berries on the cold cookie layer and pour the white chocolate. (It hardens immediately after hitting the frozen berries so no leveling required.)
10. Put it back in your fridge and allow it to firm.
11. Melt chunks of chocolate using the double boiler method.
12. Pour this over the white chocolate layer quickly before it hardens in the bowl.
13. Firm it by cooling in the fridge.
14. Remove the bottom of the baking pan and peel off parchment paper.
15. Cut them into any fancy size pieces and enjoy.

Notes:

• Double boiler – Place a container with water and boil the water, reduce heat and simmer. Place a bowl that fits on top without touching the water. Add chocolate into the top bowl and let it melt by the steam from the water below.
• I found a ceramic bowl and silicon spatula make it easier to pour.

This is a high calorie treat…so indulge with caution! When you are celebrating something, you can go unchecked and wild!

I dedicate this torte to all my readers who made this blog a sweet venture! Love you all!!!