Linzer Torte

Named after Linz, Austria, the Linzer torte is a traditional Northern European pastry often enjoyed at Christmastime, however its fruity filling makes it seem appropriate for spring. Since this raw vegan Linzer Torte from Practically Raw Desserts by Amber Shea Crawley doesn’t require an oven to prepare, it’s perfect for enjoying in warm weather. The lattice-style top crust takes a little extra time and effort, but it sure looks impressive.



For the Fruity Chia Jam (fresh fruit version) filling:

  • 2 cups fresh or thawed frozen raspberries
  • Pinch of sea salt
  • Liquid stevia (or sweetener of choice) to taste (optional)
  • 2 tablespoons chia seeds

For the crusts:

  • 1 1/4 cups dry hazelnuts
  • 1 cup dry pecans
  • 1/8 teaspoon sea salt
  • 1 heaping cup pitted dates
  • 1/4 cup coconut flour
  • 2 to 6 tablespoons water



  1. To make the Fruity Chia Jam, place the raspberries and salt in a high-speed blender or mini food processor and blend until smooth. Taste for sweetness and add some stevia or other sweetener (if desired); pulse to combine.
  2. Scrape down the sides, add the chia seeds, and blend again until smooth.
  3. Transfer to a small bowl and let sit at room temperature for 2 to 4 hours, until it thickens up to your liking. Use immediately or transfer to a glass jar or container (leaving an inch or two of room at the top) and refrigerate until ready to use.
  4. To make the crusts, combine the hazelnuts, pecans, and salt in a food processor and pulse until the nuts are finely ground (be careful not to overprocess).
  5. Add the dates, about 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.
  6. Transfer all but 1 cup of the mixture to a 9-inch tart pan with removable bottom. Press the mixture thinly, firmly, and evenly onto the bottom of the pan. Place the pan in the refrigerator.
  7. To the remaining 1 cup crust mixture in the food processor, add the coconut flour and pulse to combine.
  8. Turn on the machine and stream in the water, 1 tablespoon at a time, processing until the mixture starts to ball up (use only as much water as you need to get it sticky and homogenous).
  9. Transfer the dough onto a large square of waxed paper (or a silicone mat or Teflex sheet) on a countertop or cutting board and press it firmly into a rough 9-inch round. You can place another sheet of waxed paper on top and use a rolling pin to flatten it out if you want. Carefully transfer the flattened dough (still on the waxed paper) to the freezer for at least 1 hour.
  10. To assemble the torte, remove the pan with the bottom crust from the fridge and spread the thickened Fruity Chia Jam thinly and evenly on top, going almost all the way to the edges.
  11. Remove the rolled-out top crust from the freezer and slice into thin strips. Carefully arrange and/or braid the strips on top of the jam in a cross-hatch or lattice style.
  12. Refrigerate for at least 1 hour, or until ready to serve. Snugly wrap leftover torte in plastic wrap and store in the refrigerator for up to 3 days.



From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.