By Alissa Cohen Living on Live Food; page 483
Base of Torte:
2 cups raisins
2 cuts walnuts or pecans
1 cup dates, soaked and pitted
1/2 lemon, juiced
In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudge mixture and are not still grainy.)
Remove from processor and mold onto plate in a round circle, or put into small container. Press; will be about 1 1/2 inches thick.
In a food processor , combine dates and lemon juice until smooth and creamy.
Spread the posting on top of the torte.
Note: You can serve this a room temperature if you want it sticky, or refrigerate it for a few hours to give it a firmer texture that will be easier to slice.