Chilled Chocolate-Espresso Torte With Toasted Hazelnut Crust Recipe

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  • Dairy-free

serves:

8 - 14

Prep:

6 hr 30 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%


The Oh She Glows Cookbook by Angela Liddon (£13.89; Avery Publishing)

Ingredients

  • For the chocolate filling:
  • 375ml cashews, soaked
  • 150ml agave nectar, or 175 ml pure maple syrup
  • 125ml coconut oil
  • 75ml cocoa powder
  • 75ml dark chocolate chips, melted
  • 2 tsp pure vanilla extract
  • 1
  • 2
  • tsp fine-grain sea salt
  • 1
  • 2
  • tsp espresso powder
  • handful of shaved chocolate
  • handful of coconut flakes
  • For the toasted hazelnut crust:
  • 175ml hazelnuts
  • 60ml coconut oil
  • 3 tbsp maple syrup
  • 1
  • 4
  • tsp fine-grain sea salt
  • 250ml gluten-free rolled oats

Method

  • Preheat the oven to 180C, 350°F, gas 4. Lightly grease a 9-inch (23cm) pie dish with coconut oil.

  • In a food processor, process the hazelnuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped but still have some texture to them. The dough should stick together slightly when pressed between your fingers, but it shouldn’t be super sticky either. If it’s too dry, try adding 1 teaspoon water or processing a bit longer.

  • With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.

  • Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.

  • To make the filling drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, agave, oil, cocoa powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon of almond milk to help it along.

  • Pour the filling into the prepared crust, scooping every last bit out of the blender. Smooth out the top evenly. Garnish with shaved chocolate and coconut flakes.

  • Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.

  • Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. Serve with finely chopped hazelnuts. 

Top Tip

Be sure to soak the cashews overnight, or for at least three to four hours, so they’re ready when you need them. Wrap leftover slices individually in foil and store them in an airtight container in the freezer for 1 to 1 ½ weeks.

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