Chocolate Espresso Hazelnut Frozen Torte
Did I really say that? Chocolate espresso hazelnut frozen torte? Yes, I did. And you are going to love this one. It is pretty easy to put together if you make the hazelnut butter in advance. And since there are avocados in the filling in stead of coconut oil and cashews, you are going to get a little lighter tort that has a healthier nutrition profile.
Don’t get me wrong, this is a dessert and should be treated as such. It does contain fat. But at least you can gain some comfort that you are not eating empty calories. Cacao is full of fiber, magnesium and antioxidants. Avocados are full of healthy fat, fiber, vitamins and minerals and they have protein! A little goes a long way with this torte so keep those slices small if you are worried about your waistline.
Enjoy this chocolate torte. It’s a tasty one!
Espresso Powder
I am using some espresso powder in this recipe. It is optional. If you are a purist, you can eliminate it, But it adds a beautiful depth of flavor to the tort. So depending on your preferences, you make the call. I love healthy recipes but I also love what a little bit of flavor can do to a recipe.
Triple Chocolate Espresso Hazelnut Frozen Torte
Serves 8-10
Crust
- 1/2 cup almonds
- 1/2 cup cacao powder
- 4 dates, soaked until soft
- Place all ingredients in food processor. Pulse until coarsely chopped.
- Press into 7-inch spring form pan. Set aside. (I love this one: 7″ Spring Form Pan )
Filling
- 2 avocados
- 1/2 cup hazelnut butter (You will find a great tutorial here: Making Nut Butters)
- 1 cup hazelnut milk (you can use almond milk)
- 1/2 cup cacao powder
- 1/2 cup raw, organic agave syrup or liquid sweetener of choice
- 1 tablespoon instant espresso powder* (This is what you are looking for: Instant Espresso)
- 1 teaspoon vanilla
- 1/4 teaspoon himalayan sea salt (I use freshly ground)
- Place all ingredients in food processor or high-speed blender. Blend until smooth. Pour over crust and freeze until set.
Ganache
- 1/2 cup organic raw agave syrup or liquid sweetener of choice
- 1/2 cup cacao powder
- 1/4 cup coconut oil, melted
- 3/4 cup hazelnuts, chopped
- 2 teaspoons espresso powder*
- Whisk together agave, cacao, and coconut oil.
- Stir in 1/2 cup hazelnuts and pour over partially frozen cake and top with remaining hazelnuts.
- Freeze until set.
- Remove and let stand for 10 minutes before serving.
*The espresso powder is there for flavor only. It can be easily omitted without affecting anything but the flavor.
Cally wrote on June 17, 2014
I shouldn’t have looked at something so delicious after midnight! Mouth watering already. I was thinking cinnamon might be a nice substitute for those who don’t want to use espresso.
Mary wrote on June 17, 2014
Looks Amazing once again. Question though….You call for an 8 inch pan but the link is for either a 9 inch or 7 inch??? Can you please clarify? I would hate to mess up such a beautiful creation. Thank You.
Susan wrote on June 17, 2014
Good question, Mary! I measured mine and it is 7.5 inches. Go figure. I have relinked to a 7-inch. You can use a 9-inch but the torte and crust will be much thiner. So I would recommend the 7-inch. Cheers!
Barbara Weith wrote on June 16, 2014
Thank you Susan, once again, for another amazing (RawMazing) dessert. Love your attention to
detail, ingredients and the photos, of course! You are an artist!
Can’t wait to try it!
Eileen wrote on June 16, 2014
WOW! Such a stunning dessert! I bet this would be the perfect end to a fancy dinner party. 🙂 Love it!
Shannon Murray wrote on June 16, 2014
Absolutely stunning, Susan! I love the care you put into each recipe especially wanting to make a dessert more on the health-conscious side of things and reminding us to eat smaller amounts (not the whole thing in one sitting)! LOL! Truly awesome! Thank you Susan!!
Lois wrote on June 16, 2014
That is too funny, your first line…”Did I really say that?” because that is exactly what I was thinking. It looks so delicious. I love how you experiment with such a variety of ingredients. Thank you so much for sharing. Lois
Renee wrote on June 16, 2014
Hi! Recipe sounds great, just wondering how to make the hazelnut butter? Or is it the same as making peanut butter in a food processor?
Thanks!
Susan wrote on June 16, 2014
Great question, Renee! I meant to put a link to making nut butters in the post. Will do it immediately! Cheers!
Laura wrote on June 16, 2014
Fantastic ! You are truly amazing, thank you.