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.
Carol wrote on July 5, 2014
Made this yesterday—the bowl scrapings were yummy! The finished product looks terrific! Taste-tested today and, wow, this is good!! However, my crust did not stay together; not sure why :-{
Susan, is there a version of this that is not frozen?
Wade wrote on July 4, 2014
I went to a cafe (raw vegan) today and had something very similar to this. I asked myself how was this created. Thank you Susan for the ‘inspiration, for this recipe! One question, is so much freezer time necessary?
Susan wrote on July 5, 2014
You want to freeze it until it is frozen through. A couple of hours will not do that. Cheers!
Eloise wrote on July 4, 2014
Aloha. Seriously wondrous-looking goodness, suggesting it to my Mum as my birthday cake 🙂 A little catch though: As a dweller of British land, we don’t use cups. Could you perhaps give me a rough estimate of the size in either grams or mls? Would be brill x
Margaret wrote on July 1, 2014
I brought this torte to a barbeque today where everyone but myself were standard meat-eaters. Everyone LOVED this torte and kept saying how amazing it was. Thank you so much Susan for your recipes. I’ve had more success with your recipes than I have with any other raw recipe book or blog. You seriously know what you’re doing. 🙂
Susan wrote on July 5, 2014
Thank you so much, Margaret!
Amanda Paa wrote on June 26, 2014
It’s ultra humid here today and there’s nothing more that I would rather have than a slice of this. And the photos – gah! So beautiful.
Nagareboshi wrote on June 22, 2014
Looks amazing! ^__^
Diane wrote on June 20, 2014
This recipe sounds absolutely amazing, but I cannot eat avocado. Can you suggest something to replace the avocado in this and many other recipes that call for that?
Thank you.
Lindsey georges wrote on January 19, 2015
I have heard edamame blended like guacamole might be a great substitute! ! I’m gonna try it because I am allergic to avocados too!!!
LuAnn wrote on June 20, 2014
Oh, Susan! What a beautiful torte. Your recipes are well worth waiting for. Definitely going to make this sooner than later. I can hardly wait!
melissa wrote on June 18, 2014
Oh my gosh I have to try this ASAP, it looks amazing! Are you using cacao nibs for the crust and/or filling? I do see where you specify powder for the ganache. Thanks in advance. My mouth is watering!
Susan wrote on June 20, 2014
No…powder. Cheers!