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.
Gabriela wrote on August 9, 2014
Hello Susan!, im writting from Perú, love your page, i want to try this recipe now! 🙂 i just have one question, if i dont have agave syrup, what else can i use? Regards!
Susan wrote on August 21, 2014
Hi, Gabriela, You can use any liquid sweetener that matches your nutritional needs. Cheers!
Anna wrote on August 7, 2014
Absolutely amazing !!!
E wrote on July 24, 2014
My cake is in the freezer now and it’s so hard not to take a piece of it. The three layers tasted so good and the recipe was really easy to follow. I used ground hazelnuts instead of hazelnut butter and I think it will work. Thank you so much for the recipe!
Susan wrote on July 28, 2014
You are welcome, E!
Natural Folks.co.nz wrote on July 21, 2014
Good luck with your move Susan. You are a constant inspiration to us folks here in New Zealand, where it is hard to find raw vegan food (except in my house!)
Susan wrote on July 28, 2014
Thank you! NZ is a place that is high on my list to visit. Would love to come teach there! Cheers!
Angela MacLean wrote on July 21, 2014
I’ve always been nervous of making these types of raw dessert, not sure why I just worry it’s going to be too complicated but you explained it wonderfully and I am now the proud owner of one espresso hazelnut torte, YUM.
Your blog is so helpful, thank you for making it easier to be raw.
Susan wrote on July 28, 2014
Hi, Angela! So glad you liked it! Cheers!
Dorothy Salvatori wrote on July 13, 2014
Love the recipe and the photography!
Anna wrote on July 13, 2014
This recipe sounds absolutely amazing, I must try it ASAP.
Charles wrote on July 10, 2014
Are the nuts soaked for this recipe?
ashley wrote on July 7, 2014
Thank you so much for the recipe it was amazing! I couldn’t find cheap espresso coffee, so i didn’t put any in and it turned out great anyway. The same day I made it, i found some cheap espresso coffee (no instant to be found though). Can’t wait to try it with the espresso next time! 🙂