Gluten-Free Chilled Chocolate & Hazelnut Torte
Prep time
Total time
Recipe type: Dessert
Serves: 8
  • ¾ cup hazelnuts
  • ¼ cup coconut oil
  • 2 tbsp maple syrup
  • ¼ tsp salt
  • ½ cup oat flour
  • 1 cup gluten-free oats
Chocolate Filling
  • 1½ cups cashews, soaked for at least 2 hours
  • ½ cup maple syrup
  • ½ cup coconut oil
  • ⅓ cup cocoa powder
  • ⅓ cup dairy-free chocolate chips, melted
  • 2 tsp vanilla
  • 2 tbsp almond milk
  • ½ tsp salt
Sweet Cashew Drizzle & Toppings
  • 1½ cups cashews, soaked for at least 2 hours
  • ⅔ cups water
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 3 tbsp lemon juice
  • Shaved dark chocolate, for garnish
  • ¼ cup chopped hazelnuts, for garnish
  1. Preheat the oven to 350F. Grease a pie pan with coconut oil or non-stick spray.
  2. In a food processor, process the hazelnuts until it resembles crumbs & sand. Add in the coconut oil, maple syrup, salt, and oat flour. Process until the dough starts to come off the sides of the food processor, then add in the oats and process just until combined.
  3. Crumble the dough over your pie dish, and then firmly press it down, making sure to completely cover the bottom of the dish, and about halfway up the sides.
  4. Poke some holes in the bottom of the crust and place the dish in the oven. Cook for about 12 minutes, or until lightly golden. Set aside to cool for at least 20 minutes.
Chocolate Filling
  1. In a high-powdered blender, add the cashews, maple syrup, coconut oil, cocoa powder, melted chocolate, vanilla, almond milk and salt. Blend until smooth.
  2. Pour the mixture over the cooled crust, smoothing it out with a spatula.
  3. Freeze for at least 4 hours.
Sweet Cashew Drizzle & Toppings
  1. Add all ingredients, except shaved chocolate and chopped hazelnuts, to a high-powdered blender and blend until smooth.
  2. Drizzle this on the chilled torte. Sprinkle some shaved chocolate and chopped hazelnuts.
  3. Freeze for another 30 minutes. Remove from freezer and allow to thaw for 15 minutes before removing from the pie plate, cutting and serving.
Recipe by Vegan Recipes from Cassie Howard at