Gluten-Free Chilled Chocolate & Hazelnut Torte

I’m not the only one still holding on to summer, am I? I am trying to squeeeeeze just a FEW MORE days, then a few days more, then a few days more. Why does summer have to end? Can’t it be summer forever? It’s not like the other seasons are any better. Just say bye bye those, and keep summer forever and ever and ever.

Maybe I need to move to California. Or Florida. Or anywhere other than Canada where it ‘s cold for about 8 months of the year. So lame.

ANYWAY. Let me introduce you to my SUMMER (ahem) chilled torte. Look at that crust! Look at that chocolate! Chilled. to. Perfection. But then we have to make it pretty of course. Because it would be wrong to eat ugly food.

A drizzle of sweet cashew cream, some shaved chocolate and a bunch of chopped hazelnuts on top. Done and done.

Sigh. I love pretty food.

This torte is gluten-free, and you can even make it raw if you don’t bake the crust and use agave instead of maple syrup.

You MUST serve this cold, otherwise it takes weird and not right and PLEASE don’t do it. Once you take it out of the freezer, pop it out of the pie plate and let it sit at room temperature for at least 15 minutes before slicing and eating. That’s it. 15 minutes. You can do it!

Confession: Sometimes when I am crazy hungry and need chocolate, like YESTERDAY, I will only wait 10 minutes. Don’t tell. Do as I say, not as I do, friends.

Now LET’S EAT!

Gluten-Free Chilled Chocolate & Hazelnut Torte

 

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Prep time

4 hours 40 mins

Total time

4 hours 40 mins

 

Author: Vegan Insanity

Recipe type: Dessert

Serves: 8

Ingredients

Crust

• 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

Instructions

Crust

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.

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