Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust

 

I’ve been anticipating telling you about this downright amazing cookbook that I’ve been cooking from non-stop the past few weeks.  A cookbook with a ton of gorgeous pictures and recipes that always turn out perfect can come from none other than Angela over at Oh She Glows! Angela’s blog was one of the first I began referring to from recipes when I made the transition to eating vegan. My dad was actually the first one to discover her blog, and shortly after I was hooked!  It seemed like very single recipe we tried from her blog turned out a delicious and satisfying meal that automatically went onto the ‘to make again’ list.  Angela is such a huge source of inspiration and knowledge, from her recipes to her personal stories shared on her blog, I feel like we can totally drink margaritas together and it would be all good and totally not awkward.  When Angela asked if I would like to take an advance peek at her highly anticipated cookbook, of course I jumped at the chance.  

Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust

 

One of the things I love the most about Angela’s recipes in her book is that they all use common, easy to find ingredients and transform them into perfect meals and desserts. This perfectly creamy and chocolaty espresso torte is no exception.  Since receiving Angela’s cookbook I’ve already made almost every smoothie recipe, roasted chickpeas, and a number of the main meal/salad recipes, so needless to say, I’m a fan!

Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust

 

Angela kindly sent me a copy of her cookbook to review, but if you would like to win a copy, leave a comment below telling me your favorite frozen dessert. Entries close at midnight on Thursday, March 13th.

{This giveaway is now closed, congrats to the winner, Tara! Thank you for all of your entries : )}

Congrats Angela, you hit it out of the park with this one! : )

Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust
 
Ingredients
  • For the hazelnut crust:
  • ¾ cup raw hazelnuts
  • ¼ cup coconut oil
  • 3 tablespoons maple syrup
  • ¼ teaspoon fine grain sea salt
  • ½ cup oat flour
  • 1 cup rolled oats
  • For the chocolate filling:
  • 1½ cups cashews, soaked
  • ⅔ agave nectar or ¾ cup pure maple syrup
  • ½ cup coconut oil
  • ⅓ cup cocoa powder
  • ⅓ cup dark chocolate chips, melted
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon espresso powder
  • Coconut flakes for topping (optional)
Instructions
  1. To make the crust: Preheat oven to 350 F. Lightly grease a 9 inch pie dish and set aside.
  2. In a food processor, process the hazelnuts into a fine crumb, the texture of sand. Add the oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped but still have some texture. The dough should stick together slightly when pressed between your fingers. Press the dough into the pie pan, covering the bottom of the pan and about an inch up the sides. Poke a few holes in the crust before baking.
  3. Bake the crust for 10-13 minutes, until golden. Remove from oven and set aside to cool.
  4. To make the filling: Drain and rinse the cashews. In a food processor or blender, combine the cashews, agave, oil, cocoa powder, melted chocolate, vanilla, salt and espresso powder and blend on high until the filling is completely smooth. I blended mine for a few minutes before it be came smooth, so keep scraping down the bowl and blending, if necessary. Add a teaspoon or so of almond milk to keep mixture going, if necessary.
  5. Pour the filling into the prepared crust, smooth out the top and sprinkle with coconut flakes or shredded coconut, if desired. Freeze the torte for at least 4 hours, but overnight would be best.
  6. Before serving, allow torte to sit at room temperature before cutting. Store in an air tight container in the freezer for up to a week and a half.

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