- For the hazelnut crust:
- 3/4 cup raw hazelnuts
- 1/4 cup coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon fine grain sea salt
- 1/2 cup oat flour
- 1 cup rolled oats
- For the chocolate filling:
- 1 1/2 cups cashews (soaked)
- 2/3 agave nectar or 3/4 cup pure maple syrup
- 1/2 cup coconut oil
- 1/3 cup cocoa powder
- 1/3 cup dark chocolate chips (melted)
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon espresso powder
- Coconut flakes for topping (optional)
- To make the crust: Preheat oven to 350 F. Lightly grease a 9 inch pie dish and set aside.
- 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.
- Bake the crust for 10-13 minutes, until golden. Remove from oven and set aside to cool.
- 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.
- 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.
- 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.