Yes, more chocolate. “Oops”. I’ll explain.
I recently received an email from the lovely Angela Liddon of Oh She Glows genius, asking me if I’d like to take a look at her just-released cookbook. It was not surprising to discover a world of truly spectacular and inspiring vegan recipes, just like on her blog, so when she asked me if I would like to post a recipe from the book here on My New Roots, of course I jumped at the chance. Although there were countless delicious-looking dishes to choose from, one dessert really stood out to me: the Chocolate Torte with Toasted Hazelnut Crust. Guh. Hold me back. I am a tired mummy with a very apparent chocolate predilection, so please find it in your heart to forgive me, please? I know, that was a hard one.
Angela’s creativity and culinary prowess really comes through in this dessert. Instead of dairy products, the luxuriously smooth and rich chocolate torte uses cashews to mimic cream, and geniusly doubles as freezer fudge if you are “not in the mood” to make crust, as she puts it. It is incredibly chocolaty and decadent, using only maple syrup as a sweetener. And although I have never been a coffee drinker, I do appreciate the taste of coffee, and the flavour of it in this dessert is actually very subtle, functioning more as an enhancer of the chocolate. I’m all for that. If you do not want to use espresso, it’s fine to leave it out. Just a plain chocolate version of this would be divine.
This dessert is fantastic. Like, seriously. If you make it for a group of people, you will have friends for life, and if you make it for yourself you will be enjoying slivers of silky smooth chocolate bliss for a days on end. Because you store the torte in the freezer and take it out just before serving, you can keep it for a very long time, providing you can exercise some serious restraint. I was able to ration this thing out over a couple weeks (see friends, I do have some self-control).
If you don’t have a high-speed blender, this recipe will still work and be delicious, but the filling will not be as smooth as if you use something like a Vitamix or Blendtec.
Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust
Makes 1 (9-inch / 23-cm) torte; serves 8–14
For the crust:
¾ cup / 100g hazelnuts
¼ cup / 60ml coconut oil
3 Tbsp. maple syrup
¼ tsp. fine-grain sea salt
1 ½ cups / 150g rolled oats, divided, gluten-free if necessary
For the filling:
1 ½ cups / 200g cashews, soaked for at least 4 hours
¾ cup / 175 ml pure maple syrup
½ cup / 125 ml coconut oil
1/3 cup / 30g cocoa powder (I used raw cacao powder)
1/3 cup / 75 ml dark chocolate chips, melted (I used chopped dark chocolate)
2 tsp. pure vanilla extract (I used seeds of ½ vanilla bean)
½ tsp. fine-grain sea salt
½ tsp. espresso powder (optional)
shaved dark chocolate, for garnish (optional)
coconut flakes, for garnish (optional)
Directions:
1. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
2. In a food processor, blend ½ cup of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the hazelnuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn’t, try adding a bit more maple syrup or processing a bit longer.
3. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.
4. Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.
5. Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, cocoa powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of almond milk (or a bit more) to help it along.
6. Pour the filling into the prepared crust, smoothing out the top evenly. Garnish with shaved chocolate and/or coconut flakes, if desired.
7. Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
8. Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. Serve with Sarah’s Simple Cashew Cream (recipe below) and finely chopped chocolate, if desired, but it’s fantastic all on its own, too. Wrap leftover slices individually in foil and store them in an airtight container in the freezer for 1 to 1½ weeks.
Tip: Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the chocolate filling. Pour the filling into an 8-inch (20-cm) square pan lined with plastic wrap; top with ½ cup / 65g toasted hazelnuts or walnuts, and freeze until solid (about 2 hours). Slice into squares and enjoy straight from the freezer.
Sarah’s Simple Cashew Cream
Ingredients:
½ cup cashews, soaked for at least 4 hours
3 Tbsp. maple syrup
4 Tbsp. water
a couple pinches sea salt
Directions:
1. Soak cashews. Drain and rinse.
2. Place all ingredients in a high-speed blender (like a Vitamix) and blend on high until completely smooth. Salt and/or sweeten to taste. Store in the fridge.
Huge thanks to Angela for blessing us with not only this incredible recipe, but an entire book filled with vegan delights that will inspire anyone who picks up a copy. Her warmth, wisdom and kitchen creativity shines through on every page, showing us all that healthy food can be astoundingly delicious!
Get your copy of the Oh She Glows cookbook here.
I made this torte last weekend for a small dinner party, and it was an absolute hit—the hazelnut crust added such a lovely texture against the smooth chocolate filling. I did substitute coconut cream for the silken tofu due to a dietary restriction, and it still set beautifully. Thanks for sharing such a reliable recipe!
I made this torte for a dinner party last weekend and it was an absolute hit—the toasted hazelnut crust adds such a lovely texture. The espresso flavor was perfectly balanced, not too overpowering. Has anyone tried swapping the hazelnuts for almonds? I’m curious how that would work.
I does work with almonds.
This torte looks incredible! I love how the hazelnut crust adds a nutty crunch to balance the rich chocolate and espresso. I’ve been experimenting with more plant-based desserts lately, so I’m curious—could I swap the coconut oil for another fat without changing the texture too much?
This looks absolutely divine! I love how the toasted hazelnut crust adds that extra layer of texture—I might try swapping in almonds next time since that’s what I have on hand. Do you think the torte sets well without the espresso, or would it be too sweet?
Read the recipe. The espresso powder is optional, but it does enhance the chocolate flavor.
This torte looks absolutely divine—I love the combination of chocolate and espresso with that crunchy hazelnut crust. I’ve been experimenting with more plant-based desserts lately, and this seems like a great option for a dinner party. Do you think the crust would hold up well if I made it a day ahead?
You keep it in the freezer until just before serving, so you can make it days, even weeks, before. I cut and freeze leftovers and they are good for months. Lol! Only for that long if lost in the freezer. This is what all of my family request for their birthday cake.
This looks incredible! I’ve been experimenting with vegan desserts lately, and the combination of espresso and hazelnut sounds like a perfect match. Do you think it would work with a different nut crust, like almonds, if hazelnuts aren’t available?
Yes!
I made this torte for a dinner party last weekend and it was a huge hit—the hazelnut crust really balances the richness of the chocolate. I did substitute coconut cream for the dairy, and it turned out perfectly creamy. Do you think it would work with a different nut base, like almonds?
I made this torte for a dinner party last weekend and it was an absolute hit—the hazelnut crust paired perfectly with the rich chocolate and espresso. I did have to substitute coconut oil for the coconut butter since I couldn’t find any, but it still turned out creamy and decadent. Has anyone tried adding a pinch of sea salt on top?
I made this torte last weekend for a dinner party, and it was an absolute hit—the hazelnut crust really balances the richness of the chocolate. I did substitute coconut cream for the cashew cream since I had it on hand, and it turned out silky smooth. Have you tried any other variations of the filling?
I made this torte last weekend for a dinner party, and the combination of the rich chocolate and the nutty crust was a huge hit. I was a bit short on hazelnuts, so I subbed in some almonds—still turned out great! Have you tried this with any other nut variations?
I made this torte for a dinner party last weekend and it was a huge hit—the hazelnut crust adds such a lovely texture. One question: did you find the espresso flavor comes through strongly enough, or would you recommend adding an extra shot for a bolder coffee taste?
I made this torte for a dinner party last weekend, and the toasted hazelnut crust really elevates the whole dessert—it’s such a great texture contrast with the creamy filling. I did find the espresso flavor a bit subtle, so I might add an extra shot next time. Did you use regular or decaf espresso in your version?
I made this torte for a dinner party last weekend and it was an absolute hit—the hazelnut crust really adds such a lovely texture and depth. Did you find the espresso flavor came through strongly enough, or would you suggest adding an extra shot?
I made this torte for a dinner party last weekend and it was a huge hit—the hazelnut crust really adds such a nice depth of flavor. I did swap out the coconut oil for a bit of melted butter in the filling, and it still set perfectly. Have you tried any other nut crusts with this recipe?
I made this torte for a dinner party last weekend and it was a huge hit—the hazelnut crust adds such a lovely texture. I was wondering if you think the filling would work with a dairy-free chocolate alternative for those who are strictly vegan? Thanks for sharing this beautiful recipe!
This looks incredible. I love the combination of espresso and hazelnut, and the fact that it’s a chilled dessert makes it perfect for summer entertaining. I’m definitely saving this recipe to try for my next dinner party.
This looks incredible. I love the idea of using toasted hazelnuts in the crust – it must add such a wonderful depth of flavor that pairs perfectly with the espresso. I can’t wait to try this for my next dinner party dessert.
This looks incredible. I love the combination of toasted hazelnuts and dark chocolate, and using dates as a sweetener for the crust is such a smart, wholesome choice. I can’t wait to try this for my next dinner party dessert.
This looks incredible. I love the idea of using toasted hazelnuts in the crust – it must add such a wonderful depth of flavor that pairs perfectly with the espresso. I can’t wait to try this recipe for my next dinner party.
I made this torte last weekend for a dinner party and it was a huge hit! The hazelnut crust added such a nice crunch against the smooth chocolate filling. Did you find the espresso flavor came through strongly enough, or would you recommend adding an extra shot?
This looks incredible. I’ve been looking for a dairy-free dessert to bring to a dinner party, and the toasted hazelnut crust sounds like the perfect complement to the rich chocolate. I appreciate how you highlighted the texture contrast in the recipe notes.
This looks incredible. I’ve been looking for a show-stopping dessert that’s a bit more wholesome, and the toasted hazelnut crust sounds like the perfect complement to the rich chocolate and espresso. I can’t wait to try this recipe for my next dinner party.
This looks incredible. I’ve been looking for a special dessert to make for a dinner party next weekend, and this torte seems like the perfect showstopper. I love the combination of espresso and hazelnut—it’s such a classic, sophisticated flavor pairing.
This looks incredible. I’ve been looking for a special dessert to make for a dinner party next weekend, and this torte seems like the perfect showstopper. I love the combination of espresso and hazelnut—it’s such a classic, sophisticated flavor pairing.
This looks absolutely incredible. I’ve been looking for a special dessert to make for an upcoming dinner party, and this torte seems like the perfect showstopper. I love the combination of espresso and hazelnut—it’s such a classic, sophisticated flavor pairing.
This looks incredible. I love the combination of espresso and hazelnut, and using dates in the crust is such a smart, wholesome choice. I can’t wait to try this for my next dinner party dessert.
This looks absolutely incredible. I love the combination of espresso and hazelnut, and using dates in the crust is such a clever, wholesome touch. I can’t wait to try this for my next dinner party dessert.
This looks incredible. I love the idea of a chilled dessert that doesn’t require baking, especially for summer. The toasted hazelnut crust sounds like the perfect textural contrast to the creamy filling.
This looks incredible. I’ve been looking for a special dessert to make for a dinner party next weekend, and this torte seems like the perfect showstopper. I love the combination of espresso and hazelnut.
This looks incredible. I love the combination of espresso and hazelnut, and using dates in the crust is such a smart, wholesome choice. I can’t wait to try this for my next dinner party dessert.
This looks absolutely incredible. I love the idea of using toasted hazelnuts in the crust – it must add such a wonderful depth of flavor that pairs perfectly with the espresso. I can’t wait to try this recipe for my next dinner party.
This looks incredible. I love the idea of using toasted hazelnuts in the crust – it must add such a wonderful depth of flavor that pairs perfectly with the espresso. I can’t wait to try this recipe for my next dinner party.
This looks incredible. I love the idea of using toasted hazelnuts in the crust – it must add such a wonderful depth of flavor that pairs perfectly with the espresso. I can’t wait to try this recipe for my next dinner party.
This looks incredible. I’ve been looking for a show-stopping dessert that isn’t overly sweet, and the combination of espresso and toasted hazelnuts sounds perfect. I can’t wait to try the crust with my gluten-free oat flour.
This looks absolutely incredible. I love the idea of using toasted hazelnuts in the crust—it must add such a wonderful depth of flavor that pairs perfectly with the espresso. I can’t wait to try this recipe for my next dinner party.
This looks absolutely incredible. I love how the toasted hazelnut crust complements the richness of the chocolate and espresso. I can’t wait to try this recipe for my next dinner party.
This looks incredible. I love the combination of espresso and hazelnut, and using dates in the crust is such a smart, wholesome choice. I can’t wait to try this for my next dinner party dessert.
This looks incredible. I love the idea of using toasted hazelnuts for the crust – it must add such a wonderful depth of flavor that pairs perfectly with the espresso. I can’t wait to try this recipe for my next dinner party.
This looks incredible. I love the combination of toasted hazelnuts and dark chocolate, and using dates as a sweetener for the crust is such a clever, wholesome idea. I can’t wait to try this for my next dinner party dessert.
This looks incredible. I love the idea of a chilled dessert that doesn’t require baking, especially for summer. The toasted hazelnut crust sounds like the perfect textural contrast to the creamy filling.
After 8 years I no longer ask my family what cake they want for their birthday, since they always ask for this. It is consistently amazing and an all time favorite. When everyone was in lockdown 2 years ago they all had their own delivered to their door on their birthdays. No one had to share (except with a SO).
One comment is that the cashew cream is impossible to blend to smooth in my VitaMix. It splashes onto the lid and sides and in addition to not getting smooth, so much of it cannot be scraped out of the jar. I have learned to blend it in my mini food processor. Not quite as smooth, but not as much wasted.
Another comment: The 1st few times I made it I kept putting the crust back into the oven because I thought it was too soft. But then it hardened to a rock. Now I know to bake it as suggested and it will firm up once cooled.
I’m sure I’ve made this at least 25 times and will continue to make it….forever….
WE LOVE IT!
This is definitely my favourite smoko meal prep.
I substituted oats for quinoa flakes in the same amount to make it gluten- free with success.
Topped with coffee beans and started with cacao.
Love this recipe, thank you!
Just made this recipe and it was a hit!! My parents (who are skeptical of anything vegan or “too healthy”) were absolutely blown away by this cake. They brought it to a party, and I’m proud to say that we didn’t have ant leftovers
this sounds really nice, thanks for posting this recipe.
Simon
Love your website and book! So much deliciousness!
I am transitioning to a very low saturated fat diet (in addition to gluten free, dairy free, vegetarian) to control Multiple Sclerosis. Is there anything you could recommend substituting for the coconut oil that is lower in saturated fat?
I made this tonight and found myself like Winnie the pooh- once the fudge had been poured, I could not help but take my vitamix container and scoop out the remaining batter…. with my bare hands… sooooo good! Love your blog and oh she glows!
Can you use a food processor instead of a blender?
This was a huge success! It was devoured within minutes and my friends were asking for more… Thanks for your amazing recipes Sarah 🙂
Sarah, This was amazing! I made it for some friends and they loved it and the best part was that there were left overs! Thanks for posting!
I have got to try this! It looks delicious! Are you sure it’s healthy????? 🙂
This looks like chocolate bliss…
Well… 380g of fat, including over 200g of saturated fat in that cake, and this without the cream, chocolate and coconut flakes on top. I do think I’m going to make it for a very special occasion, but I would definitely not call it healthy. 😀
Mmm lovely!
Hello all! I just wanted to let you know that I made a half batch of this recipe and portioned it into a cupcake tin. It made about 6, but I think you could stretch it to 8-10. They came out great–just make sure to run the bottom of the tin under hot water before trying to remove as many tartlets as you want!
Cheers,
Sara
Sarah, This was amazing! I made it for some friends and they loved it and the best part was that there were left overs! Thanks for posting!
Dear gawd, I’m late for work because of this blog. First, the best bread that’ll change your life, now this. Awesome.
Omg… Seriously I made this for a picnic on the weekend with my friend and it was SO tasty and simple to make. This is my first try at a raw cake and wont be my last. Thanks so much ^_^
No need to explain yourself for posting this particular recipe–it’s absolutely self-explanatory! I happen to have just bought some chocolate and hazelnuts today, so I know what my next baking project will be! Thanks for sharing.
O M G Sarah! This looks out of control and decadent, my fav way to enjoy chocolate 😉 I love that it’s mostly raw, might need to try it with a raw crust. What can I say I’m a sucker for uncooked things 🙂
~Michelle xo
Looks great but I’m allergic to cashews AND dairy AND gluten (wah), does anyone know of a good non-dairy substitute for creaminess?
Coconut milk?
Waaauw!!! i’m also a tired mum in a chocolate mood .. I’m happy to find other mum’s in the same situation 🙂 and to find such delicious recipes with healthy chocolate combinations! Dankjewel from Belgium!
I LOVE this cookbook. It’s become a staple in my kitchen. Her condiments are especially delicious. I can’t wait to make this torte -your take on it is gorgeous!
I have been wanting this cookbook. What a beauty! Your images are drool worthy too!
Great minds think alike alike and simple ones seldom differ, hahaha I just bought this book for my daughter and of course HAD to look thru it and I immediately copied this!!!
oh my…. i want some NOW. definitely putting this on my list.
So glad I found you and love your website and everything you post is so worthwhile and helpful .Thank you!
Oh… wow..! *_* That looks so.. delicious! :O
This looks so amazing and yummy! You’re really inspiring!
You are two of the most inspiring women and I truly look up to you both 🙂
surely it’s not too bad for us is it??? … thankyou, it looks divine!
… lol m:)
First time over here at your blog, this looks delicious! Currently eating vegan and sugar free, but in a few weeks I’ll be adding sugar (natural sweeteners) back in and would love to try this! Yummm!
My 2 favorite blogs combined? Wow!!! Love the osg cookbook. My favorite so far is the mango, strawberry salsa
Wow! This looks so yummy and perfect to make for my book group next month!
What a healthy and delicious tart!
Oh my, this looks fantastic! And very on the spot for a very tired mama.
Something completely different: I was wondering if you are planning to write about baby food on your blog? I would love to read about that! 🙂
This looks like heaven, i could dive right in!
This looks fantastic and I love your photos! I’m picking up this book this week! Sadly, I’m off chocolate while breast feeding (although craving it just like you). Will bookmark this recipe for later! Cannot wait for your book too Sarah, it will be fantastic!
More chocolate please! This looks phenomenal, Sarah. So excited to see Angela’s book. Loving that little cashew cream drizzle too.
Oh, I think this is what heaven looks like…may I ask a question what do you soak the cashew nuts in, water??? Thank you.
Love how decadent but simple and nourishing this is. What a winner!
A heightened consumption of chocolate in a new mom is totally understandable 🙂 I only really understood about chocolate after my second child was born and not being a coffee-drinker I needed something else to keep me awake past 7 pm. The torte looks delicious!
The Torte looks amazing! I am so happy for the OSG Cookbook, it if filled with amazing recipes! Can´t wait for yours!
This looks amazing as do the photos from you show from this cookbook! Thanks for another lovely post.
No never to ever explain a chocolate recipe or post. Always a winner! 🙂
First time on the site and love that!
Nice pie! Delicious
Baby Back Ribs
This looks absolutely amazing!!
Sarah B and Angela Liddon – a couple of beautiful, talented, amazing Canucks!! You both have inspired me so much. You are the ONLY TWO food blogs I have bookmarked and visit both sites almost daily! Love you both!
This looks so decadent and fabulous! Aren’t Angela’s recipes the best? I can’t wait to see her new cookbook. Lovely job you’ve done here – such beautiful photographs.
Is there anything better than chocolate and hazelnuts? I’ll have to make this the next time I have people over… I’m afraid I don’t have as much self-control as you!
Beautiful! I might have to make this for my birthday coming up. There’s nothing much better than hazelnuts and chocolate 🙂
What a perfect timing Sarah because I was just looking for a make-ahead dessert out of my usual repertoire and this looks perfectly divine! 🙂
Oh my gosh, this looks incredible!
It’s my second time her on your blog and I realy love your recipes. I already tried the buckweath granola and now this! Wow, I have a lot do next time! This looks so gorgeous! And thanks for the book suggestion. I’m always looking after good vegan cookbooks.
Greetings from Berlin
Mareike
Sarah, I can’t thank you enough for this beautiful post. I’m smiling from ear to ear drooling over your stunning photos and reading your lovely words. So happy you enjoyed the torte so much. I for one cannot wait to have your cookbook in my hands. Congrats again on finishing your manuscript…I’m looking forward to it immensely. xo
Oh. my. goodness. I can’t handle this recipe, these photos, or the thought of such a silky smooth chocolatey dessert out there in the world (especially one that’s vegan!) I want this right now!
Gorgeous photos Sarah! Sounds delicious and love the way the cream looks drizzled over it too.
OSG meets MNR. The universe just exploded!
Couldn’t agree more! I love both the blogs so much!
I feel the SAME WAY!
Exactly! Wooaaa…
Plus this looks amazingly delicious, mm mm.
I have a feeling this recipe is the best thing that ever happened to me! ❤️