Chocolate Hazelnut Torte
It’s finally starting to feel like the holidays in Upstate NY! If I’m real honest, I will most likely disagree with this next statement come February, but the snow this past weekend was kind of magical. My 8th floor apartment felt like a snow globe and my favorite scarf was back in action. It’s my first winter back in Rochester in many years, so we’ll see how long this slight excitement lasts.
As we approach the holidays yet again, you may want to add this dessert to your rotation this year. It’s so decadent, yet uses minimal ingredients and leans on the healthier side (though your guests will never know!). This hazelnut chocolate torte is one of those showstopper types of desserts; it also keeps for weeks in the freezer and requires zero baking.
The best part? It takes about 20 minutes to whip up. You can top with anything from fresh berries + whipped cream to salted caramel + nuts. This hazelnut chocolate torte also happens to be vegan, gluten free, and can be made nut-free very easily for anyone who has allergies.
Ingredients
- ½ cup medjool dates (~70g)
- ½ cup hazelnuts (unsalted)
- ¼ cup small coconut flakes (unsweetened)
- ¼ cup almond flour
- 1 tbsp maple syrup
- 2 tbsp cacao (or cocoa) powder
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 300 g dark chocolate (chips or solid)
- 1 can full-fat coconut milk (canned)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Line a 7 or 8 inch round spring-form pan with parchment (only the bottom is necessary).
- Heat 1 can of coconut milk in small pot over medium heat. In the meantime, add chocolate (chips, or roughly chopped bars) into a large heat-safe bowl. Once coconut milk begins to simmer, pour over the chocolate and cover the bowl for 10 minutes, while it melts (a sheet pan is easy!). Don't wait too much longer or it will start to cool down/harden.
- In the meantime, combine hazelnuts, almond flour, coconut flakes, cacao powder, and salt in a food processor. Pulse until a crumb forms. Add in the pitted dates (if not soft, soak in warm water for 5 minutes and drain), maple syrup and vanilla. Process until fully mixed together and slightly sticky. Add a splash of water at a time if needed, to help come together.
- Pour crust into pan and press down evenly and flat.
- Use a rubber spatula to mix the chocolate and coconut milk together until creamy. Add the maple syrup, salt + vanilla and stir to combine fully.
- Pour filling over crust, spread evenly with a spatula and top with coconut flakes if you wish. Freeze for at least 2 hours, or overnight.
- Take pan out and let sit at room temperature for 5-10 minutes and then unlatch the spring-form pan. You will probably need to help pry it apart, which is fine! It's frozen so it'll need some help.
- If enjoying right away, let it sit out for 30 minutes to soften a bit before serving. Otherwise, store in the fridge in an air-tight container for up to one week. Freeze for up to one month.
