You'll never guess that this decadent and delicious torte is vegan, gluten free, and better-for-you in many ways. Your guests won't either!
Ingredients
Crust
- 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
Filling
- 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.
Notes
To make nut-free: use oats instead of hazelnuts and coconut flakes instead of almond flour.
To make refined-sugar free: use a dark chocolate brand without sugar like Hu Kitchen.
To add a touch of coffee flavor: add in 2 tsp of ground instant espresso powder to the filling mix.