Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust
Makes: Makes 1 (9-inch) torte; serves 14
For the Toasted Hazelnut Crust:
  • ¾ cup hazelnuts
  • ¼ cup coconut oil
  • 3 tablespoons maple syrup
  • ¼ teaspoon fine-grain sea salt
  • ½ cup gluten-free oat flour
  • 1 cup gluten-free rolled oats
For the Chocolate Filling:
  • 1 ½ cups cashews, soaked
  • ⅔ cup agave nectar, or ¾ cup pure maple syrup
  • ½ cup coconut oil
  • ⅓ cup cocoa powder
  • ⅓ cup dark chocolate chips, melted
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon fine-grain sea salt
  • ½ teaspoon espresso powder (optional)
  • Shaved chocolate (optional)
  • Coconut flakes (optional)
  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, process the hazelnuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, sugar, salt, espresso powder (if using), 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 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 (or agave), 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 homemade Whipped Coconut Cream and finely chopped hazelnuts, if desired, but it’s fantastic all on its own, too. Wrap leftover slices individually in foil and store them in an airtight con¬tainer in the freezer for 1 to 1 ½ weeks.
Recipe by Bakepedia at