Vegan Chocolate Torte
This decadent Vegan Chocolate Torte is insanely delicious, sugar-free, gluten-free and vegan! Perfect for weekend baking or as a dessert to share with loved ones.
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Serves: 12
Prep: 50 Minutes
Chill: 4 Hours
Ingredients
BASE:
105 g Raw Unsalted Hazelnuts (2/4 cup)
70 g Coconut Oil (1/3 cup)
1 tablespoon Natvia
2 tablespoon Water
0.25 teaspoon Sea Salt
55 g Gluten Free Plain Flour (1/2 cup)
50 g Quinoa Flakes (1/2 cup)
CHOCOLATE FILLING:
220 g Cashews, soaked for 30 minutes in boiling water (1 1/2 cups)
80 g Nuttvia (1/2 cup)
105 g Coconut Oil (1/2 cup)
50 g Sugar Free Vegan Dark Chocolate, melted (1/3 cup)
0.5 teaspoon Sea Salt
0.5 teaspoon Espresso Coffee
Method
- Preheat the oven to 180C (non fan forced oven) Lightly grease a 22cm quiche tin with oil.
- In a food processor process the hazelnuts into a fine crumb. Add the rest of the ingredients and pulse until it comes together. It will be wetter than a traditional dough, but should stick together when pressed between your fingers.
- Crumble the dough evenly over the base of the quiche dish. Press the mixture firmly and evenly into the dish, so it covers the bottom and a little of the sides. With a fork, poke a few holes into the bottom to let steam escape when baked.
- Bake the crust uncovered, for 15-17 minutes, until lightly golden. Removed from the oven and set aside to cool on a rack
- To make the filling, drain the cashews. In a high-speed blender combine cashews, Natvia, coconut oil, melted chocolate, salt and espresso. Blend on high until smooth. If the blender needs more liquid add 1-2 tbsp of almond or dairy free milk of your choice.
- Pour the filling into the prepared crust and place in the freezer to set.
- To serve remove the torte from the freezer 15 minutes before serving. It should be served slightly chilled.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 13.5g | 5.5g | 33.9g | 1620 | 387 | 60g |
