Cashews, soaked for 30 minutes in boiling water (1 1/2 cups)
Nuttvia (1/2 cup)
Coconut Oil (1/2 cup)
Sugar Free Vegan Dark Chocolate, melted (1/3 cup)
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.