This Double Chocolate Hazelnut Torte is a total winner in the taste department. It is also Vegan, gluten free AND paleo friendly so ALL diets can enjoy this one.
This one’s for the chocoholics and I know you’re out there. 🙂 With a name like Double Chocolate Hazelnut Torte there’s no doubt this recipe delivers on the fudgy-ness.
We’ve hit the start of the summer season and no-bake treats are always in high demand. Cranking up the oven to 400 like I did earlier this week when I made Joe his favourite Crispy Baked Hot Wings was SO not a good idea.
I was sweating up a storm in the kitchen! After learning that fiery lesson, I’m sticking with the cooler salads, smoothies and of course, no-bake treats.
DOUBLE CHOCOLATE HAZELNUT TORTE
This particular recipe was inspired by the bulk section at my grocery store.
We collect rewards points and sometimes you receive a big bonus if you spend over a certain amount in the bulk section. Well, I was pretty stocked up on the items I normally buy but am a bit obsessed with gathering points and did NOT want to miss out on the bonus. Am I alone on this one?
Any other OCD store point collectors out there?
Anyway, my strategy was nuts. And I don’t mean it was a crazy idea, I mean I decided to buy nuts!
The bin with ground hazelnuts was calling my name. It became the base of the crust for my Double Chocolate Hazelnut Torte.
This torte is super rich and fudgy with a nice hint of that toasty hazelnut flavour. If you have a food processor it’s so freaking easy too. Just a quick pulse for both the crust and the filling and the fridge does the work.
I did let this chill overnight so the two layers become pronounced but a slice or two miiiight have made their way into our bellies after only a couple of hours.
Quality control, right?
*Originally posted June 19, 2015. Updated February 14, 2019*
- FOR THE CRUST
- 1 1/2 cups ground hazelnuts
- 6 tbsp. cacao powder
- 3 tbsp. maple syrup
- 3 tbsp. coconut oil
- 1/4 tsp sea salt
- FOR THE FILLING
- 1 1/2 cups cacao powder
- 1 cup maple syrup
- 2 tbsp. coconut oil
- 1/4 tsp sea salt
- Grease a 9 inch pie plate and set aside
- Place the ingredients for the crust into your food processor and pulse until well combined. Look for all of the cocoa to be incorporated
- Press the crust into your greased pie plate, pressing it up the sides, keeping everything as even as possible. Set the pie plate in your freezer while you make the filling
- Wipe out the food processor and add in the filling ingredients. Process until smooth
- Using a spatula, evenly smooth out the filling on top of your crust
- Cover and refrigerate overnight (or at least two hours)
- Keep refrigerated for up to a week