Hazelnut is my favourite flavour to add to chocolate, so you could imagine my excitement when I found out one of my favourite companies Loving Earth were finally releasing their Hazelnut Mylk Raw Organic Chocolate and their new Hazelnut Chocolate Butter. I decided to pay homage and make a creamy vegan torte… Gluten free, refined sugar free, paleo! Ticking all the boxes! It also happens to be accidentally raw, until you put on the delicious topping…
I think what elevates this torte to different heights is the delicious coconut sugar praline sitting on top, which adds a much needed crunch and visual drama to an otherwise smooth affair. It is, as my sister calls it, a tritextual torte! A thin wafer-like base, creamy mousse filling and a crunchy nutty praline. Of course, the praline isn’t an option if you’d like to keep this dessert raw, but the crunch factor could still be there if you decorated with some whole hazelnuts covered in chocolate.
It’s relatively heathy in comparison to the sweets one usually eats over Easter, and I think it’ll definitely become one of my go-to cakes for crowd-pleasing… I can promise you it is.
Back to something healthy and savoury next post, but in the meantime: have your cake and eat it too! Xx
Hazelnut Chocolate Torte with Coconut Sugar Praline
This recipe makes a small torte using a 10 cm springform tin. Double the recipe to make a large 22cm (9inch) torte and increase freezer time to 4+ hours. This torte is made using Loving Earth’s Hazelnut Chocolate Butter, which is a hazelnut butter with coconut nectar, coconut oil and cacao. If you are unable to get it, substitute with hazelnut butter and increase coconut oil to 1/4 cup. Add extra coconut nectar and cacao to taste. To melt coconut oil, stand jar in a bowl of warm water for 5 min.
Hazelnut Chocolate Torte
40g | 6 dried dates, pitted and soaked in hot water for 5 min
1/2 tsp vanilla powder
1 tbls cacao powder
Pinch of salt
150g | 1 cup raw cashews, soaked for at least 4 hours
125ml | 1/2 cup water
80g Loving Earth Hazelnut Chocolate Butter, melted (*see note)
1/8 cup coconut oil, melted
60ml | 1/4 cup pure maple syrup
2 tbls cacao powder
1/2 tsp salt flakes, more to taste
40g Loving Earth Hazelnut Mylk Chocolate (or other favourite dairy free chocolate)
60g | 1/4 cup coconut cream or milk (tinned)
20ml | 1 tbls water
1/4 tsp sea salt
1 tsp vanilla powder
60g | 1/2 cup hazelnuts, roughly chopped
For the Filling: In a high speed blender or food processor, blend the cashews with the water until completely smooth and creamy. Add the rest of the ingredients apart from the chocolate, adjusting the salt to your taste. Pour the contents into the tin on top of the crust. Tap the tin gently on your bench to remove any air bubbles and to smooth the top of the torte. Put in the freezer for 3 hours, until set.
In a double boiler, melt the chocolate, when smooth remove from heat. Remove torte from tin gently, place on a plate and drizzle with chocolate before returning to the freezer to set. The torte is now ready to be enjoyed as is, or top with the coconut sugar pralines below. Keep the torte in the freezer until ready to serve. Let the torte sit at room temperature for 10 min before serving (top with the crushed praline after removing the torte from freezer). Use a hot knife to slice pieces.
In a small saucepan over medium heat, combine the coconut sugar, coconut cream and water. Stir constantly till the sugar dissolves.
When the syrup starts to bubble, cease stirring and instead tilt pan rotating angles to keep it moving (stirring crystallises sugar at this stage). Cook until the caramel reaches the soft-ball stage (120°C/240°F with a candy thermometer, if you have one). The soft-ball stage is where, when dropped into ice cold water, the caramel is able to be moulded into a soft ball. See here for a video tutorial.
Take the caramel off the heat and stir in the vanilla powder and the chopped hazelnuts. Pour onto prepared parchment, spreading out as much as possible. Leave to cool to set and then roughly break/cut up. Store airtight at room temperature.