Chocolate Espresso Hazelnut Frozen Torte

by Susan on June 15, 2014

Raw Vegan Chocolate Espresso Hazelnut Torte @Rawmazing.com

Chocolate Raw Vegan Espresso Hazelnut Torte @Rawmazing.com

Raw Vegan Chocolate Hazelnut Espresso Tort @Rawmazing.com

Did I really say that? Chocolate espresso hazelnut frozen torte? Yes, I did. And you are going to love this one. It is pretty easy to put together if you make the hazelnut butter in advance. And since there are avocados in the filling in stead of coconut oil and cashews, you are going to get a little lighter tort that has a healthier nutrition profile.

Don’t get me wrong, this is a dessert and should be treated as such. It does contain fat. But at least you can gain some comfort that you are not eating empty calories. Cacao is full of fiber, magnesium and antioxidants. Avocados are full of healthy fat, fiber, vitamins and minerals and they have protein! A little goes a long way with this torte so keep those slices small if you are worried about your waistline. 

I am using some espresso powder in this recipe. It is optional. If you are a purist, you can eliminate it but it adds such a wonderful depth and flavor to this torte. So depending on your preferences, you make that call.  I love healthy recipes but I also love the flavors we can coax out of ingredients when something a little unexpected is thrown in.

Enjoy this tort. It’s a tasty one!

Print Friendly

{ 30 comments… read them below or add one }

Laura June 16, 2014 at 1:35 pm

Fantastic ! You are truly amazing, thank you.

Renee June 16, 2014 at 2:21 pm

Hi! Recipe sounds great, just wondering how to make the hazelnut butter? Or is it the same as making peanut butter in a food processor?
Thanks!

Lois June 16, 2014 at 2:26 pm

That is too funny, your first line…”Did I really say that?” because that is exactly what I was thinking. It looks so delicious. I love how you experiment with such a variety of ingredients. Thank you so much for sharing. Lois

Susan June 16, 2014 at 2:29 pm

Great question, Renee! I meant to put a link to making nut butters in the post. Will do it immediately! Cheers!

Shannon Murray June 16, 2014 at 5:29 pm

Absolutely stunning, Susan! I love the care you put into each recipe especially wanting to make a dessert more on the health-conscious side of things and reminding us to eat smaller amounts (not the whole thing in one sitting)! LOL! Truly awesome! Thank you Susan!!

Eileen June 16, 2014 at 5:36 pm

WOW! Such a stunning dessert! I bet this would be the perfect end to a fancy dinner party. :) Love it!

Barbara Weith June 16, 2014 at 10:04 pm

Thank you Susan, once again, for another amazing (RawMazing) dessert. Love your attention to
detail, ingredients and the photos, of course! You are an artist!
Can’t wait to try it!

Mary June 17, 2014 at 5:36 am

Looks Amazing once again. Question though….You call for an 8 inch pan but the link is for either a 9 inch or 7 inch??? Can you please clarify? I would hate to mess up such a beautiful creation. Thank You.

Susan June 17, 2014 at 12:34 pm

Good question, Mary! I measured mine and it is 7.5 inches. Go figure. I have relinked to a 7-inch. You can use a 9-inch but the torte and crust will be much thiner. So I would recommend the 7-inch. Cheers!

Cally June 17, 2014 at 6:25 pm

I shouldn’t have looked at something so delicious after midnight! Mouth watering already. I was thinking cinnamon might be a nice substitute for those who don’t want to use espresso.

melissa June 18, 2014 at 4:43 pm

Oh my gosh I have to try this ASAP, it looks amazing! Are you using cacao nibs for the crust and/or filling? I do see where you specify powder for the ganache. Thanks in advance. My mouth is watering!

LuAnn June 20, 2014 at 2:20 am

Oh, Susan! What a beautiful torte. Your recipes are well worth waiting for. Definitely going to make this sooner than later. I can hardly wait!

Diane June 20, 2014 at 8:48 am

This recipe sounds absolutely amazing, but I cannot eat avocado. Can you suggest something to replace the avocado in this and many other recipes that call for that?

Thank you.

Susan June 20, 2014 at 11:30 am

No…powder. Cheers!

Nagareboshi June 22, 2014 at 6:54 am

Looks amazing! ^__^

Amanda Paa June 26, 2014 at 9:57 pm

It’s ultra humid here today and there’s nothing more that I would rather have than a slice of this. And the photos – gah! So beautiful.

Margaret July 1, 2014 at 8:04 pm

I brought this torte to a barbeque today where everyone but myself were standard meat-eaters. Everyone LOVED this torte and kept saying how amazing it was. Thank you so much Susan for your recipes. I’ve had more success with your recipes than I have with any other raw recipe book or blog. You seriously know what you’re doing. :)

Eloise July 4, 2014 at 6:42 am

Aloha. Seriously wondrous-looking goodness, suggesting it to my Mum as my birthday cake :) A little catch though: As a dweller of British land, we don’t use cups. Could you perhaps give me a rough estimate of the size in either grams or mls? Would be brill x

Wade July 4, 2014 at 8:18 am

I went to a cafe (raw vegan) today and had something very similar to this. I asked myself how was this created. Thank you Susan for the ‘inspiration, for this recipe! One question, is so much freezer time necessary?

Carol July 5, 2014 at 12:21 pm

Made this yesterday—the bowl scrapings were yummy! The finished product looks terrific! Taste-tested today and, wow, this is good!! However, my crust did not stay together; not sure why :-{
Susan, is there a version of this that is not frozen?

Susan July 5, 2014 at 2:39 pm

You want to freeze it until it is frozen through. A couple of hours will not do that. Cheers!

Susan July 5, 2014 at 2:49 pm

Thank you so much, Margaret!

Anna July 13, 2014 at 4:28 pm

This recipe sounds absolutely amazing, I must try it ASAP.

Dorothy Salvatori July 13, 2014 at 9:32 pm

Love the recipe and the photography!

Angela MacLean July 21, 2014 at 6:45 pm

I’ve always been nervous of making these types of raw dessert, not sure why I just worry it’s going to be too complicated but you explained it wonderfully and I am now the proud owner of one espresso hazelnut torte, YUM.
Your blog is so helpful, thank you for making it easier to be raw.

Natural Folks.co.nz July 21, 2014 at 11:04 pm

Good luck with your move Susan. You are a constant inspiration to us folks here in New Zealand, where it is hard to find raw vegan food (except in my house!)

E July 24, 2014 at 11:27 am

My cake is in the freezer now and it’s so hard not to take a piece of it. The three layers tasted so good and the recipe was really easy to follow. I used ground hazelnuts instead of hazelnut butter and I think it will work. Thank you so much for the recipe!

Susan July 28, 2014 at 1:06 pm

You are welcome, E!

Susan July 28, 2014 at 1:11 pm

Thank you! NZ is a place that is high on my list to visit. Would love to come teach there! Cheers!

Susan July 28, 2014 at 1:12 pm

Hi, Angela! So glad you liked it! Cheers!

Leave a Comment

{ 1 trackback }

Previous post:

Next post: