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Orange Chocolate Hazelnut Torte with Hazelnut Caramel Topping

Orange Chocolate Hazelnut Torte @

Orange Chocolate Hazelnut Torte

Sometimes you just have to do what you have to do. And I might have gone a little over the top here but boy, is it awesome! And the holidays are coming up so it’s time to have some fun. You are never going to hear me tell you to have a raw dessert for breakfast but every once in a while, it’s fun to indulge a bit. Why would you serve chocolate cake when you can serve this?

Hazelnuts, cacao and orange, oh my! The crazy thing is that this beautiful torte is relatively easy to throw together and will keep well so you can make it ahead of time if you are entertaining. The chocolate layer is an orange-cacao ganache studded with hazelnuts and the top layer is a orange caramel studded with hazelnuts! It is orange-chocolate-hazelnut heaven.

As we enter into the holiday season, it’s fun to have some extra special recipes in your repertoire and this one will fit the bill perfectly.

Orange Chocolate Hazelnut Torte with Hazelnut Caramel Topping

serves 8-10


  • 1 cup hazelnuts
  • 3 dates, roughly chopped (soft)
  • 1 tablespoon water (as needed)
  1. Place hazelnuts in food processor and pulse until nuts are finely chopped.
  2. Add the dates and water. Pulse until well combined and crust sticks together.
  3. Pat into the bottom of a nine-inch spring form pan

Ganache Layer

  • 1 cup cacao powder
  • 1 cup organic maple syrup (not raw)
  • 1/2 cup coconut oil, melted
  • 1 cup hazelnuts, coarsely chopped
  • 1 teaspoon Organic Orange Flavor
  • 3 tablespoons orange zest
  • Pinch Himalayan salt
  1. Whisk together cacao powder, maple syrup and coconut oil until smooth (set aside a little for the top).
  2. Stir in, by hand, hazelnuts, orange essence, orange zest, and salt.
  3. Pour over crust and refrigerate at least 30 minutes but not over an hour (if it get’s to hard, the topping won’t stick).

Caramel Layer

  • 1 cup coconut butter, softened (this is not coconut oil)
  • 3/4 cup organic maple syrup
  • 1/4 cup orange juice
  • 1 cup hazelnuts, chopped
  • 2 tablespoons orange zest
  1. Whisk together coconut butter, maple syrup and orange juice until smooth.
  2. Stir in hazelnuts and orange zest.
  3. Refrigerate for 20 minutes, stir, refrigerate again for another 20 minutes, stir and then pat onto top of ganache layer. Alternatively, you can just pour it over the ganache layer with out the refrigeration steps. The refrigeration will introduce some texture.
  4. Top with ganache you set aside (you may have to re-warm it) and orange zest. Refrigerate at least 6 hours, preferably overnight.
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  1. De wrote on October 19, 2015

    OMG! I have found THE dessert for Thanksgiving. This tort looks so delicious that I wanted to bite right through my tablet screen for a taste. Yum! Wow, I cannot wait to get the organic maple syrup to get started. What a nice break away from the traditional pie. I believe it’ll make a comeback for more than just Holidays too. Thank you.

  2. Barbara Busmadis wrote on July 13, 2014

    Hi there. Great looking and I’m sure tasting torte. I live in Greece but came from the USA. What nuts can you suggest to replace the hazelnuts as I am not a fan of them. We have every kind of nut here and I do have a health food store here in my town of Egion with probably all the ingredients. I am not a vegan but follow a very healthy lifestyle and am a VERY young 76 yr. old. Love your site. Barbara

  3. Kyra wrote on March 11, 2014

    Hey Susan, im really looking forward to make this cake. The only thing i want to know is if you could suggest something else as coconut butter. I’m not a big fan of cocnut and i was thinking about almond butter/mush, would that work? Really love your side – greetings from Germany!

    • Susan wrote on March 11, 2014

      Unfortunately, that is a tough one to replace. Simply because it is what sets up the tort. Almond butter doesn’t have the same properties. Cheers!

  4. Jo wrote on March 8, 2014

    I made this for my daughter’s birthday and it was a huge success. I had to remake part of the recipe because my chocolate mixture seized even though the mixing bowl was sitting in a pan of hot water. This happens frequently when I work with chocolate. I don’t know why.

    • Susan wrote on March 11, 2014

      Water seizes chocolate. Be very, very careful that no water is getting into the mixture. Cheers!

  5. Cathy wrote on January 21, 2014

    Thank you, great recipe, can you tell me how long it will last in the fridge.

  6. Lisa wrote on December 26, 2013

    I made this torte for dessert for our Christmas eve dinner (served along side “regular” apple pie, cookies, etc.). It was a nice alternative and my family liked it. A little sliver goes a long way as it is very dense and rich. The torte was fun/easy to make and I recommend it.

  7. Susannah wrote on December 17, 2013

    ….and, I concur with all the above comments. Your recipes are fab, your photos edible, and the end result, of this recipe, absolutely scrummy. Mine never look quite so good, but the taste – yum!! Thank you so much Susan, you’re a treasure, and oh so generous.

  8. Mami wrote on December 14, 2013

    Thankyou for this recipe! Just finished making it and between-licks gave me a very promising outlook. Will bring it to a dinner party tomorrow night. Can’t wait!

  9. karalyn wrote on November 29, 2013

    Made this for Thanksgiving and it was and is amazing!

    • Susan wrote on November 29, 2013

      So wonderful to hear, Karalyn!

  10. Karina wrote on November 28, 2013

    I love it and can’t wait to make it! Just… Hazelnuts are reaaally expensive in my country, do you think I could use a mix of hazelnuts, almonds, pecans and/or cashews?? Suggestions?
    Thank you!!


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