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Hazelnut Cacao Torte

I was literally day dreaming about a chocolate hazelnut torte after recently re-discovering a cook book I bought in Italy a couple of years ago. The recipe for the torte, of course, was filled with butter, egg, and refined sugar; not at all healthy, and definitely not vegan. So what did I decide to do? Make a better, (mostly) raw version healthfully filled with nuts, dates, cacao and... Blackstrap molasses.

Although the blackstrap molasses can be substituted with any natural liquid sweetener, I highly recommend using it. If you aren’t familiar with it, it is basically a by product of the process of refining cane sugar into table sugar. This means that it isn’t raw; however, it is still very nutritious and is a good source of manganese, copper, iron, calcium, potassium and magnesium. It also adds a nice, dark flavour that makes this torte ultra rich and super satisfying.

Hazelnut Cacao Torte

This Recipe is :

Dairy FreeRaw VeganVegan



  • 1C hazelnuts, soaked for two hours and drained
  • 1C almond meal
  • 7 fresh Medjool dates, pitted and chopped
  • 3T blackstrap molasses
  • 1/3C cacao powder
  • Pinch of allspice


  • 2T cacao powder
  • 2T raw coconut nectar/ honey/ maple syrup (I used Manuka honey)
  • 2T melted coconut oil
  • Water, if needed
  • Crushed Hazelnuts for garnish


  1. To make the torte, place the hazelnuts into the food processor and grind to the consistency of a meal. Be careful not to over-process  Add the remaining ingredients and process again until the mixture is sticky. Mould into a circular shape, or use baking pans to do so.
  2. For the icing, whisk everything in a bowl, and adjust until the desired consistency is achieved. Now taste it, and try not to eat all of it. Drizzle on the torte. Garnish with ground hazelnuts.
  3. I would recommend chilling it in the fridge for at least an hour before serving, but this isn’t necessary. Serve with a scoop of vanilla ice cream, extra chocolate icing (if you haven’t eaten all of it yet!), and more crushed hazelnuts.


ChocolateFlour SubstituteNuts / SeedsRaw Cacao




Ysabelle Empiso, is 17, a second year architecture student, and an aspiring high raw vegan. She became interested in a plant-based diet two years ago, and since then has enjoyed making delicious and nutritious food that nourishes her mind, body and soul. Recently she started her blog, Owlmond Butter, where she hopes to share her food adventures with everyone else.



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