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
- 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
Ground hazelnuts (for garnish)
- 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.
- 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.
- 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.