It's no secret that I'm a fan of chocolate. I eat a little bite (or enjoy a tiny cupful) almost every day! And holidays are an excuse to indulge in something a little more decadent. There’s chocolate fudge, chocolate cookies, and chocolate mousse, but if you really want to create a showstopping dessert that guests will remember all year long, this torte is it. It’s rich, it’s decadent, and it makes for a stunning centerpiece. And with the addition of toasted hazelnuts, it tastes just like Nutella. Earlier this year, I created this Raw Chocolate Birthday Cake with fresh strawberries, but this holiday version is even more over the top. I’ll be making it for Thanksgiving, Christmas, and New Year’s Eve, and Easter. It's divine!
Serves 8
What you need:
For the chocolate-hazelnut crust:
- 1 cup raw hazelnuts, lightly toasted
- 8 Medjool dates
- 3 tablespoons raw cacao powder
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla powder
For the chocolate filling:
- 4 cups raw cashews
- 1 cup water
- ½ cup maple syrup
- ½ cup raw cacao powder
- ½ teaspoon vanilla powder
- ½ teaspoon sea salt
For the chocolate glaze:
- ½ cup raw cacao powder
- ⅓ cup maple syrup
For the garnish:
- Fresh fruit
- Mint
What you do:
For the chocolate-hazelnut crust, into a high-speed blender, add all ingredients and blend until a crumbly mixture forms. Press mixture into a 7-inch springform pan, and set aside.- For the chocolate filling, wipe inside of blender clean and add all ingredients. Blend until creamy. Spread evenly over crust, and transfer to freezer for 2 hours, or until set.
- While torte is setting, make chocolate glaze. Whisk together cacao powder and maple syrup until smooth, and set aside.
- Once torte has set, remove from freezer and spread chocolate glaze on top. Let sit for at least 20 minutes until reaches a soft, fudge-like consistency. Garnish with fresh fruit and mint.
Healthy hints:
- >> You can also make this torte into bars! Simply use a 9 x 9-inch pan lined with parchment, and then cut into squares once set.
>> If you don’t have a high-speed blender, I recommend soaking the cashews in water overnight so they’re easier to blend. Alternatively, you can boil a large pot of water, remove from heat, add cashews, and let sit for 2 hours.
>> For more decadent raw treats, check out my Gooey Pecan Pie Bars, Raspberry Vanilla Cheesecake, and Strawberry Shortcake Bars.