Chocolate Espresso Hazelnut Frozen Torte

Chocolate Espresso Hazelnut Frozen Torte

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!

Triple Chocolate Espresso Hazelnut Frozen Torte

serves 8 – 10

Crust

• 1/2 cup almonds
• 1/2 cup cacao powder
• 4 dates, soaked until soft

1. Place all ingredients in food processor. Pulse until coarsely chopped.

2. Press into 7-inch spring form pan. Set aside.  (I love this one: 7″ Spring Form Pan )

Filling

• 2 avocados
• 1/2 cup hazelnut butter (You will find a great tutorial here: Making Nut Butters)
• 1 cup hazelnut milk (you can use almond milk)
• 1/2 cup cacao powder
• 1/2 cup raw, organic agave syrup or liquid sweetener of choice
• 1 tablespoon instant espresso powder* (This is what you are looking for: Instant Espresso )
• 1 teaspoon vanilla
• 1/4 teaspoon himalayan sea salt (I use freshly ground)

1. Place all ingredients in food processor or high-speed blender. Blend until smooth. Pour over crust and freeze until set.

Ganache

• 1/2 cup organic raw agave syrup or liquid sweetener of choice
• 1/2 cup cacao powder
• 1/4 cup coconut oil, melted
• 3/4 cup hazelnuts, chopped
• 2 teaspoons espresso powder*

1. Whisk together agave, cacao, and coconut oil. 

2. Stir in 1/2 cup hazelnuts and pour over partially frozen cake and top with remaining hazelnuts.

2. Freeze until set.

3. Remove and let stand for 10 minutes before serving.

*The espresso powder is there for flavor only. It can be easily omitted without affecting anything but the flavor.

 Article source:rawmazing.com/