Swaying in Fall.

The lights are low. The candles are soft. The music is immediate. Fall is tapping on the windows of our home and yes, I welcome it with a warm embrace. This is the moment the oven is on for the most of the day roasting vegetables, pumpkins, and feta cheese garlic spread. The experimentation of recipes has begun. A fantastic dessert to be shared from Oh She Glows may just be the thing you are looking for this week. It is chocolate perfection, not too sweet, and great to be shared with a fantastic tea, friends, and Dean Martin, of course.

Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust

From Oh She Glows

Makes 1 (9-inch / 23-cm) torte; serves 8–14

For the crust:
¾ cup hazelnuts
¼ cup coconut oil
3 Tbsp. maple syrup
¼ tsp. fine-grain sea salt
1 ½ cups, divided, gluten-free if necessary

For the filling:
1 ½ cups, soaked for at least 4 hours
¾  cup  pure maple syrup
½  cup coconut oil
1/3 cup cocoa powder
1/3 cup dark chocolate chips, melted (I used chopped dark chocolate)
2 tsp. pure vanilla extract  
½ tsp. fine-grain sea salt
1 tbsp. espresso powder (optional)
shaved dark chocolate, for garnish (optional)
coconut flakes, for garnish (optional)

How To Play:
1. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
2. In a food processor, blend ½ cup of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the hazelnuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn’t, try adding a bit more maple syrup or processing a bit longer.
3. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.
4. Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.
5. Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, cocoa powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of almond milk (or a bit more) to help it along.
6. Pour the filling into the prepared crust, smoothing out the top evenly. Garnish with shaved chocolate and/or coconut flakes, if desired.
7. Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
8. Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen.

I can not take credit for this photo, for we ate it before the camera could take a photo!

Chilled-Chocolate-Espresso-Torte-475x315

Photo Credit: Angela Liddon’s Oh She Glows.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s