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Vegan Chocolate-Espresso Torte

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This Chilled Chocolate-Espresso Torte with Toasted Hazelnut Crust is my kind of dessert. It’s dairy-free and naturally sweetened, with a quick no-bake chocolate filling that is reminiscent of Nutella, the popular chocolate-hazelnut spread.

hazelnut tart

Angela has been kind enough to let me share it with you all from her book, The Oh She Glows Cookbook, so I hope you’ll enjoy this decadent treat!

Hazelnut tart
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5 from 1 vote

Vegan Chocolate-Espresso Torte

This dessert is dairy-free and naturally sweetened, with a quick no-bake chocolate filling that is reminiscent of Nutella, the popular chocolate-hazelnut spread.
Course Dessert
Cuisine American
Keyword chocolate, no bake
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10
Calories 462kcal


For the Toasted Hazelnut Crust:

For the Chocolate Filling:

  • 1 1/2 cups cashews , soaked
  • 2/3 cup agave nectar , or 3/4 cup maple syrup
  • 1/2 cup coconut oil
  • 1/3 cup cocoa powder
  • 1/3 cup dark chocolate chips , melted
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine-grain sea salt
  • 1/2 teaspoon espresso powder (optional)

Shaved chocolate (optional)

    Coconut flakes (optional)


      • Make the Toasted Hazelnut Crust: Preheat the oven to 350F. Lightly grease a 9-inch pie dish with coconut oil.
      • In a food processor, process the hazelnuts into a fine crumb with the texture of sand. Add the oil, maple syrup, salt and oat flour and process again until the dough comes together. Finally, add the 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, but it shouldn't be super-sticky either. If it's too dry, try adding 1 teaspoon water or processing it a bit longer.
      • 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 holes into the bottom to let steam escape.
      • 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.
      • Make the Filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, agave, 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 of almond milk (or a bit more) to help it along.
      • Pour the filling into the prepared crust, scooping every last bit out of the container. Smooth out the top evenly. Garnish with shaved chocolate and/or coconut flakes, if desired.
      • Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
      • 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. Serve with homemade coconut whipped cream and finely chopped hazelnuts, if desired. Wrap leftover slices individually and store them in an airtight container in the freezer for 1 to 1 1/2 weeks.


      Tip: Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the chocolate filling. Pour the filling into an 8-inch square pan lined with parchment paper; top with 1/2 cup toasted hazelnuts or walnuts, and freeze until solid (about 2 hours.) Slice into squares and enjoy straight from the freezer.


      Calories: 462kcal | Carbohydrates: 37g | Protein: 7g | Fat: 33g | Saturated Fat: 18g | Sodium: 186mg | Potassium: 335mg | Fiber: 3g | Sugar: 17g | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 2.8mg
      Per slice: Calories: 462, Fat: 33g, Carbohydrates: 37g, Fiber: 3g, Protein: 7g

      Recipe Credit: From TheOh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © Angela Liddon, 2014. Reprinted by permission of Avery Publishing. Photo by Angela Liddon.

      Reader Feedback: Have you tried this no-bake dessert yet? Let me know how you like it in the comments below!

      *Disclosure: I received a complimentary copy of this cookbook, but I am under no obligation to post a positive review. I was already planning on buying it myself!

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      Oh my, I am just grinning from ear to ear. Thank you so much for the kind words! I’ve enjoyed your blog for ages now and it’s such an honour for you to take part in my book tour! Thanks again Megan. xo


        This is really exciting news! Will the cookbook be available for purchase as an e-book?


          Yes it will, starting March 4th I’m told. 🙂

      Michelle Audisio

      Is this diabetic friendly?


        Hi Michelle, How would you define a recipe being diabetic-friendly? Please excuse me as I’m not entirely sure. If it means recipes that have a low glycemic index then I would say there are quite a few in this book. Most of the recipes are made up with whole grains, nuts, seeds, beans, legumes, and of course loads of veggies. Of course, there are some treats/desserts in the book you might have to avoid or modify. Hope this helps!

      Emily B

      Two of my favorite blogs coming together. It’s nice to know you two enjoy each other as much as I do!

      Ceara @ Ceara's Kitchen

      This looks like chocolate heaven in a torte!! I can’t wait to get the Oh She Glows cookbook – and this just made me so happy I am going to get it 😀

      Kim @ Hungry Healthy Girl

      Love Angela’s blog and I will definitely be picking up her cookbook. The torte looks fabulous!!

      Chrissy P

      I wonder if you can use macadamia nuts for the crust rather than hazelenuts

      melissa @ my whole food life

      I love both of your blogs and I can’t wait to get the Oh She Glows cookbook! I have no doubt it will be fabulous!


      Can you substitute grass fed butter for coconut oil?
      I have a coconut allergy. This looks like heaven.


        Yes, I don’t see why not!

      Alia Vo

      I love Angela’s blog, as well. Wow – this torte looks sooo decadent! xx

      Sarah Burns

      I’ve already pre-ordered this book. I can’t it to get it! Thanks for sharing Megan.


      I have already pre-ordered Angela’s cookbook. I follow her blog which led me to your blog. You two are my favorite blogs.

      Jordan @ The Blonde Vegan

      Yum!!! Your rendition of the torte looks absolutely phenomenal. I can’t wait to make this recipe… I could hardly choose which one to make for my post! I am so glad Angela’s post lead me to your blog. And I agree that those 3 criteria are essential in making a good cookbook! Xo, Jordan

      Laura H.

      When I saw the title and pictures of this torte I was sure it was going to have tofu as the filling, so as a soy-free, gluten-free vegan I was more than pleasantly surprised to see the ingredients are safe for me. I have ordered the book and can’t wait for it to arrive! Thanks for the review Megan!


      This looks divine! I love that chocolate food can actually be good for your body! I don’t eat grains but i imagine a mix of almond flour and coconut flour would work a treat!


      This looked so amazing, I had to make it right away. And it was actually more delicious than it looked! Just wanted to share that I made it slightly differently – I’m stingy with my chocolate chips (I save them for ie chocolate chip cookies/etc), so in their place I mixed 1/4 cup cocoa powder with 2 tbsp melted coconut oil, 2 tbsp honey & a dash of salt (your ingenious combo, which I use for everything from coating “candy” to adding to the ice cream machine to make chocolate “chips”), then added it to everything else in the blender and continued with the directions. Also I didn’t have any hazelnuts so I made a basic almond flour tart crust. As I said, it came out super-yummy (actually got an “oh wow” from my picky, non gluten-free husband…)! Thank you!


      YUMMMMM That recipe looks so bomb! The last cookbook I bought from your recommendation was The Fresh Energy cookbook. I love it so much and have made several recipes from it. I’ll def check out Angela’s book too!



      How can I substitute maple syrup? Could I used liquid stevia extract instead? Do you think it’ll affect the recipe? Thanks


      So happy to have found this! An old roommate of mine and I made this a few years ago and I loved it, but she took the cookbook when she moved out! Made it yesterday as a fun quarantine activity and can’t wait for dessert tonight!

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