Chilled Chocolate-Espresso Torte & The Oh She Glows Cookbook

When it comes to cookbooks, I’m pretty picky. To me, a good cookbook must meet three very important criteria:

  1. It must include lots of beautiful photos.
  2. It must call for real, whole-foods ingredients.
  3. The recipes can’t be too complicated.

This is why I’m so excited about my friend Angela’s new book: The Oh She Glows Cookbook! It features over 100 vegan recipes made from all-natural ingredients, along with gorgeous photos, taken by Angela herself!the oh she glows cookbook

(The cookbook is available in two different covers, one for the USA and one for Canada, but the content is the same!)

I’ve been enjoying Angela’s blog, Oh She Glows, for years now, and I’m so excited to see her delicious recipes finally in print. This book covers it all– from green smoothies, to crunchy salads, to savory entrees, to decadent desserts.recipes from the oh she glows cookbook

If you’re familiar with Angela’s blog, you may also be excited to hear that she’s included recipes for her coveted Glo Bars. Now you can make these tasty granola bars in your own home!

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

Angela has been kind enough to let me share it with you all, so I hope you enjoy this decadent treat!

hazelnut tart

Chilled Chocolate-Hazelnut Torte with Toasted Hazelnut Crust
Makes 1 (9-inch) torte; serves 8-14

From The Oh She Glows Cookbook

Ingredients:

For the Toasted Hazelnut Crust:

3/4 cup raw hazelnuts
1/4 cup coconut oil
3 tablespoons maple syrup
1/4 teaspoon fine-grain sea salt
1/2 cup gluten-free oat flour
1 cup gluten-free rolled oats

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)

Directions:

1. Make the Toasted Hazelnut Crust: Preheat the oven to 350F. Lightly grease a 9-inch pie dish with coconut oil.

2. 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.

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 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, 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.

6. 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.

7. 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.

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. 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.

5 from 1 vote
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Chocolate-Espresso Torte & The Oh She Glows Cookbook
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

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
Servings: 10
Calories: 462 kcal
Ingredients
For the Toasted Hazelnut Crust:
  • 3/4 cup raw hazelnuts
  • 1/4 cup coconut oil
  • 3 tablespoons maple syrup
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 cup gluten-free oat flour
  • 1 cup gluten-free rolled oats
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)
      Instructions
      1. Make the Toasted Hazelnut Crust: Preheat the oven to 350F. Lightly grease a 9-inch pie dish with coconut oil.
      2. 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.
      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 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, 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.
      6. 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.
      7. 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.
      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. 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.
      Recipe Notes

      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.

      I hope you all enjoy this recipe, and if you’d like to see more from Angela, pick up a copy of her new cookbook. It officially hits the shelves on March 4th, but is available for pre-order today!

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

      Photography credit for recipes above: Angela Liddon

      *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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      Comments

      Sarah

      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!

      Josie

      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!

      Andrea

      Hi,

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

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