Name: Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon ground chia seeds; 1 cup water; 1 cup almond meal/flour; 1 cup hazelnut meal; 1 cup oat flour; 2 tablespoons arrowroot powder; ½ cup cocoa powder; 1 teaspoon baking soda; ½ teaspoon fine sea salt; 1 cup coconut palm sugar (or cane sugar); ¾ cup coconut or almond milk; 2 teaspoons vanilla extract; ¾ cup coconut oil (melted); 1 cup semisweet vegan chocolate chips; 1 cup toasted hazelnuts (for topping); 1 can full fat coconut milk (13.5 oz); 1 scant cup cashew butter; ¼ cup maple syrup; ½ teaspoon fine sea salt (for caramel); 2 teaspoons lemon juice (for caramel); ½ cup melted coconut oil (at room temperature); 7-8 soft pitted Medjool dates; Boiling water (to cover the dates); 1 tablespoon fresh lemon juice (for caramel); ½ teaspoon fine sea salt (for caramel); ½ teaspoon vanilla extract (for caramel); 1-2 tablespoons non-dairy milk (to adjust caramel consistency); Coconut whipped cream (for topping); Toasted and chopped hazelnuts (for garnish)

Indulging in a rich dessert can be a truly satisfying experience, especially when it combines the decadent flavors of chocolate and hazelnuts. This Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream is a delightful treat that will impress anyone who takes a bite. It’s gluten-free, vegan, and packed with wholesome ingredients that make it a guilt-free indulgence. Let’s dive into what makes this recipe special and how you can create this stunning dessert in your own kitchen.

What Makes This Recipe Special

This chocolate torte is unlike any other. It’s not just about the rich chocolate flavor; it’s about the perfect harmony of textures and tastes. The torte itself is dense and fudgy, thanks to the combination of hazelnut meal and cocoa powder, while the salty date caramel adds a delightful contrast that elevates the experience. Topped with luscious coconut cream and sprinkled with toasted hazelnuts, this dessert is a feast for both the eyes and the palate.

What Goes Into Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream

Creating this masterpiece requires some carefully selected ingredients. Here’s what you will need:

1 tablespoon ground chia seeds – Acts as a binding agent and adds healthy omega-3 fatty acids.
1 cup water – Used to activate the chia seeds.
1 cup almond meal/flour – Provides a nutty flavor and moist texture.
1 cup hazelnut meal – Adds richness and enhances the hazelnut flavor.
1 cup oat flour – A gluten-free alternative that helps bind the ingredients together.
2 tablespoons arrowroot powder – A great thickener for the torte.
½ cup cocoa powder – The star ingredient that gives the torte its chocolatey goodness.
1 teaspoon baking soda – Helps the torte rise and become light.
½ teaspoon fine sea salt – Enhances the flavors in the dessert.
1 cup coconut palm sugar (or cane sugar) – Adds sweetness with a hint of caramel flavor.
¾ cup coconut or almond milk – Keeps the batter moist.
2 teaspoons vanilla extract – Adds depth of flavor.
¾ cup + 2 tablespoons coconut oil – Provides richness and moisture.
1 cup semisweet vegan chocolate chips – For that extra burst of chocolatey goodness.
1 cup toasted hazelnuts – For topping and added crunch.
1 (13.5 oz) can of full fat coconut milk – Essential for creamy coconut whipped topping.
1 scant cup cashew butter – Adds creaminess and a hint of nuttiness.
¼ cup maple syrup – Natural sweetener for the caramel.
½ teaspoon fine sea salt – Balances the sweetness of the dates.
2 teaspoons lemon juice – Brightens the flavor of the caramel.
½ cup melted coconut oil (at room temperature) – For mixing into the caramel.
7-8 soft pitted Medjool dates – The base for our salty date caramel.
Boiling water (to cover the dates) – Softens the dates for easy blending.
1 tablespoon fresh lemon juice – Adds a citrusy kick to the caramel.
½ teaspoon fine sea salt – Enhances the caramel’s flavor.
½ teaspoon vanilla extract – For extra flavor in the caramel.
1-2 tablespoons non-dairy milk – To adjust the consistency of the caramel if needed.
Coconut whipped cream (see note) – For topping the torte.
Toasted and chopped hazelnuts – For garnish.

Appliances & Accessories

To create this delicious Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream, you will need the following tools:

Mixing bowls – For combining dry and wet ingredients.
Measuring cups and spoons – For accurate ingredient measurements.
Food processor or blender – Essential for making the date caramel.
9-inch round cake pan – For baking the torte.
Whisk – For mixing batter and ingredients smoothly.
Rubber spatula – For folding and scraping the batter.
Cooling rack – To cool the torte after baking.

Stepwise Method: Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream

Step 1: Prepare the Chia Seed Mixture

In a small bowl, combine 1 tablespoon of ground chia seeds with 1 cup of water. Stir well and let it sit for about 10 minutes until it forms a gel-like consistency.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond meal, hazelnut meal, oat flour, arrowroot powder, cocoa powder, baking soda, sea salt, and coconut palm sugar until well combined.

Step 3: Combine the Wet Ingredients

In another bowl, mix the coconut milk, vanilla extract, melted coconut oil, and the prepared chia seed mixture. Whisk until smooth.

Step 4: Combine Dry and Wet Mixtures

Pour the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to overmix.

Step 5: Add Chocolate Chips and Hazelnuts

Fold in the semisweet vegan chocolate chips and toasted hazelnuts, ensuring they are evenly distributed throughout the batter.

Step 6: Bake the Torte

Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan with coconut oil or line it with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the torte to cool in the pan for 10 minutes before transferring it to a cooling rack.

Step 7: Make the Salty Date Caramel

While the torte is cooling, prepare the caramel. Place the pitted Medjool dates in a bowl and cover them with boiling water. Let them soak for about 10 minutes until softened. Drain the dates and add them to a food processor along with the maple syrup, lemon juice, sea salt, vanilla extract, and melted coconut oil. Blend until smooth, adding non-dairy milk as needed to achieve your desired consistency.

Step 8: Prepare the Coconut Whipped Cream

Chill a can of full-fat coconut milk in the fridge overnight. Scoop out the solidified cream and place it in a mixing bowl. Whip it using a hand mixer until fluffy. Sweeten with a bit of maple syrup or vanilla extract if desired.

Step 9: Assemble the Torte

Once the torte has completely cooled, spread the salty date caramel generously over the top. Add a layer of coconut whipped cream and finish with toasted and chopped hazelnuts for a beautiful presentation.

Make It Your Way

Feel free to customize this Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream with these variations:

Substitute almond meal with more hazelnut meal for an even nuttier flavor.
Experiment with different nut butters in the caramel, such as almond or peanut butter.
Add a sprinkle of sea salt on top of the caramel for an extra salty kick.
Incorporate different plant-based milks for the whipped cream, such as cashew or soy milk.

Slip-Ups to Skip

To ensure your torte turns out perfectly, avoid these common mistakes:

Overmixing the batter can lead to a dense texture. Mix just until combined.
Not allowing the torte to cool completely before adding the caramel can cause it to melt.
Using cold coconut cream can prevent it from whipping up nicely.
Skipping the soaking of dates can result in a gritty caramel texture.

Leftovers & Meal Prep

If you have any leftover torte, store it in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop, making it even more delicious on the following days! You can also prepare the torte in advance and assemble it just before serving for a special occasion.

Your Top Questions

Can I use regular flour instead of gluten-free options?

Yes, you can substitute the oat flour with regular all-purpose flour if you’re not following a gluten-free diet. Just keep in mind that the texture may vary slightly.

What can I use instead of coconut oil?

If you’re looking for an alternative to coconut oil, you can use vegetable oil or melted vegan butter. Just ensure that any substitute maintains the same consistency for the recipe.

Can I freeze the torte?

Yes! You can freeze the torte for up to 3 months. Just wrap it tightly in plastic wrap and then in foil before freezing. Thaw it overnight in the fridge before serving.

Is this dessert suitable for children?

Absolutely! This Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream is kid-friendly and can be a wholesome treat for children, especially with the natural sweetness from dates and coconut sugar.

Wrap-Up

Creating a dessert that is both indulgent and wholesome can be truly rewarding, and this Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream is a testament to that. With its rich chocolate flavor, nutty undertones, and the luxurious addition of date caramel and coconut cream, this dessert is not just a treat; it’s an experience. Whether it’s for a special occasion or just a cozy night in, this torte is bound to impress. Enjoy every bite and the compliments that come your way!