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Homemade Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream photo

Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream

Indulge in this rich Chocolate Hazelnut Torte topped with salty date caramel and coconut cream—it's a guilt-free dessert that delights!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Torte:
  • 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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Food processor or blender
  • 9-inch round cake pan
  • Whisk
  • Rubber spatula
  • Cooling rack

Method
 

Instructions
  1. Prepare the chia seed mixture by combining 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.
  2. Mix the dry ingredients by whisking together the almond meal, hazelnut meal, oat flour, arrowroot powder, cocoa powder, baking soda, sea salt, and coconut palm sugar until well combined.
  3. Combine the wet ingredients by mixing the coconut milk, vanilla extract, melted coconut oil, and the prepared chia seed mixture in another bowl. Whisk until smooth.
  4. Combine the dry and wet mixtures by pouring the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to overmix.
  5. Add chocolate chips and hazelnuts by folding in the semisweet vegan chocolate chips and toasted hazelnuts, ensuring they are evenly distributed throughout the batter.
  6. Bake the torte by preheating 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.
  7. Make the salty date caramel while the torte is cooling. 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.
  8. Prepare the coconut whipped cream by chilling 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.
  9. Assemble the torte by spreading the salty date caramel generously over the top once the torte has completely cooled. Add a layer of coconut whipped cream and finish with toasted and chopped hazelnuts for a beautiful presentation.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Customize the nut butters in the caramel for different flavors.
  • Soak dates properly to ensure smooth caramel consistency.