Chilled Chocolate Hazelnut Torte

I am in LOVE with this dessert.  It is creamy and rich, with a perfect balance of super smooth chocolate with subtle coconut and espresso flavors. It tastes totally indulgent, and yet it is full of good-for-you ingredients.  Cacao powder.  Oats.  Hazelnuts. Cashews.  Coconut oil.  And of course, one can never go wrong with combining chocolate and hazelnuts.

I used a 10 1/2 x 1 inch tart pan with a removable bottom, but the original recipe calls for a 9 inch pie dish.  I thought being able to remove the sides was helpful in being able to slice the frozen torte.  Also, I used a Vitamix to blend the filling and I think that helped to achieve the ultra smooth consistency of the filling.  If using another blender, make sure to blend long enough to ensure the filling is smooth.  I love that this can be served chilled from the freezer.  It’s such a great dessert for having company over since it can be made ahead of time.  I know we will be making this dessert over and over again!

 

Chilled Chocolate Hazelnut Espresso Torte
Serves: 8-14
 
Ingredients
  • For the crust:
  • ¾ cup hazelnuts
  • ¼ cup unrefined coconut oil
  • 3 tablespoons maple syrup
  • ¼ teaspoon sea salt
  • 1½ cups rolled oats

  • For the filling:
  • 1½ cups unsalted cashews, soaked at least 4 hours, drained and rinsed
  • ½ cup + 2 tablespoons maple syrup
  • 5 tablespoons unrefined coconut oil
  • ⅓ cup raw cacao powder
  • ⅓ cup dark chocolate chips, melted
  • 2 teaspoons vanilla
  • ½ teaspoon sea salt
  • 1 teaspoon espresso powder
  • shaved dark chocolate and unsweetened coconut flakes, for garnish
Instructions
For the crust:
  1. To remove the bitter skins off the hazelnuts, roast the hazelnuts in a single layer for 10-12 minutes in a 350 oven. Transfer the hazelnuts to a kitchen towel, and use the towel to rub the skins loose.
  2. In a food processor, process ½ cups of the oats until it becomes a coarse flour. Remove oat flour and set aside. Next process the hazelnuts until finely ground, being careful not to over process into nut butter. Add the oat flour, the remaining oats, the coconut oil, maple syrup, and sea salt. Pulse until mixture forms a loose dough and sticks together when pressed.
  3. Transfer dough into a lightly greased tart pan or pie dish. Using slightly wet fingers, press the dough tightly and evenly around bottom and sides of the pan. Use a fork to poke holes in the crust to prevent air pockets.
  4. Bake the crust for 10-12 minutes, until it starts to turn golden. Allow crust to cool before filling.
For the filling:
  1. Add all of the filling ingredients to a blender. Blend on high speed until completely smooth.
  2. Pour filling into cooled crust and use an offset spatula to smooth the top.
  3. Freeze the torte, uncovered for a couple of hours, then cover with foil and freeze for another 4-6 hours, or overnight.
  4. To serve, garnish with shaved dark chocolate and/or coconut flakes. Serve straight from the freezer, but allow 5-10 minutes for torte to thaw before slicing.
Notes
slightly adapted from My New Roots, originally from the Oh She Glows Cookbook

 

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granola bars

My husband plays in a weekly tennis league and each week the men take turns bringing snacks for their after-play hang out time.  This past week was my husband’s turn and I made these granola bars for him to bring along.  I thought they would be the perfect healthy snack for replenishing some of their energy!  I sent almost the entire batch (not the whole batch because of course we couldn’t resist eating some ourselves)  and he came back with none!

I’ve tried making several versions of homemade granola bars and these are my all-time favorite.  If stored at room temperature, they are chewy with just a bit of crunch.  If stored in the fridge, they become completely crunchy.  I like to use my 12 x 17 baking sheet to make these because I find this makes it easier to press down on the mixture at the end.  This makes quite a lot, so you can also halve the recipe and use an 8 x 12 baking dish instead as long as you be sure to press down evenly by the sides of the pan.  Pressing down the mixture is an important step for keeping the granola bars together when slicing them.

granola bars

Granola Bars
Serves: makes 24-32 bars
 
Ingredients
  • 4 cups old fashioned rolled oats
  • 2 cups sliced almonds
  • 2 cups unsweetened shredded coconut
  • 1 cup toasted wheat germ
  • 6 tablespoons unsalted butter
  • 1 cup honey
  • 6 tablespoons light brown sugar, lightly packed
  • ½ teaspoon kosher salt
  • 1 tablespoon vanilla
  • 1 cup golden raisins
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 350. Line a 12x17 inch pan with parchment paper.
  2. Mix together the oats, sliced almonds, coconut, wheat germ, raisins, and cranberries together in a large mixing bowl.
  3. Melt the butter, honey, sugar, and salt together over medium heat. Bring to a boil and let cook for about one minute. Turn the heat off and stir in the vanilla.
  4. Pour the wet mixture over the dry mixture and stir together until fully incorporated. Transfer mixture to the baking pan and press mixture down tightly with the back of a rubber spatula.
  5. Bake for 25-30 minutes, until granola is golden. Cool for about 2 hours and slice into bars.

 

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chicken pot pie soup

This soup has all of the goodness you would expect from a chicken pot pie filling.  It’s creamy with chunks of tender meat, and is full of vegetables.  It’s so delicious I don’t even miss the crust.  Seriously! It’s perfect for days when you want a slightly lighter, but still satisfying meal.  Easy to make ahead and keep warm on the stove.  Add a loaf of crusty bread and you have perfect comfort food!

Chicken Pot Pie Soup
Serves: 6-8
 
Ingredients
  • 4 cups low-sodium chicken broth
  • 2 skin-on, bone-in chicken breast halves (about 20 ounces total)
  • 2 yellow onions, 1 thinly sliced and 1 chopped
  • 1 tsp dried parsley
  • ¼ tsp dried thyme
  • ¼ tsp black peppercorns
  • 6 tablespoons unsalted butter, at room temperature
  • 2 carrots, small diced
  • 2 celery stalks, small diced
  • 6 white mushrooms, diced
  • 2 unpeeled red-skinned potatoes, diced
  • ⅓ cup plus 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • ¾ cup thawed frozen peas
  • salt and freshly ground pepper
Instructions
  1. Combine the chicken broth with 2 cups of water in a large saucepan. Add the chicken, sliced onion, parsley, thyme, peppercorns, and ½ teaspoon salt. Bring to a boil. Lower heat to medium-low, partially cover the pot, and simmer the chicken over medium heat until the meat is no longer pink, about 30-40 minutes. Take the chicken pieces out and set aside. Strain and reserve the remaining broth.
  2. Melt 1 tablespoon butter in a large pot over medium heat, and saute the chopped onion, carrots, celery, and mushrooms. Continue to cook until onion is translucent, about 5 minutes. Stir in the potatoes. Add 4 cups of the reserved broth. (Save remaining broth for another use.) Reduce heat to low and simmer for 30 minutes.
  3. After the chicken has cooled, shred the meat into bite size pieces using two forks. Set meat aside to add at the end.
  4. With the 5 remaining tablespoons of butter, add the flour and mash with a fork to make a thick paste. Whisk in 2 cups of the cooking broth to make a thinner paste. Whisk this mixture into the large pot and continue to whisk until smooth. Add the cream and milk and stir constantly until thickened and smooth, about 10 minutes. Add the shredded chicken and peas and continue to heat another 15 minutes. Season to taste with salt and pepper.
Notes

 

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