Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust

Indulge in the rich flavors of this decadent vegan dessert featuring a luscious chocolate espresso filling atop a crunchy toasted hazelnut crust. Perfect for any occasion, this chilled torte is sure to satisfy your sweet cravings while impressing your guests.

Ingredients:

• 1 cup toasted hazelnuts
• 1 cup pitted dates
• 2 cups raw cashews, soaked overnight
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 1/2 cup cacao powder
• 1/4 cup brewed espresso
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

Pulse the hazelnuts in a food processor until they are very small

Pulse in the dates until a sticky dough forms

Press the hazelnut-date mix into the bottom of a springform pan that has been lined with parchment paper to make the crust

Put in the freezer while you make the filling

Soaked cashews, maple syrup, melted coconut oil, cacao powder, espresso, vanilla extract, and salt should all be put into a blender

Mix until it's creamy and smooth

Place the crust in the springform pan and then pour the chocolate espresso filling on top of it

Use a spatula to make the top smooth

Freeze the torte for at least 4 hours or overnight to set

Let the torte thaw a bit at room temperature for about 10 to 15 minutes before serving

If you want, you can add more toasted hazelnuts as a garnish

Cut it up and serve it cold