Vegan Chocolate Cream Torte
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • CRUST
  • 1 cup oats ( gluten free if necessary)
  • 3 cups blanched almond meal
  • 4 TBSP grapeseed or sunflower oil
  • pinch salt
  • 4 TBSP maple syrup
  • FILLING:
  • 2 cups coconut cream
  • 200 g dark chocolate, chopped
  • ⅓ cup maple syrup
  • ½ cup unsalted peanut butter
Method
  1. For the crust: whiz the oats in a blender or food processor until they become a flour.
  2. Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
  3. Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
  4. Bake the crust for 12 - 15 minutes at 180 C
  5. Remove from the oven and allow to cool completely before adding filling
  6. For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick smooth consistency.
  7. Pour over curst and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.
  8. Once set dust with cacao powder and add toppings of choice.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-cream-torte/