Chocolate Espresso Torte Recipe

Name: Chocolate Espresso Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole almonds; 1 cup pitted dates firmly packed chopped, plus more as needed; 1/4 cup raw cacao powder or unsweetened cocoa powder; 3/4 cup liquid coconut oil; 2/3 cup pure maple syrup; 1/2 cup fat full-, canned coconut milk; 1/3 cup brewed espresso or strong coffee; 1/2 cup raw cacao powder or unsweetened cocoa powder; 3 cups raw cashews soaked; 1 teaspoon natural vanilla extract; 1/8 teaspoon salt natural

Servings: persons

1 cup whole almonds
1 cup pitted dates firmly packed chopped, plus more as needed
1/4 cup raw cacao powder or unsweetened cocoa powder
3/4 cup liquid coconut oil
2/3 cup pure maple syrup
1/2 cup fat full-, canned coconut milk
1/3 cup brewed espresso or strong coffee
1/2 cup raw cacao powder or unsweetened cocoa powder
3 cups raw cashews soaked
1 teaspoon natural vanilla extract
1/8 teaspoon salt natural

1
["Grease a 9"" springform pan with coconut oil. Process the almonds and dates in a food processor until the mixture is well combined and begins to clump together.", "Form the mixture into a ball; if it doesn't hold together, you may need to add more dates and process again.", "Press the mixture into the bottom of the prepared pan and set aside.", "For the filling", "Place all the filling ingredients into the blender jar of the KitchenAid(R) Pro Line(R) Series Blender. Secure the lid and blend on Speed 8 or 10 for about 1 minute, using the Flex Edge tamper to guide the ingredients through the blade. Blend until smooth and creamy.", "Pour the filling into the crust. Jiggle the pan lightly to get the mixture to settle evenly in the pan. Cover the pan with aluminum foil and freeze the torte for 6-8 hours until solidified.", "To serve, transfer the pan from the freezer to the fridge to defrost for about half an hour. Gently release the sides of the springform pan and cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for another half an hour before serving. Serve with ice cream or cream."]

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole almonds, 1 cup pitted dates firmly packed chopped, plus more as needed, 1/4 cup raw cacao powder or unsweetened cocoa powder, 3/4 cup liquid coconut oil, and more.

Yes, Chocolate Espresso Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Espresso Torte

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