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Chocolate Hazelnut Torte

18/10/2014

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In keeping with the nutella recipe I made a couple of weeks ago, here's one for hazelnut chocolate fans. Dark chocolate hazelnut torte. I really did have problems putting this one down once I took a bite, it's just mouthfuls of wonderful healthy nutella bite after bite. As it's quite dense I made it thin torte style, however if you wanted to make it into a cake then double the filling recipe and go crazy!



Chocolate Hazelnut Torte


Base
1 cup raw almonds
1/4 cup sultananas (raisins)

Filling
2 cups roasted hazelnut
1 cup cashew pieces (soaked 6hrs)
1/2 cup cashew milk
1/2 cup cacao powder
1/2 cup maple syrup
2 TBS coconut oil
1 tsp vanilla essence
1/4 tsp celtic sea salt


Ganache Topping
1/4 cup cacao
2 TBS maple syrup
2 TBS coconut oil


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1. Combine all the ingredients for the base together in a high-speed blender or food processor and blend on medium until the nuts are crushed. You might have to scrape the sides several times. The crust should hold together but still have a crumbly texture

2. Coat an torte or flan pan with a thin layer of coconut oil and press the base mix lightly into the bottom so you form a crust

3.
Put the hazelnuts into a food processor and blend on med for about 5-8 mins, you might have to scrape down the sides several times until you get a smooth nut butter

4. Add the other ingredients into the nut butter mixture and blend on high until you reach a smooth consistency

5. Pour it over the base and smooth the surface with a spoon

6. Mix the ganache ingredients together and put into a squeeze bottle, then draw swirls or crisscross patterns over the top. I decided not to do a full on layer over the top as I wanted the hazelnut flavour of the torte come through with the ganache complimenting it, however if you want a full chocolate covering then just double the ingredients

7. Put into the freezer for 2-3 hrs to set


* I opted to use cashew milk as it has a much blander flavour to bring out the taste of hazelnuts. It's super easy to make however you can easily substitute soy or almond milk if you wish.


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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