Vegan Rich Chocolate Torte
Servings 16
Ingredients
1.5 cup Plain Flour
1.5 cup Almond meal
2 tablespoon Natvia
0.25 teaspoon salt
2 teaspoon Vanilla Extract
0.33 cup Vegetable oil
0.33 cup soy or almond milk
240 g Dark chocolate (dairy free) broken into pieces
160 g Silken tofu
2 teaspoon Vanilla Extract
3 tablespoon Natvia
25 mls Espresso or Instant coffee
35 g hazelnuts, roughly chopped
Method
- Preheat oven to 160°C. Grease a 20cm spring form tin with oil.
- To make the base, combine flour, almond meal, salt and Natvia in a bowl, then add in vanilla, oil and milk.
- Mix well until it comes together as a ball. Press evenly into base of the tin with a little coming up the sides to form a crust.
- Prick the base and blind bake for 10-15 minutes or until golden. Remove from oven to cool.
- To make the filling, melt chocolate in a bowl in the microwave or over a saucepan of simmering water, until smooth.
- Allow to cool slightly. Combine tofu, vanilla, Natvia and coffee with melted chocolate in a blender and process until smooth
- Pour filling into cooled base and bake again for a further 20 minutes. Remove and let cool before slicing to serve.
