This decadent, vegan pie is the perfect dessert for holidays spent at home.
It's the holidays, and for me that means spreading compassion however I can. Even with food! If you're at all like me, then you may be the only vegan in your household too, and you want to make dishes that everyone loves. This pie is sure to please everyone who has a sweet tooth... and watch out, because it will disappear fast! It's so good that it may even convert your non-vegan family members... or at least encourage them that plant-based doesn't mean boring.
Made with chocolate and hazelnuts, it fits just as well with warm holiday dishes as it does with a pile of raw greens and fruits. Thankfully it's a pretty straightforward one to whip up and you probably have the majority of the ingredients hanging out in your pantry already. Even in a blizzard, a skip down to the bodega or corner store for hazelnuts is not out of the question. These measurements can be changed to fit your dietary needs and tastebuds also, so feel free to adjust as you see fit. Bon Appétit!
This post originally appeared on Sustaining.Life, where you can find simple vegan recipes, a sustainable shopping guide, and holistic musings about living a sustainable lifestyle. All images are by Faye Lessler.
Vegan Chocolate Hazelnut TortE
Prep time: 60 minutes. Cook time: 30 minutes.
• 1 cup flour
• 1 1/2 cup hazelnuts
• 6 oz dark chocolate (75% - 100%) - you can sub up to half of this with cacao or cocoa powder if you're running short on chocolate chips/baking chocolate
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 1 cup sugar
• 3 tbsp coconut oil (cold, slightly solid)
• 2-6 tbsp ice wate
1. Grind 1/2 of the hazelnuts in a blender until powdered. Add flour, hazelnut powder and 1/2 of the sugar to a large mixing bowl and incorporate.
2. Add 2 tbsp coconut oil and iced water, adding one tbsp at a time as you mix with a wooden spoon. Dough should form, smooth but a little crumbly. Roll into a ball and refrigerate for 1 hour.
3. Once cooled, roll out as much as possible before pressing dough into the pie dish. Heat oven to 350*F.
4. Prepare a double boiler by placing a smaller pot inside of a larger one, 1/3 full of water. As the water in the bottom pot boils, the smaller pot will float without touching the bottom of the larger pot. Add chocolate, vanilla and 1 tbsp coconut oil to the small pot and let melt.
5. When chocolate is 1/2 melted, add remaining sugar and maple syrup, stirring as you go. Remove from heat just before all of the chocolate is melted and stir vigorously until smooth (or as smooth as you can get).
6. Add remaining hazelnuts, roughly chopped, to the melted chocolate and mix thoroughly.
7. Add chocolate mixture to the crust, even out with a spatula, then top with more chopped hazelnut pieces.
8. Bake for 20-30 minutes or until the center of the pie settles and the crust is browned.
9. Let cool for 20 minutes, then slice and serve with a generous helping of vegan ice cream! This torte is even better served cold the next day.