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Friday, May 29, 2015

Chocolate Espresso Torte for One

You know that song, “Anticipation”? This pie involves a lot of that. You need to get the cashews soaking for this one and you’ll be doing little things for this darling pie all day. It’s not constant, though, so you should be able to get plenty done between events. And in the end—oh boy!

For the Crust:
¼ cup raw pecans or walnuts
1 1/3 TBLSP coconut oil, melted (5 seconds in the microwave will do it)
1 TBLSP maple syrup
Pinch of fine-grain sea salt
2 ½ TBLSP oat flour
5 TBLSP rolled oats
For the Filling:
½ cup raw cashews, soaked for 4 hours or more
3 ½ TBLSP agave nectar or maple syrup
2 ½ TBLSP vegan butter, melted
1 ½ TBLSP cocoa powder
1 ½ TBLSP dark chocolate chips, melted
Generous slosh of vanilla extract
Pinch of fine-grain sea salt
Pinch of espresso powder
Coconut flakes for topping (optional)

Make the Crust:
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a single-serving pie pan (mine is about 4 ½ inches across).
  1. In a food processor or blender, grind the nuts until they are about the texture of wet sand.
  2. Add the oil, syrup, salt, and oat flour, and process again until it comes together as a dough.
  3. Add in the rolled oats and pulse until the oats are chopped a bit, but not disintegrated. The dough should clump together when you press it.
  4. Press the dough into the pie pan, covering the bottom of the pan and coming up the sides. Poke a few holes in the bottom and sides of the crust. I like to use a fork. This crust won’t rise, but you want to give it room to expand with the holes.
  5. Bake for 10-13 minutes, until slightly crispy to the touch.
Set aside to cool.

Make the Filling:
  1. Drain and rinse the cashews.
  2. In a food processor or blender, combine the cashews, agave, oil, cocoa, melted chocolate, vanilla, salt, and espresso powder. Whirl away at it until the filling is completely smooth (this could take four or five minutes. You really want it silky). If it’s too thick, add a drizzle of almond (or other non-dairy) milk.
  3. Pour the filling into the baked crust. Smooth the top and sprinkle with coconut flakes, if you want.
  4. Freeze the torte for at least 4 hours or overnight.
  5. Before serving, allow the little precious to sit at room temperature for an hour or so. 

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