Method for the crust:
Place all ingredients in a food processor and pulse until coarsely chopped. If the mixture does not hold together when pinched with your fingers, add some of the reserved soaking liquid until it does. Press down the mixture into the base of a spring-form cake tin (greased lightly with coconut oil) to form a crust and set aside.
Method for the filling:
To make the filling, first make the hazelnut butter by placing 1 cup of hazelnuts into a food processor and processing until the fats release and you have a nice soft butter. You will have to scrape down the sides of the food processor quite often while mixing.
Next place all of the ingredients, including the hazelnut butter, into the food processor until well blended, ensuring no chunks of avocado remain. Pour the mixture over the crust and freeze for at least 3 hours, or until set.
Method for the ganache:
Whisk together all ingredients except the hazelnuts, which should be stirred in afterwards. Then stir them in.
To finish the torte:
To finish, evenly spread the ganache over the filling, which should now be set, and top with the remaining nuts. Return to the freezer until it has completely set, and then serve.
Andy’s Sugar Safe® Tips
Serve this delicious torte with fresh organic strawberries to complement its rich chocolate-y coffee taste.
Keep in mind that both maple syrup and honey contain fructose. As such, these should be consumed in moderation as an occasional treat. Research has shown that an excess of fructose can be harmful to your health. A useful tip is to keep your daily fructose consumption below 25g.