Rocher torte recipe

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  • Yield: 1 (10 in, 26 cm) torte, or 14–16 pieces
  • Preparation Time: 1 Hour


For the Top Layer
  • ¾ cup cashews
  • ¾ cup hazelnut paste
  • 1⁄3 cup maple syrup
  • 2⁄3 cup birch sugar (xylitol)
  • 2⁄3 cup cocoa powder
  • Pinch of salt
  • ¼ cup coconut oil
  • 1⁄3 cup cocoa butter
For the Base Layer
  • 1½ cups hazelnuts
  • 1 cup cacao nibs
  • pinch of salt
  • 8 dates (medjool are best)
  • 2 tbsp coconut nectar
For the Topping
  • ½ cup hazelnuts
  • 1⁄3 cup cacao nibs
  • 2 tbsp birch sugar (xylitol)
  • Pinch of salt
How to Make It
  1. Soak the cashews overnight in cold water. Drain them just before using.
  2. To make the base layer, place the hazelnuts, cacao nibs, and salt into a food processor, and process to make a coarse flour. Pit the dates, add the coconut nectar, and mix everything until the nuts have combined with the other ingredients.
  3. Line the pan with parchment paper. Press the dough evenly into the pan. Put the pan in the refrigerator.
  4. To make the top layer, rinse the soaked cashews well. Place them into the food processor and add the remaining ingredients, except for the coconut oil and cocoa butter. Purée until thick and creamy. Melt the coconut oil and cocoa butter, add them to the mixture, and process to combine. Pour the mixture into the cake pan, even out the surface, and chill for 2 hours in the freezer.
  5. To make the topping, place all the ingredients in a food processor and chop them coarsely. Sprinkle them over the torte before serving. The torte will keep for about 5 days in the refrigerator, or up to a month in the freezer.

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