How was your weekend? I thought it was going to be in the mid-70s all weekend, so I was excited to pretend it was summer and breakout the shorts, flip-flops and make a dessert for a barbecue at our neighbor's house on Sunday. Well, I was a little ahead of the mother nature I think. I went home to change into jeans and a hoodie, and this little piece of frozen heave did not exactly defrost quickly outside. Ah summer, please get here soon!
Anyway despite the cooler temps, we had a great time outside running after toddlers and dogs, drank delicious watermelon cocktails, and ate some great food. And we finished it off with this! This frozen deliciousness is vegan and gluten-free and does not require an oven. As much as I love to bake, sometimes you need to switch it up.
And this! This you can totally do. If you have a food processor, you can make this lovely torte in about 10 minutes flat. Throw it in the freezer for a few hours, and voila, dessert is served! Be warned, there may not be leftovers, and you might be sad about it after the fact.
I made a no-bake torte from Angela at Oh She Glows last summer, and wanted to do a remake with different ingredients - including a certain jar of Justin's chocolate-hazelnut spread that was gifted to me this weekend by a dear friend. Amazing! Combined with coconut milk, cocoa powder and banana, it is a combination of my dreams. And don't forget the strawberries on top! Just slice them real quick before serving and throw a few on each slice, you won't regret it.
No-Bake Chocolate Banana Hazelnut Torte
Modified from Oh She Glow's Coconut Ice Cream Torte
Prep time: 10 minutes
Freeze time: 3 hours
- 1 cup whole raw almonds
- 1 1/2 cups gluten free oats
- 5 large Medjool dates, pitted (add a few more if dates are small)
- 1/4 tsp fine sea salt
- 1/4 cup melted coconut oil
- 1 can full-fat coconut milk
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons tapioca starch (or alternatively arrowroot powder or cornstarch)
- 4 tablespoons Justin's Chocolate Hazelnut Butter
- 1 ripe banana
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup (can be omitted, taste filling first!)
- 1/2 teaspoon fine sea salt
- Strawberries for garnish
- In your food processor, make the crust first. Combine the almonds and oats, process until sand-like in texture. Then add the pitted dates, salt and coconut oil. Process until well combined and looks like wet sand.
- Grease a torte, pie or springform cake pan (whatever you got will work!) Pour the crust mixture into the pan, and press down firmly with your hands. Keep pressing and rotating the pan until the crust is even and densely packed.
- Next, rinse your food processor. Add the filling ingredients - coconut milk, cocoa powder, starch, chocolate-hazelnut butter, whole banana, vanilla extract, and salt. Process until smooth. Do a quick taste test to see if you need to add the maple syrup for more sweetness.
- Pour filling carefully over the crust. You might have extra filling so don't overflow the pan! Not wanting to waste any chocolate ever, I poured the extra into a small Ball jar to freeze for a rainy day.
- Cover the torte with plastic wrap to prevent freezer-spillage. Carefully transport to an empty shelf in your freezer. Freeze for 3 hours.
- Before serving, set out to defrost for 15-20 minutes (if you can wait that long). Slice with a sharp knife. Add the strawberries for garnish.
- Love and definitely have seconds!