Orange Chocolate Hazelnut Torte

Yield: 12 pieces



1 cup hazelnuts

3 dates, roughly chopped (soft)



1. Place hazelnuts in food processor and pulse until nuts are finely chopped. 


2. Add the dates. Pulse until well combined and the crust sticks together. 


3. Spread the crust in a nine-inch pan with removable bottom.


Ganache Layer



1 cup cacao powder

1 cup raw agave nectar 

1/2 cup coconut oil, melted

1 cup hazelnuts

1 teaspoon Organic Orange Flavor

3 tablespoons orange zest

Pinch Himalayan salt


1. Place Hazelnut in the food processor and pulse until nuts are finely chopped.

2. Add all the others ingredients and pulse until well combine.


3. Pour over crust and refrigerate at least 30 minutes but not over an hour.

Caramel Layer



1 cup coconut butter, softened 

3/4 cup organic raw agave nectar

1/4 cup orange juice

1 cup hazelnuts, chopped

2 tablespoons orange zest


1. Whisk together coconut butter, maple syrup and orange juice until smooth. 


2. Stir in hazelnuts and orange zest. 


3. Put on top of ganache layer and refrigerate overnight.

Raw Chocolate decoration


1 cup raw cacao butter, chopped, or coconut oil

1 cup unsweetened cacao or cocoa powder (raw if desired) 

1/2 cup coconut nectar or liquid stevia to taste


1. Melt cacao butter in a bowl of a double boiler or in the dehydrator.

2. Remove from heat and whisk in cacao powder, coconut nectar, and extract until thickened.

3. Drop the  chocolate in a chocolate squeeze bottle and put the bottle in the fridge for maximum 15 minutes.

4. Squeeze the chocolate over the cake.