Chocolate, Coffee & Chestnut Torte

So it’s December – HOW DID THAT HAPPEN?! And we all know what that means – the season of celebration, festivities and getting into the spirit of Christmas, woohoo! I don’t know about you but even with a baby, my diary is jam-packed with events, parties, family get-togethers and plenty of work to crack on with – yes, it’s going to be non-stop.

This time of year means more indulgence… So I was excited to create my latest recipe for Percol Coffee, something a little special for Christmas. With an oat, date and almond base topped with a chocolate torte brought to life by Percol’s intense Black & Beyond Espresso, this combination works incredibly well with chunky, sweet chestnuts inside. Gold glitter is the finishing touch for this pretty, rich dessert.


Ingredients:
For the base –

  • 100g whole almonds
  • 100g rolled oats (I used Flahavan’s – can be gluten-free)
  • 100g dates, soaked in boiling water for 10 minutes then drained (I used Whitworths)
  • 50g desiccated coconut
  • 4 tablespoons maple syrup or agave nectar (I used Indigo Herbs)

For the torte topping –

  • 150g plain gluten-free flour
  • 50g ground almonds
  • 75g stevia or coconut sugar (I used Natvia)
  • 3 tablespoons cacao or cocoa powder (I used LucyBee)
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 2 teaspoons Percol Black & Beyond Espresso dissolved in 1 teaspoon boiling water
  • 240ml almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted (I used LucyBee)
  • 75g cooked chestnuts, chopped (I used Merchant Gourmet)

To decorate –

  • Sieved cacao or cocoa powder
  • Edible glitter spray
  • Festive decorations!

Get making!

  1. Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
  2. First make the base: Place the ingredients in a food processor or high powder blender and blend well for at least 1 minute until the mixture is broken down and comes together like a flapjack consistency.
  3. Tip this into the tin and press the mixture down with your fingers to cover and pack in tight.
  4. Next mix together the flour, ground almonds, stevia/coconut sugar, cacao/cacao, baking powder, bicarb and cinnamon in a bowl.
  5. Whisk together the almond milk and apple cider vinegar and set aside for 10 minutes – it creates a vegan buttermilk.
  6. Whisk in the melted coconut oil and vanilla into the milk mixture then pour into the dry ingredients and mix until a smooth batter. Fold in the chestnuts.
  7. Pour over the base and spread out evenly. Bake for 20-25 minutes until springy to touch and a skewer comes out clean. Leave to cool in the tin then remove and place on a serving board.
  8. Dust with extra cacao/cocoa, edible glitter and decorations – then slice and serve!

Check out my other recipes working with Percol Coffee over here 🙂