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Salted Caramel Hazelnut Torte

This is a perfect centerpiece for the holiday season, join me in my kitchen so you can see just how simple it is to make a nourishing, decadent, and elegant dessert that’s truly something special.

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Salted Caramel Hazelnut Torte


For the crust:

  • 1 cup / 100g hazelnuts plus more for garnish
  • ¼ cup / 60ml coconut oil preferably flavour-neutral
  • 3 Tbsp. pure maple syrup
  • ¼ tsp. fine-grain sea salt
  • 1 ½ cups / 150g rolled oats divided, gluten-free if necessary
  • 2 Tbsp. cocoa or raw cacao powder

For the filling:

  • 1 ½ cups / 200g cashews soaked for at least 4 hours
  • ¾ cup / 175 ml pure maple syrup
  • ½ cup / 125 ml coconut oil
  • 2.6 oz. 75g white chocolate melted (dairy-free / vegan if desired)
  • 2 tsp. pure vanilla extract
  • ½ tsp. fine-grain sea salt

For optional topping:


Make the crust:

  • Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) spring form pan or pie dish with coconut oil.
  • In a food processor, blend ½ cup (50g) of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the hazelnuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn’t, try adding a bit more maple syrup or processing a bit longer.
  • Crumble roughly half of the dough evenly over the base of the pan. Starting from the middle, press the mixture firmly and evenly into the bottom, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Taking a small section at a time, use the remaining crust to go up the sides, all around the form until complete. Poke a few fork holes into the bottom of the crust to let the steam escape.
  • Bake the crust, uncovered, for 10 to 15 minutes, until lightly golden. Remove from the oven and set aside to cool.

Make the filling:

  • Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, melted white chocolate, vanilla, salt, and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon / 15ml of plant-based milk (or a bit more) to help it along.
  • Pour the filling into the prepared crust, smoothing out the top evenly. Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
  • Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served cold. Garnish with chopped hazelnuts, melted chocolate and flaky salt if desired.


  • Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the filling. Pour the filling into an 8-inch (20-cm) square pan lined with plastic wrap; top with ½ cup / 65g toasted hazelnuts and a drizzle of melted chocolate. Freeze until solid (2-4 hours). Slice into squares and enjoy straight from the freezer!


Serves 10-14