A smooth and elegant chocolate and mocha-flavoured filling, a roasted hazelnut crust, and a dazzle of sugared nuts on top …something for all the senses!
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| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
slices
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Ingredients
- 3/4 cup toasted hazelnuts pulsed into crumbs
- 1/4 cup granulated sugar
- 1/2 cup quick cook oats It's easy to swap in gluten-free oats!
- 1/4 teaspoon salt
- 1/3 cup vegan butter You can also use the refined coconut oil.
- 2 350 gram packages siken tofu I found this at a TNT store...it's important to use the silken version!
- 2 teaspoons real vanilla extract
- 1/2 cup cocoa
- 1/2 cup granulated sugar
- 1 cup vegan chocolate chips melted and slightly cooled (Kirkland's are great!)
- 1/4 cup strong coffee cooled
Topping
- 1 cup lightly toasted hazelnuts to be candied, flavoured, and crushed for a delicious crunch!
- 1/4 cup strong coffee
- 1/2 cup brown sugar
Ingredients
Topping
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Instructions
- Prepare a 8 inch springform pan by lightly spraying the inside and then lining the bottom with parchment paper. Preheat the oven to 325 degrees F.
- Toast your hazelnuts carefully for a few minutes until brown and roasty! Let cool for a few minutes and then throw them into your food processor until finely ground. Add the oatmeal, sugar, and salt. Pulse a few times. Then add the melted oil or butter and blend until combined. This should be pressed into the bottom of your prepared pan.
- Bake your crust for about 20 minutes and then let cool while you make the filling. Turn the oven down to 300 degrees F. in preparation for the next step.
- For the filling, combine the tofu and the vanilla in your food processor and mix until smooth. Sift your cocoa powder into your sugar and then add these to your processor. Add your cooled strong coffee and blend. Melt your chocolate and let cool a little. The add it to the processor and blend until smooth.
- Spoon your filling onto your prepared crust. Place in oven on a cookie sheet and let cook for about 40 minutes. It will feel mostly firm but will be soft in the middle. Let cool and then cover and refrigerate for a few hours or overnight.
- Prepare your hazelnut mocha crunch by putting your toasted hazelnuts into a saucepan, adding the coffee and brown sugar, and cooking over medium heat until the sugar crystalizes on to the nuts. Let cool spread out on a piece of parchment. When cool and you are ready to decorate, crush them with a rolling pin to the desired size.
- Remove your cake carefully and decorate with the candied hazelnuts. You can make a ring of a dozen whole hazelnuts and then make a one-inch circle frame of the crushed nuts. Leftover nuts can be sprinkled on the individual slices. Enjoy!!
Recipe Notes
Seriously, no one would know this was made with tofu! It's amazing! This freezes well but I might put the hazelnuts on just before serving, as they do soften up a bit.
