Rustic Rosemary + Hazelnut Torte

[Gluten, Grain & Sugar Free]  Real Food Friday!

I really like how food can look imperfect yet still absolutely divine, appetising and stimulating to our senses.

I’d had it in my mind to make some sort of tart – or torte – that wasn’t visually perfect, but more rustic and outdoorsy with a farm or orchard feel.

It may seem odd to pair rosemary with chocolate, but if you’ve already tried this combo recipe from my Healthy Chocolate Delights eBook you’ll know how curious and moreish it is!

The style of this nutty crust combined with rosemary, adds to the laid back, almost country feel, of this torte. Of course, raw chocolate is packed full of antioxidant properties and over 300 mineral compounds in the nutrient dense cacao.

It’s really easy to make and doesn’t take all that long to put together.

The surprisingly delicious flavour combination is one I hope you enjoy with loved ones!

V xo

PS – For more healthy and nutritious, real food recipes that are gluten, dairy and refined sugar free, check out my popular Healthy Chocolate Delights eBook with over 60 raw, cooked, vegan, paleo, dairy free, gluten free, grain free and refined sugar free recipes.

Rustic Rosemary + Hazelnut Torte

Crust

• 2 1/2 cups hazelnut meal
• 1 teaspoon rosemary paste OR freshly and finely chopped rosemary
• 1 whole egg, whisked lightly
• 1/4 teaspoon pink Himalayan salt
• Coconut oil (optional for brushing over the crust before baking)

METHOD

1. Preheat oven to 175 degrees. (fan forced).
2. Put the hazelnut meal in the small bowl of a food processor.
3. In a separate glass jar, whisk the egg, rosemary paste and salt. Pour the egg mix over the hazelnut meal and process until combined and sticky – less than 20 seconds.
4. Line a tart or flan dish with baking paper, scrunchy in the edges. Tip the crust mix into the dish, push down and mould with your fingers. The crust may not seem like there will be enough but the aim is for a thin crust of about 2-3 mm, so don’t be afraid to gently push down and smooth out to fill the surface. Press it up against the sides about 2-3 cms high.
5. When done, prick the base several times with a fork and place into the oven to bake for 10 to 15 minutes until the crust becomes lightly golden. This will depend on your oven.

Filling

• 250 grams of melted raw dark chocolate (Click here to make my basic raw dark recipe from my Healthy Chocolate Delights eBook)
• 1 cup (approx 280ml) of good quality double cream (organic if you can) *If dairy free, see my alternate option below
• 1 teaspoon rosemary paste (can use finely chopped fresh rosemary but the flavour won’t be evenly distributed)
• 1/4 teaspoon pink Himalayan salt

METHOD

1. Melt the raw chocolate above 33 degrees so it comes out of temper but isn’t too hot. (If you’re making my basic dark raw chocolate recipe, follow the steps all the way through until you pour it out of the blender. Simply pour out the required amount, 250 grams, into one bowl and the rest of the chocolate into another bowl to temper and use as you will.)
2. Gently fold in the double cream to the melted chocolate (or whipped coconut cream – see dairy free notes below) until mixed smoothly. Add the rosemary paste and salt and gently stir through until completely mixed and smooth. Be sure to smooth out any rosemary lumps for even distribution and flavour.
3. Pour the filling into the crust and smooth out with a spatula to fill.
4. Decorate as you prefer and place into the fridge for 10 minutes before serving straight away!
5. Break it apart and enjoy 🙂

*Dairy Free Option – put a can of coconut cream in the fridge for at least an hour or over night. When chilled, scoop out the hard cream at the top and whip with beaters until light and fluffy. It should be around the 1 cup mark to easily substitute for the double cream. Your tart will need a little more refrigeration before slicing as it will be lighter and fluffier with the coconut cream. It will also taste quite different if you’re sensitive to taste, but it will still be most delicious! 🙂

Note: The longer you leave in the fridge before serving the firmer the filling and the harder and crispier the crust. Expect the crust to break easily when cutting with a knife, which only adds to the rustic, imperfect, character of this torte! The longer you leave the tart out of the fridge after cutting, the softer the crust will become. 

Love this whole food, nutrient dense, dairy, gluten and refined sugar free recipe?

Try out my Raw and Healthy Chocolate Delights eBook HERE!

About Viki

Viki Thondley is a Mind-Body Wellness Specialist and qualified Holistic Counsellor, Food, Stress & Lifestyle Coach, Meditation Therapist, and Eating Disorder Recovery Coach who inspires women to shift from limited thinking, low self-esteem and restriction to whole-self nourishment, body confidence and whole food healing. Recovered from bulimia nervosa and the many years of hormonal imbalances, food prison and self-sabotaging behaviours’, Viki is an inspiring coach, speaker and event host who also provides personalised holistic programs, workshops and retreats to instil self-love, happiness, body confidence and real food freedom. She is author of “Achieving Your Wellness: Create a Life You Love” and “Healthy Chocolate Delights: Real Food Sweet Treats”.

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