Desserts · Recipes · Vegan/Vegetarian

No-Bake Vegan Double Chocolate Torte

This was my first attempt at a vegan dessert and I must say that I patted myself on the back for this one.  There aren’t a ton of kooky ingredients in this recipe (by “kooky” I mean ingredients that I buy once and never again) however, you might be surprised to read that this mousse consists mostly of avocado.  Don’t worry, you can’t taste the avocado at all.  It simply provides the smooth texture you want in every good mousse.  Wild huh?

What makes this recipe even better is that every part of it requires absolutely ZERO baking.  That is especially nice to hear after surviving these 100 degree days.  So mix this up, relax and indulge in this chilled, practically sin-free yet completely decadent dessert.  You deserve it.

No-Bake Vegan Double Chocolate Torte

Rating: 51

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yields: 8-12 servings

Serving Size: 1 small slice

No-Bake Vegan Double Chocolate Torte


    For the no-bake chocolate crust:
  • 2 cups pecans
  • 1/4 cup cocoa powder
  • 2 tbsp coconut oil (other light taste oil may work)
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • For the chocolate mousse:
  • 2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
  • 1/3 cup almond milk
  • 2/3 cup pure maple syrup
  • 1 tbsp smooth peanut butter (or other nut butter)
  • 1 tbsp arrowroot powder
  • 1/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1 cup + 2 tbsp chocolate chips, melted
  • 1/4 cup cocoa powder, sifted if clumpy
  • Fresh fruit (I used strawberries and raspberries), for serving


    For the crust:
  1. Oil a 7-10 inch springform pan and line it with a circle of parchment paper. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.
  2. For the chocolate mousse:
  3. Place all mousse ingredients (except chocolate chips) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.
  4. Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.
  5. Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container. Serve with fresh sliced strawberries or raspberries.


This torte should be served chilled. It will get soft at room temperature.

Recipe photo and recipe originates from

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.