No-Bake Flourless Chocolate Torte

GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE.

This rich, decadent, no-bake, flourless chocolate torte was my friend, Christopher’s favorite and I used to make it for his birthday. I realized recently that I hadn’t made it since Christopher lost his battle to cancer three years ago. Well, I made it yesterday and thought of my dear friend and decided this chocolate torte is too good not to share. Christopher would have wanted you to have this recipe!

THIS TORTE WORKS BEST IN AN 8” SPRING-FORM PAN

For the crust:

2 cups walnut pieces ( I have also used equal parts walnuts, macadamia nuts, cashews and pecans with good results)

½ cup pitted dates (about 8)

2 teaspoon cinnamon

⅛ teaspoon salt

For the filling:

2 cups coconut cream (the cream at the top of a can of full fat coconut milk)

1 cup pitted dates (about 14)

6 oz dark chocolate, melted (I use Lindt 90%)

½ cup coconut oil, melted

4 teaspoon vanilla 

A sliced chocolate torte

Instructions:

Crust preparation: Puree the nuts, dates, cinnamon and salt in a food processor until fine and press into the bottom of your spring-form pan. Set in the refrigerator to chill while you make the filling.

Filling Preparation: Melt the coconut cream, dark chocolate and coconut oil in a double boiler on the stovetop. While the chocolate mixture is melting, add pitted dates to your food processor and pulse until chopped. Pour the chocolate mixture over the chopped dates, add vanilla and blend until very smooth. You may need to stop and scrape the sides of the bowl down and blend again a couple times.

Pour chocolate filling into the crust and allow to set up in the refrigerator until firm- about 2 hours.

Dust the top with a bit of cinnamon or cocoa powder before serving if you like or serve with some whipped coconut cream or all by itself the way Christopher liked it. Enjoy!

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A sliced chocolate torte

Easy Flourless Chocolate Torte


  • Author: Beth Bollinger

Description

This rich, easy, flourless chocolate torte was my friend Christopher’s favorite and I used to make it for his birthday. I realized recently that I hadn’t made it since Christopher lost his battle to cancer three years ago. Well, I made it yesterday and thought of my dear friend and decided this chocolate torte is too good not to share. Christopher would have wanted you to have this recipe!

THIS TORTE WORKS BEST IN A 9” SPRING-FORM PAN.


Ingredients

For the crust:

2 cups walnut pieces ( I have also used equal parts walnuts, macadamia nuts and pecans with good results)

½ cup pitted dates (about 8)

2 teaspoon cinnamon

⅛ teaspoon salt

 

For the filling:

2 cups coconut cream (the cream at the top of a can of full fat coconut milk)

1 cup pitted dates (about 14)

6 oz dark chocolate, melted (I use Lindt 90%)

½ cup coconut oil, melted

4 teaspoon vanilla 


Instructions

Crust preparation: Puree the nuts, dates, cinnamon and salt in a food processor until fine and press into the bottom of your spring-form pan. Set in the refrigerator to chill while you make the filling.

Filling Preparation: In a double boiler or a saucepan on the stovetop, melt the coconut cream, dark chocolate, and coconut oil. Once melted and combined, pour the chocolate mixture into a blender or food processor and add the pitted dates and vanilla and blend until very smooth. Pour the chocolate filling into the chilled crust and allow to set up in the refrigerator until firm, about 2 hours.

 

 

 

Notes

Dust the top with a bit of cinnamon or cocoa powder before serving if you like or serve with some whipped coconut cream or all by itself the way Christopher liked it. Enjoy!

  • Category: Sweet Treats

Keywords: GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE.