No Bake Vegan Gluten Free Chocolate Torte Recipes
EASY VEGAN CHOCOLATE TORTE [NO BAKE]
![Easy Vegan Chocolate Torte [No Bake] image](/img/not-available.jpg)
This vegan chocolate torte is perfect for special occasions. It is really easy to make but looks impressive! It is rich, so a little goes a long way. I love to serve it with some compote on the side as the fruit helps cut through the richness of the chocolate. Cherry and raspberry are my favourites.
Provided by Sharon
Time 2h
Number Of Ingredients 7
Steps:
- Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
- Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
- Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
- Heat the cream in a medium size saucepan. When it starts to boil, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
- Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
- I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
- The torte will keep for 5 days in the fridge. It is also freezes well.
NO-BAKE VEGAN & GLUTEN FREE CHOCOLATE TORTE
No-Bake Vegan & Gluten Free Chocolate Torte is mouthwatering with a crazy luscious texture. No one will guess the secret ingredient!
Provided by Tessa Arias
Categories Dessert
Time 2h20m
Number Of Ingredients 15
Steps:
- Line the bottom of a 9 or 10-inch springform pan with a circle of parchment paper.
- In a food processor, pulse the pecans until they are finely chopped. Add the cocoa powder, coconut oil, maple syrup, vanilla, and salt and pulse until the mixture is thoroughly combined. Press evenly into the bottom of the springform pan using slightly wet fingers or a spatula. Place in the freezer.
- In a clean food processor bowl, pulse the avocado, milk, maple syrup, peanut butter, arrowroot, salt, vanilla, and cocoa powder until completely smooth, scraping down the sides of the bowl as necessary. Add the melted chocolate and pulse until completely incorporated. Remove the crust from the freezer and spread the mixture evenly over crust. Return the torte to the freezer and chill until firm, about 2 hours.
- When ready to serve, allow the torte to sit at room temperature for about 5 minutes before slicing into pieces and serving. The torte can be stored in the freezer, wrapped in plastic, for up to 2 days. Serve cold.
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- Lightly coat a 14x5-inch tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) with baking spray. Set aside.
- For the crust: Place the almond flour and salt in the bowl of a food processor fitted with a steel blade. Drizzle the coconut oil and agave over the top. Pulse until the crust is evenly moistened. If it seems too dry, add a bit more coconut oil. The crumbs should hold together when pressed. Press the crust into the prepared tart pan so that it forms an even layer along the bottom and sides (the crust may not reach all the way to the top of the tart pan). Place in the freezer while you prepare the filling. You can also make the crust 1 day ahead and keep it in the refrigerator, lightly covered with plastic wrap.
- For the filling: Place the chocolate in a heatproof bowl set atop a pan of simmering water, ensuring that the bottom of the bowl isn’t touching the water’s surface. Once the chocolate is almost melted, remove the bowl from the pan, pour in the coconut milk, then stir until the chocolate finishes melting and the filling is smooth and glossy. Stir in the vanilla extract and instant espresso.
- Immediately pour the filling into the chilled crust, reserving a little to drizzle over the top. Smooth the filling into an even layer. Decorate with berries and sliced almonds, then drizzle the remaining filling over the top. Place in the refrigerator to set completely, about 4 hours or overnight.
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