no bake vegan chocolate torte with coconut whipped cream {gluten-free}

Since last October D and I have been transitioning into a more plant-based diet eliminating meat and diary from our meals and snacks. It’s been fairly easy other then the whole dessert aspect that is. Let’s face it. I crave rich chocolate goodness on a regular basis and like many, was a little fearful of what to expect from any dessert with the word Vegan in front of it. Would it taste good? Would I get the same satisfaction that I once did from dairy based desserts? These questions often entered my mind and to be honest, it was hard to fully accept a Vegan diet knowing that I would have to say good-bye to my love affair with sweets. Since I am still new to Vegan baking, I needed a little help and came across this recipe:

No bake Chilled Double Chocolate Torte.

With all the richness and incredible taste as those with dairy, this Vegan version certainly does not lack. I served it the other night when we had some friends over and there wasn’t a crumb left of anyone’s plate.  Oh, and you will never believe what is used to get the smooth, creamy texture! Keep reading to find out!


No bake Chilled Double Chocolate Torte

Adapted from Oh She Glows

What you will need:

For the crust:

2 cups pecans

1/4 cup cocoa powder

2 tbsp coconut oil

1/4 cup pure maple syrup

2 tsp vanilla or almond extract

A pinch of sea salt

For the Mousse:

2 cups avocado flesh (yep, you read that right. Avocado is what gives it that smooth, creamy texture)

1/3 cup nut milk of your choice (I used coconut milk)

2/3 cup pure maple syrup

2-3  tbsp peanut butter

1 tbsp arrowroot powder (used as a thickener)

A pinch of salt

1 tsp vanilla or almond extract (I used a little of both)

1 1/2 cup vegan chocolate chips, melted

1/4 cup cocoa powder

How to make it:


For the crust:  Oil a pie baking dish. In a food processor, place pecans and pulse until crumbly. Add the remainder crust ingredients and continue to pulse until desired consistency. I preferred mine to be finer but others may like a little crunch.

For chocolate mousse: Put all mousse ingredients in food processor (minus the chocolate chips) and mix until smooth and creamy. Next, melt your chocolate chips in a bowl in the microwave and add to the mixture in the food processor and continue process until well blended.

Final touches: Scoop the mousse into pie dish and smooth the top out. Place in refrigerator or freezer to harden up. Pull out right before serving.

Coconut Whipped Cream

What you will need:

1 can of full-fat coconut milk

1/3 cup powdered sugar

1-4 tbsp coconut flour or tapioca flour

1-2 tbsp vanilla extract

How to make it:

1. Chill coconut milk overnight in refrigerator

2. Open can and remove liquid from the top and pour the cream into a chilled mixing bowl

3. Beat coconut cream with a hand mixer until thick and fluffy.

4. Add vanilla, flour and powdered sugar a little at a time until it meets your desired taste.