Chilled Double Chocolate Torte: The No-Bake Version


I’m often asked what my favourite vegan dessert is, the dessert that is a dazzler, crowd pleaser, and would fool even the toughest vegan dessert skeptic.

I don’t know about you, but double chocolate pretty much always wins in my books, so my Chilled Double Chocolate Torte is at the top of the list. It’s also Eric’s favourite dessert.


I made this torte back in December, after visiting The Coup and being unsatisfied with the texture and taste of their tofu-based chocolate torte. If you haven’t figured it out by now, I’m not a big fan of tofu. Instead, I used avocado to create a creamy mousse on top of a wholesome chocolaty spelt crust. And don’t worry, you can’t taste the avocado at all. I’ve served this to many skeptics and no one can believe the ingredient list!

I’ve always secretly called this the PMS torte because Eric likes to mention it whenever I start feeling moody and hormonal. And he’s still alive. Now if I could just get him to make it for me, then I’d be set!


PMS aside, it’s chilled in the freezer so it makes a great warm weather dessert.  The avocado mousse remains firm in the freezer, but not frozen solid, making this a great treat to pop out of the freezer whenever the craving strikes…which is pretty much the entire time it’s calling your name from the freezer.

Earlier this week when I saw Jenna make it, I realized there was just one thing missing: this recipe still requires that you turn on the oven! I pictured that California girl sweating over a piping hot stove and guilt set in. Turning the oven on during hot weather sometimes feels like turning on a space heater at your desk because your office cranks the A/C too much. It just doesn’t make sense. But I’ll save Eric’s office plights for another time. :)


Given our warm weather this week, I decided to make a nutty no-bake crust to really bring this torte into full Summer mode. No oven required.

And let’s be real, I really don’t want an oven getting in the way of my chocolate fix. It’s time to cut out the middle man.



Chilled Double Chocolate Torte: The No-Bake Version

Crust from Healthy Hoggin. Chocolate avocado mousse from my Chilled Double Chocolate Torte.

print this recipe!

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


Chocolate Avocado Mousse:

  • 2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
  • 1/3 cup almond milk (or other non-dairy milk)
  • 2/3 cup pure maple syrup
  • 1 tbsp smooth peanut butter (or other nut or sunflower seed 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



1. Crust: 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. Chocolate mousse: 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.

3. 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.

4. 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.

Note that this torte should be served chilled as it gets soft at room temperature.


Thanks to Healthy Hoggin’s chocolate crust this worked out beautifully. No flops, no trial #2, 3, or 4. Just perfection.


The chocolate pecan crust adds an irresistible nutty and slightly salty flavour which is a perfect contrast to the rich chocolaty mousse. The crust is quite thin when made in a 10-inch pan, so next time I might make this in a 7 or 8 inch cake pan for more height.

It might also be fun to make this in a muffin tin (with muffin liners) for single servings treats! Or in a square pan and cut into bite-sized squares. It probably goes without saying, but when you make individual servings you get to eat one without your guests being the wiser. It’s a bit more difficult to hide the fact that you already enjoyed a slice of the pie before they came over. Or two. Not that I’m speaking from experience or anything…


Have yourself a sweet Friday!

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{ 47 comments… read them below or add one }

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Heidi June 3, 2011

I just recently found your blog and I love it! This looks delicious…I can’t wait to make it and that’s odd coming from me since I really dislike avocados…but this just looks too good to pass up!


Evan June 3, 2011

This. Looks. Incredible. I might have to make it for my coworkers and see if they notice it’s vegan. It’s one of those desserts that transcends the label of diet and lifestyle!

What a wonderful, sweet way to begin the weekend. :)


kate June 3, 2011

ooh this looks to die for I love raw desserts in the summertime!


Jil @ Big City, Lil Kitchen June 3, 2011

This is definitely being made this summer. Looks amazing.


Beth June 3, 2011

Wow! Definitely printing this out and then looking for some ripe avocados.


Carol June 3, 2011

Looks delish! i plan to make it this weekend for my hubby!


Andrea B. @ Vegvacious June 3, 2011

I love this no-bake version. It looks absolutely fabulous!! It would be a perfect dessert to make ahead when having people over for dinner and then just popping it out of the freezer when you’re ready.


Ashley M. [at] (never home)maker June 3, 2011

Angela. You’re so ruining my Friday. Hahahah. Just kidding, of course, but I want to go home RIGHT NOW and make this. Alas, I’ve got another 5 hours at work. I WILL be making this very soon. And gorgeous photos, as always.


LizAshlee June 3, 2011

Oh my, those pictures look heavenly!! I love that you made a raw version!!

Happy Friday!!!


jenna June 3, 2011

if you had to choose to eat/make one torte would it be the original or this one?


Kelsey @ CleanTeenKelsey June 3, 2011

I still need to try this! I want to stuff my face in it. :P It sounds like the perfect dessert. I love the new no-bake crust, too.

Haha, I totally know what you mean about not being able to hide the fact that you’ve already eaten it. That’s so hard for me! If I make a cake or pie or something, I want to try it, dangit. :P Sometimes I just dish the dessert out on the counter-top away from the guests, then bring the plates to the table. That way no one will be the wiser. :)


Holly @ The Runny Egg June 3, 2011

This looks delicious — Megan has some great recipes at HH!


Katelyn @ Chef Katelyn June 3, 2011

AHHH you are my heroooo. Me and Lisa are totes making this!!!


Julie (A Case of the Runs) June 3, 2011

MmmM!! I’ve been eating more raw lately, so this looks like a great dessert! Can I sub cornstarch for arrowroot powder (sorry if you’ve been asked this before)?


Ashley October 24, 2012

Did you ever try this or find another alternative? I’m wondering the same thing… Google tells me cornstarch doesn’t thicken well in no-bake dishes and gives a funny texture when frozen :-/


EmilyRuth June 3, 2011

Oh I just love all of your recipes! This looks soo delicious and I can’t wait to make it for my family!


Apron Appeal June 3, 2011

so what’s the deal with spelt? Can I use whole wheat and get the same texture/taste results? Or similar? From what I can tell spelt is used because it has different nutritional properties from whole wheat but I was wondering if there was something else to it.


jenna June 3, 2011


i know how Eric feels :( working in the office cube stinks!


Heather (heathers dish) June 3, 2011

I want to bury my face in this. No other chocolate dessert can compare!


tweal June 3, 2011

Avocado is so fabulous in desserts – I often use it in recipes similar to this, chocolate and otherwise. Lime is a nice way to go too, then the colour is already done. I usually add some coconut oil to my raw vegan desserts so they hold up nicely in the fridge, and become a bit more firm and less mousse-y.

I’m really craving some cold chocolate right now!


Laura @ Sprint 2 the Table June 3, 2011

This looks like the perfect summer treat! I love that you used pecans – they are so under-appreciated. :)


Liv @ The Salty n' Sweet June 3, 2011

HAH! I’m sure this PMS torte works perfectly :) Thanks for giving us a delicious recipe that’s even easier!


Danielle June 3, 2011

No bake? My life is now complete…


Chelsa June 3, 2011

this looks so good and doesn’t require any crazy cooking techniques or tools. I love how your recipes are almost always simple enough for the average girl to whip up. Thank you!


Katie @ Nourishing Flourishing June 3, 2011

This looks divine! And I especially love the nut-based crust, since I can’t eat spelt. Woo!


ellalinea June 3, 2011

Oh this looks amazing!! Do you have any idea how many calories there are in 1 serving and maybe some more nutritional stats? :))


Lauren June 3, 2011

This looks incredible! This is the kind of dessert that I really go for (I used to be all about chocolate cheeseacke/pie), and the crust looks and sounds so good. I’ve got to make this for my family!


Kamaile June 3, 2011

I’m so making this, thanks for the no-bake recipe, turning on the oven when it’s 100 degrees out (TEXAS!) is out of the question!


Gina @ Running to the Kitchen June 3, 2011

I LOVE that you made a no-bake version of this. I really want to try it this weekend :)


Leanne (Bride to Mrs.) June 3, 2011

I cannot believe this has avocado in it! :) delish!


Lisa Fine June 3, 2011

This looks delicious, and I love seeing vegan desserts that don’t include soy [since I’m allergic to it]. :)

We have lots of hazelnuts in the cupboard that are not getting used up, so I may try this with a hazelnut crust instead of using pecans.

Have a great weekend, Angela!


Nate February 14, 2014

I did the same thing (with a few modifications of course)! The hazelnut crust gave it this perfect nutty flavor that I complemented with both orange and chocolate. It turned out to be hands down the best chocolate mousse I’ve ever had, vegan or not.


Rene June 3, 2011

What would you do if no arrowroot? Chia seeds? or Oat flour? Any ideas?


Maria January 22, 2013

Hey Rene,

Not sure if you still need answering, but for cold (raw) dishes I use meal from the St John’s-bread tree ( This tree is also known as the Carob tree but carobe powder is NOT the same as the meal I am referring to – read the part in the Wikipedia article whichi sais ‘Food’. There’s a mention of (and link to) the stuff I use, locust bean gum.

Angela, do you know this product? Do you use it or is it available in Canada (considering it’s native to Europe)?

I have to try this recipe. Soon. People here are more than raving about it, I cannot miss out on it!


EatLiveRun June 3, 2011

Would you still feel guilty if I told you it was 50 degrees and raining here right now?! ;)

This torte was one of the best desserts I’ve tasted in a long time—everyone LOVED it and it didn’t even last two days in my freezer. I’m definitely going to have to try this new version stat!


Angela (Oh She Glows) June 4, 2011

Well we are just gong to have to fly you to Canada to get warm! lol ;)
Hope you like the raw version! It’s pretty addicting.


Claire @ Live and Love to Eat June 3, 2011

I would love to make this – I just have to resist the urge to make every avocado that enters my kitchen into guacamole!


Shanna, Like Banana June 3, 2011

That *almost* looks too good to eat…but I’d dig in anyway ;)


Lizzie June 3, 2011

Gah! My food processor finally had enough this week and broke :(

Any recommendations Angela? On a bit of a budget (not super tight, but also not in a position to go swanning off to William Sonoma! :)).

Then I can taste the goodness of chocolate torte!!


Lauren at Keep It Sweet June 3, 2011

This is SO perfect for the summer when I want a good dessert but don’t want to heat up the apartment.


Leanne @ Healthful Pursuit June 3, 2011

Yum! I love raw treats, and this looks just amazing (and gluten free!) I bet you could use single serving tart pans too.
I started making your chocolate mousse as a chocolaty snack in the evening. Delicious!
I’m with you on the PMS issue – Kevin will buy me a bar of dark chocolate once a month around the same time when he notices I’m getting moody. Works every time.


Amelia June 3, 2011

I’m all over this ‘no bake’ version. It makes this dessert even easier for the summer! I made it at Christmas and everyone RAVED and could not believe it was vegan. Whole Foods has organic raspberries on sale right now that would be divine on top of this.


Angela (Oh She Glows) June 3, 2011

Berries would be amazing! I was wondering how it would turn out if I processed some into the mousse too. Glad you all enjoyed it :)


Amelia June 3, 2011

I think processed berries would make a great addition to the mousse! I would probably puree the berries, cook and reduce liquid (then strain), return liquid to pan (add arrowroot or cornstarch to thicken if needed), then cool before folding into the mousse. Otherwise, I would think the added juice would liquify the mousse too much and the seeds would take away from the silky texture. This dessert could get really involved!


Meredith June 3, 2011

This looks amazing! I’ve been meaning to try this recipe, and this no bake version is even better for the summer!


Kris June 3, 2011

Auntie Ange,

Can you please make this for us when we visit??? :)



Angela (Oh She Glows) June 3, 2011

you read my mind!


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