No-Bake Chocolate Coconut Ice Cream Torte

100 comments

IMG 0175   No Bake Chocolate Coconut Ice Cream Torte

Since I made my chocolate avocado tortes (see no bake version and cooked crust version), they quickly became a favourite warm weather dessert – cold, decadent, and also two of the 21 most popular dessert recipes on the blog in 2011. The avocado is masked by the chocolate and creates a cream-like texture, richness, and body as a great base for all that chocolate goodness.

I’ve had a few requests to make an avocado-free version due to allergies. For this version, I ended up making a no-bake almond-oat-date-coconut oil crust (instead of this raw chocolate crust) and I used a can of coconut milk and medjool dates as main ingredients in the chocolate cream part. The can of full fat coconut milk replaces the creamy avocado and the medjool dates replace the maple syrup. I replaced the maple syrup because I thought medjool dates would add thickness to the mixture since the coconut milk isn’t as thick as pureed avocado. I’m not saying that it’s not possible to make one with a liquid sweetener, but this was my first attempt. I’m sure there will be others too!

IMG 0114   No Bake Chocolate Coconut Ice Cream Torte

I love how this version turned out. It’s still decadent like the last version, but also a bit lighter because I left out the cup of chocolate chips. The chocolate filling reminds me a lot of chocolate coconut milk ice cream. Because of this, the torte doesn’t get quite as firm as the original because it has more of an ice cream texture. Originally, I tried chilling this version in the fridge overnight, but it never got firm enough. Once I transferred it to the freezer it was cold enough to set. The original torte firms up more because the chocolate chips harden as it chills. Either way, both versions need to be chilled and I like that this version is a bit lighter. Treat it like an ice cream cake and you are good to go!

Oh, and feel free to add sliced strawberries or other seasonal berries on top just before serving. A homemade berry sauce – just puree some berries with a touch of sweetener – would also be nice drizzled over top. Don’t make the same mistake that I did and freeze the strawberries along with the torte. Add them just before serving, and you’ll be in much better shape for slicing and eating.

Frozen strawberries, are also a pain in the butt to photograph!

As you can see:

IMG 0162   No Bake Chocolate Coconut Ice Cream Torte

I got fed up with photographing frozen strawberries (they turn pale and icy), so I added fresh ones on top.

IMG 0176   No Bake Chocolate Coconut Ice Cream Torte

Problem solved. :)

IMG 0177   No Bake Chocolate Coconut Ice Cream Torte

No-Bake Chocolate Coconut Ice Cream Torte

No-bake. All-natural. Vegan. Gluten-free option. Soy-free. Refined sugar-free. Chocolate Coconut Ice cream. Lovely almond-oat-date-coconut oil base. Fresh, seasonal berries on top. It’s light enough for summer, but rich enough for a special treat.

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Yield: 16 squares/triangles

for the crust:

  • 1 cup whole raw almonds
  • 1.5 cups rolled oats*
  • 150 grams medjool dates (about 10), pitted*
  • 1/4-1/2 tsp fine grain sea salt, to taste
  • 1/4 cup coconut oil

 

for the chocolate torte:

  • 300 grams medjool dates (about 22-24), pitted*, to taste
  • One can (398 ml) full-fat coconut milk
  • 4 tbsp cocoa powder or raw cacao powder
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp cashew nut butter (or other nut butter)
  • 1 tsp pure vanilla extract
  • 2 tbsp agave nectar (or other liquid sweetener), or to taste
  • 1/2 tsp fine grain sea salt, or to taste
  • Fresh strawberries or other berries, for garnish

 

1. Grease a 10 inch springform cake pan with coconut oil very well. I used a springform pan so it would be easy to slice and get out of the pan. Set aside.

2. In a food processor, process the crust ingredients together until crumbly and sticky. You want it to look a bit coarser than sand. Press this mixture into the prepared cake pan, evenly and firm.

3. In the processor (give it a quick wipe!), add all the torte ingredients except the agave, salt, and strawberries. Process until super smooth. Add the agave and salt to taste. Adjust sweetness if necessary. Pour this mixture on top of the prepared crust and smooth out.

4. Carefully place the torte in the freezer (uncovered is fine) for several hours until firm. I’m not entirely sure how long it will take to set since I started mine in the fridge. When it’s ready and firm enough, place on the counter for about 10 minutes to soften up a bit. Slice, garnish with berries, and serve immediately. Will melt quickly! I sliced my pieces into squares/triangles and made about 16 pieces.

For nutritional info, see here.

Note: I weighed the medjool dates with the pits still in them. I suggest weighing them if possible since medjool dates vary in size so much. For gluten-free version, use certified GF oats and check all other ingredients.

IMG 0182   No Bake Chocolate Coconut Ice Cream Torte

Yup, I’d say it’s a winner…

IMG 0187   No Bake Chocolate Coconut Ice Cream Torte

Enjoy!

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{ 100 comments… read them below or add one }

Stefania @ Revitalize with Stefania May 22, 2012

The looks delish! Vegan desserts are the best, you get to really indulge and you feel no guilt afterwards :)

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OSGMOM May 22, 2012

Ah it’s only 7:15 am & I’m craving this dessert! Looks amazing & can’t wait to try this recipe.

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Angela (Oh She Glows) May 22, 2012

Maybe I can make it when we visit!

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Catalina @ Cake with Love May 22, 2012

I love no bake desserts, and chocolate and coconut! Angela, this is the perfect summer treat!

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Beks May 22, 2012

Yummy! Is there a difference between Medjool Dates and any other kind of dates? I was at the grocery store last week and found “Pitted Dates” but I didn’t see Medjool anywhere.

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Angela (Oh She Glows) May 22, 2012

Yup, there are many kinds of dates. Medjool dates are soft, plump, sweet, and have a lovely maple flavour that works well in desserts. You might be able to use other dates, but the key is to make sure they are very soft before using. Soak them in water if need be.

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Beks May 22, 2012

Coolio. Thanks! :-)

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Stella May 22, 2012

First I thought: Oh no, not again a delicious cake with avocado! I tried the no bake chocolate avocado tortes and I really liked it, but I can’t eat more than a few bites due to my allergy!
Did you ever think of agar-agar to firm the coconut mixture?

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Angela (Oh She Glows) May 22, 2012

I’ve tried agar-agar once, but I try to stay away from using too many uncommon ingredients whenever possible. Personally the fact that it’s an ice cream texture was an added bonus to me! If you try it out let me know.

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Marieke May 24, 2012

I just made this with agar agar. It turned out great! Beautiful, tastful and firm!

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Angela (Oh She Glows) May 24, 2012

Thanks for letting me know! So glad it worked out well for you. :)

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sandra May 22, 2012

Looks yummy. Definately one bookmark and try!

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Jill Hahn May 22, 2012

What an amazing-looking and healthy dairy-free, gluten-free, vegan dessert! Thank you so much for sharing.

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The Mrs @ Success Along the Weigh May 22, 2012

This looks insanely good…surprise. (dripping with sarcasm)

Another hit!

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Traci May 22, 2012

Oh Me oh my! If I were Not On vacation I would make this today! Another winner

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Laura @ Sprint 2 the Table May 22, 2012

Oh wow… isn’t it too early in the morning for food porn?! :)

Question: I read the other day that adding a teeny bit of vodka to ice cream will make it less icy. Have you ever heard that or tried it?

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Angela (Oh She Glows) May 22, 2012

really? hah…that’s interesting.

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Katie @ Creature of Habit May 22, 2012

I’ve tried this! I make my own ice cream and when I put it in the freezer normally it loses some of its creaminess so I tried the vodka trick and it worked! I think it’s because that tiny bit of alcohol keeps it from freezing as much.

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Laura @ Sprint 2 the Table May 22, 2012

Good to know! Thanks Katie! :)

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teabagginit May 22, 2012

vodka also helps with pie dough because it prevents gluten formation = more tender crusts!

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Laura @ Sprint 2 the Table May 22, 2012

My momt taught me that! It does wonders for keeping the moisture in a getting that good flakiness.

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Angela (Oh She Glows) May 23, 2012

Ive heard that one before…im always so scared to try it even though I know the alcohol cooks off!

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Angela @ Eat Spin Run Repeat May 22, 2012

These are so beautiful Ange! I had the same frozen fruit problem with pineapple recently. Those ice crystals just aren’t very photogenic! Now I’m hungry :)

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LizAshlee May 22, 2012

Definitely a winner…wow! I love the fresh strawberries on top and I am a fan of anything chocolate and coconut!! uhhh huh! :)

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Jacqueline May 22, 2012

Angela, you’ve done it again! I envision myself eating this while sitting out on the porch later tonight. I better get to work making it!

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Yellow Haired Girl May 22, 2012

This looks amaaaaazing!

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diane May 22, 2012

Just in time, was thinking of making a coconut ice cream cake for my 3 year olds birthday this weekend. Is this recipe volumous enough to put in a cheesecake pan and serve to a crowd by the slice or should I double it?

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Angela (Oh She Glows) May 22, 2012

How big is your cheesecake pan? I used a 10-inch springform cake pan.

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Monique @ Fork Off, Heart Disease! May 22, 2012

Hey Angela,

Looks yum-tastic! However, FYI: you may want to keep in mind that, despite all the health hype, coconut oil may not very good for you. 90% of coconut oil is saturated fats, which is higher than butter and even lard. It raises so-called “bad”cholesterol, which is one of the markers associated with heart disease. However, people justified it as a health food because it raised HDL or “good”cholesterol. However, the hypothesis that HDL protects you against heart disease has been recently challenged with a study conducted at Harvard University: (http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(12)60312-2/fulltext).

Thus, according to the chair of Harvard’s nutrition dept, people should use coconut oil sparingly.

In health,
Monique

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Angela (Oh She Glows) May 22, 2012

Hi Monique, I agree with you that coconut should be consumed in moderation, like other fats. However, due to being plant-based instead of animal-based, it’s reportedly not as harmful as animal based sat fats and has many health benefits. Do you have the full-text for that article? I didn’t see any conclusions about coconut oil in the summary and would like to read up on it. Thanks!

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Monique @ Fork Off, Heart Disease! May 22, 2012

Hi Angela,
Unfortunately most of the studies are under a paywall so I cannot give you the link to the full articles. However, what I can suggest is these links:
1) this video by Dr Michael Greger (who is a strong advocate for a plant-based diet):
http://nutritionfacts.org/video/is-coconut-oil-good-for-you/
2) the link to the Harvard Health Letter which recommends using coconut oil sparingly (and more so now that Dr Willett´s statement about the potential benefit of coconut oil in raising HDL is put into question by the Lancet article I posted previously, here is a news article about it: http://www.cbsnews.com/8301-504763_162-57436495-10391704/good-hdl-cholesterol-may-not-protect-heart-after-all-study-suggests/
3) a recent editorial on coconut oil came out in the Journal of the American Dietetic Association but is also frustratingly under paywall (http://www.ncbi.nlm.nih.gov/sites/entrez?db=pubmed&cmd=search&term=21515127). Dr Greger states that the conclusion of the paper was ¨to avoid tropical oils, including coconut oil”.
4) of course, Drs Calwell Esselstyn and T. Colin Campbell will also tell you that oil (any oil) injures the endothelial cells of your blood vessels (http://www.heartattackproof.com/qanda.htm)

Anyway, some ¨food¨ for thought! If I can get my hands on copies of the papers, I will send them to you.

Monique

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maria May 23, 2012

Actually, saturated fat is really not bad for you. There’s a lot of research to back this up. Neither is cholesterol the primary cause of heart disease.

If you want, take a look at these links to MD Chris Kresser’s posts. He has done a lot of research, and as I said, is hardly the only one.

http://chriskresser.com/heartdisease

Quote from the above link:
“In the following articles, I review over fifty years of research demonstrating that:

– High cholesterol is not the primary cause of heart disease.
– Diets high in saturated fat and cholesterol don’t cause heart disease.
– Consumption of so-called “heart healthy” vegetable oils is linked to heart disease, cancer and many other conditions.
– Statin drugs don’t reduce the risk of death for most people, and have dangerous side effects and complications.

I also discuss the latest theories on what causes heart disease and a truly “heart healthy” approach to diet and lifestyle that is supported by both modern science and centuries of traditional wisdom.”

A more humorous take:
http://chriskresser.com/the-saturated-fat-myth-debunked-in-two-minutes-and-thirty-five-seconds

I am not saying that you should eat a boat oad of coconut oil, just that conventional “wisdom” is sometimes anything but, and that nutritional recommendations are not always the truth :) I think we are all individuals, and we all know what suits us best, if we just take the time to listen to our bodies.

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Monique @ Fork Off, Heart Disease! May 24, 2012

Cheers Maria, I will take a look.

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Jill May 22, 2012

Oh, yum! This looks like the perfect summer dessert. Mmm…

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Jesse (OutToLunchCreations) May 22, 2012

I love the original tort recipe so I’m excited to try this ice cream version! I LOVE coconut ice cream so I think it will really like it and its perfect for a frozen summer treat.

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Lauren @ Oatmeal after Spinning May 22, 2012

I need to make that crust and just experiment with all different kinds of things on top- it just looks/sounds so good!

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Michelle May 22, 2012

And all over, Oh She Glows devotees are running out to buy these ingredients to make this! All the best words are in the title: No Bake, Chocolate, Coconut. Yup, this is gonna be good.

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Angela (Oh She Glows) May 22, 2012

heh well, I’d be honoured! Thanks Michelle.

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Cait's Plate May 22, 2012

Looks delicious!

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Leanne @ Healthful Pursuit May 22, 2012

Yum! I made something similar last week with bananas instead of the full-fat coconut milk. It ended up being a chocolate bottom with banana ice cream on top with a bunch of vanilla beans! Definitely going to be trying it with chocolate in the top mixture, too.

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Alex @ Raw Recovery May 22, 2012

Oh wow. No words. :) This looks amazing. I’m really on a coconut kick lately

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Carissa May 22, 2012

I think this would be good to make and just eat the ice cream part! It looks so yummy!

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Heather (Heather's Dish) May 22, 2012

droooooooooooooool! it sounds ah-mazing!

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Moni Meals May 22, 2012

Wow, Looks so good and really complimentary ingredients to go with. A must make, and SOON! Have a great day!

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Char @ www.charskitchen.ca May 22, 2012

these pictures are killing me! what a perfect summer dessert :)

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Willow May 22, 2012

Ooh, sounds good in the impending heat! Makes me wish I had a bigger freezer for storing such things… there’s no flat space! This might push me over the edge and force me to buy a new one. Finally. It needs to be done. :P

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Sara May 22, 2012

This looks DELICIOUS — perfect for the incredible heat we’ve been getting in Toronto! :D

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Angela (Oh She Glows) May 22, 2012

I agree! Let the heat continue ;)

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Madison @ Pilates Makes You Happy May 22, 2012

Yum! This looks AMAZING. You have a gift!

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Jasper {crunchylittlebites} May 22, 2012

I love how you say “carefully” place the tore in the freezer…because I am not the only one who makes mess after mess after disaster in the kitchen when I’m in there :) have I mentioned that I am totally excited for the book to come out in 2014 :D

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Kennedy Lewis May 22, 2012

I would love to make this! However, I’m really trying to cut down on the oil, would there be a way to make the crust without it?

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Angela (Oh She Glows) May 22, 2012

Possibly! you’d need to use more dates though so it binds.

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Somer May 22, 2012

When I make crusts for tortes like this, I don’t use oil. If your mixture seems dry, you can just add a bit of water at a time until it will hold together. In the finished recipe I can’t tell the difference ;) good luck!

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Kennedy Lewis May 22, 2012

Thanks Somer!

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Averie @ Averie Cooks May 22, 2012

That filling…dates and coconut milk and cashew butter and cacao…oh wow, I bet it’s just so rich and creamy and incredible! I’d love a slice!

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Isa May 22, 2012

Thank you Angela,
My daughter Melissa asked me this morning
“What cake are you going to make for my birthday?” I said, I don’t know, what would you like?
and she answered “chocolate and strawberries”.
How perfect is today’s post?
I’m going to try it out ;o)

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Angela (Oh She Glows) May 22, 2012

Wow thats great timing! Hope you enjoy it :)

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Julie (A Case of the Runs) May 22, 2012

Mmmm! Looks great! I will have to hold off because medjool dates are so freaking expensive around here, and that’s at least two boxes… but this does encourage me to look back at some of your other stuff — need some healthy desserts in my freezer!

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Laura @ She Eats Well May 22, 2012

This looks SO dreamy…

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Julie May 22, 2012

This torte looks amazing! I bet it’s great with coffee ;)

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Maggie @ Healthy Urban Hearth May 22, 2012

That looks so ridiculously delicious – it’s hard to believe almost anyone could eat it!

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Ellie@Fit for the Soul May 22, 2012

as soon as I saw the first picture in all its melty creamy glory, my eyes went like 0_0 haha! It looks sooo good. And I agree that frozen fruit SOMETIMES can come out nice and frosty (like blueberries) but they’re not pleasant to work with, especially if they bleed a lot! xD

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Jocelyn @ Peace Love Nutrition May 22, 2012

You make the best looking desserts! I love that this one is no bake (esp since I tend to always burn things!)

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