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.
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!
Hi Angela! We made this for my sister’s bday and it was AMAZING! It tastes like a sour cream fudge cake we get from Georgia (US). My uncle couldn’t believe it was both vegan and raw. This recipe just shows how delicious plant-based foods are, although I know this isn’t exactly a health food, but healthier than all the tortes I’ve come across.
This looks amazing!!!
My workplace is having a baked goods contest for all employees next week. Last year I took 3rd place. Some professional looking non-vegan cake won. I am bound and determined to win this year!My local store had a close-out on mini pe-baked phyllo shells (vegan!). Bought about 50 of them. I am planning on using the phyllo shells instead of the crust and fill each one with the chocolate mixture, Then make some coconut whipped cream and put that on top.
Goodluck! I hope you win :)
I made this today and I added MINT extract in the mousse layer instead of Vanilla. This was the best decision ever, as it made this taste like chocolate-mint mouse cake! This is one of the most delicious & nutritious dessert I have EVER made! So, soooo good :)
Thanks so much for this recipe! I made it for a co-workers birthday and she and the office loved it :) I can’t wait to try your other recipies!
Oh. My. Goodness. This looks absolutely amazing. AND it is over 89 degrees (!) here in Jerusalem, AND I’ve been using the oven all day because I finally got a day off to do a serious photo-shoot for my blog… I go online, and BAM, this amazing-looking cake of yours looks like just what I need right now! I will definitely try it out soon :)
I don’t think I’ve ever commented on here before but I just had to tell you – I love your blog, your journey is amazing, and you are so so brave!
Thank you Adi, I appreciate it so much! :)
This is the funniest vegan chocolate cake I’ve been making so far – and probably the best one too. I couldn’t stop scraping every bit of chocolate-avocado mousse out of the bowl before cleaning it. Well it was already clean by then ;) We have some Mexican friends and of course they put avocado in everything. So I’m very excited to see their faces tonight after telling them the secret ingredient in the cake. Thank you Andrea for this wonderful recipe!
Sorry of course I mean Angela! Andrea referred me to your great website ;)
This looks absolutely delicious. I would love to make it for my boyfriends birthday but I only have raw cacao powder… would that work over cocoa powder or would it change the taste a lot?
Hi Jane, I’m sure it would be fine – you might need a bit more sweetener if it’s super strong though? Let me know how it turns out!
This looks AMAZING. Is there a sub I could use for the crust, since I am allergic to nuts?
Tried this and loved it thank you for sharing such great healthy recipe, I changed few things but was so tasty very impressed! :)
This beautiful thing tastes soooooooooooooo good. Thank you.
This is an awesome recipe! Thanks so much!
I’m planning on making it again for a dinner party on Thursday. If I make it the day before, can I just leave it in the freezer uncovered? Or would you wrap it up after it has firmed for 2 hours?
Is it okay to use honey in place of maple syrup? Just wondering since that’s what we have.
Hey Sheila, The flavour will change, but I can’t see a reason why it wouldn’t work. Usually replacing liquid sweeteners for other liquids sweeteners is fine :) Enjoy!
Oh and also – I only have tapioca starch and no arrowroot …. is tapioca starch okay to use instead?
Yes that should be fine :)
I don’t remember if I’ve commented about this in the past . . . but I have never liked tofu and will not even consider trying a recipe with tofu so this is a BIG hit with me! The ingredients are simple and items I almost always have on hand. Thanks so much for this Angela!
I’ve made this incredibly smooth and pleasing torte 3 times in the last 10 days and every time people have been begging me for the recipe. Safe to say it was a success so thanks for making me the most popular friend/collegue/family member. No need to spread the word because you’re already quite well known here in the Netherlands. If you could just incorporate the metric system in your recipes and your book will be a slamdunk success across the pond (already pre-ordered via a local Dutch online seller).
I just made this and did not expect it to taste as good as it does. We are enjoying it with a nice glass of almond milk and will add berries with our next slice. It was not difficult to make at all and took such little time. I am simply amazed! Thank you so much for this awesome recipe.
I remember the first time I tried using avocado to make chocolate pudding – I think it all started because I had been adding half an avocado to my morning smoothie, as well as ground raw cacao, and I thought “Gosh, this tastes just like mousse… OMG I’m going to make chocolate mousse with avocado!”
Yup. Greatest combo EVER. (Well, maybe not EVER – but it’s pretty amazing!!).
Will be trying this recipe when I get around to gathering the ingredients. Num num num! Thanks for sharing!
Hi Angela, I wanted to share my version with you, thanks so much for the inspiration, since I have bumped into your website, I only make healthy (mostly raw vegan) desserts. Thanks for opening my eyes and introduce me through your wonderful pictures and recipes to the vegan world! Cheers, Bogi
Best chocolate torte in the world! I made it for a very special friend of mine for her birthday and she loved it! I had everyone at the table trying to guess what was inside and nobody knew :)
Do you think you could use cornstarch intend of arrowroot powder?
Wow, this looks so good! I am definitely making this. I am not vegan but I have enjoyed a lot of raw vegan desserts. I have been looking for a good recipe like this!
This is filed as having a nut-free option. How do you make the crust without the pecans? Sunflower seeds? Unless I’m missing something, I see no nut-free alternative noted in your recipe…
THANK YOU SO MUCH FOR THIS RECIPE! It is amazing!! I made it yesterday and the family have almost all demolished it. Its so great to be able to eat it feeling guilt free. For the base I used a cup of dates instead of the maple syrup and it worked wonderfully. I just have to convince my boyfriend (who hates avocado) that he really does want to try some… and if not…all the more for me ;)
Oh man, I finally made this yesterday (it’s been on my hit list for awhile) and it is absolutely decadent! (dangerously so) I made a few changes to the recipe, such as using dates in place of maple syrup, but it turned out beautifully. You’re really something Angela, thank you again for such a delicious treat! Every recipe of yours that I try is always fantastic, I should really pick up your cookbook soon. Keep up the good work!
Oh my! This was absolutely delicious! Everyone at the party loved it! I had the last piece for breakfast the day after! :-)
This cake was liked by almost everyone who tried it, except by those who dislike “heavy” chocolate flavors.
If possible, I would love to see a vanilla version of this cake. But, please no ingredients that are too exotic. I love how simple it was to make this chocolate cake but I have noticed that cakes tend to have more complicated ingredients when they are vanilla cakes. I would really love to stick to this cake recipe but make it a vanilla cake instead of chocolate, so I can satisfy a different crowd.
Please let me know if you decide to post a recipe for the vanilla version of this cake.
I’m thinking that a cherry flavored version might also turn out good but the problem with cherries is that they aren’t available all-year-round, unless you want to buy canned.
Thank you for the great recipes and I hope to see more of them!
Hi Angela great recipe i was just wondering if it can be frozen or would that just be really weird !? i need to transport it long distance and not sure how it will hold up, how many days do u think it can last in the fridge?
This looks AMAZING! I’ve been a BIG fan of your blog for a long, long time now. Every recipe you post looks so delicious. I recommend your cookbook on my website/blog and posted links to your blog from my FB business page too. :) I just might have to link to this recipe too. YUM! As soon as the ice box cake in my freezer is gone I’ll try this recipe out – if I make it now I’ll just be making way too many trips to the kitchen :O
Thank you Amy! So happy you are enjoying the blog :)
My husband doesn’t like the taste of maple syrup. Can I substitue the maple syrup with e.g. Agave nectar? If so, how much of agave nectar substitutes the maple syrup?
Made this a few weeks ago for dinner guests – hands down the BEST no bake vegan chocolate dessert I have ever made!
Tonight I doubled the crust recipe, put it into a rectangular pan, in the freezer for an hour, and then cut into bars. Simple and delicious treat for my family!
Thank you Angela for your incredible site and all the great vegan recipes.
I was super excited to make this for my two daughters (14 & 11) and hubby. My 11 year old is on board when it comes to healthy eating. The 14 yr old, on the other hand, is not!!! Hubby is not great either…Anyhow, I made the no-bake version and unfortunately everyone could taste the avocado and the crust was a little too salty. All that work and time and no one really loved it…boo hoo…
Looks like a gorgeous torte. I’ve been trawling websites looking for a raw vegan chocolate torte, that doesn’t use pecans, cashews or almonds in the base. I’m allergic to ALL nuts except for peanuts (weird, I know). Would you think its possible to use unsalted peanuts for the base, or are they too oily?
I might have a great no bake crust for you if you aren’t allergic to coconut, that is. I just made this the other day and it’s great. Might work in this pie in lieu of the pecan crust?
1 cup packed pitted Medjool dates
1 cup unsweetened shredded coconut
2 tbsp ground flax
2 tbsp unsweetened cocoa powder
1 tbsp coconut oil
1/4 teaspoon fine grain sea salt, or to taste
Add the dates into a food processor and process until a ball forms. Add the rest of the ingredients and process until a dough comes together. It should stick between your fingers when pressed.
Let me know if you try it out!
Thanks for this, I will try it out tomorrow.
Can I just press that out to form a ‘raw’ base, i.e. it doesn’t need to be cooked?
So sorry – the clue is in the title?! NO BAKE crust, ha ha ;)
Is it possible to make this without a food processor if you don’t have one? :(
Angela, thank you for posting this recipe. It’s magnificent and rich in flavor. I have made it many times and my friends and family love it. This one is definitely one of my favorites!
I really hope that in the future you post recipes for Vanilla Cake and Cheesecake. I searched this website and couldn’t find any. I have found many recipes in other websites but your website is my favorite one to look for recipes. All of the recipes I have tried from here have been both delicious and healthy. If you do post any recipes for these desserts in the future, I would certainly love to try them.
thank you Sandra! I will keep your suggestions in mind! ive tried vegan vanilla cake before but sadly none of my trials were fluffy enough. will keep at it!
I understand what you mean. I have tried many vanilla cake recipes and still haven’t been able to find one that is a crowd favorite. There seems to be something missing in the texture of it even if the flavors are pleasing.
I have one last thing to ask for now. Do you know if there’s a sugar-free alternative to maple syrup and agave nectar? I know that maple syrup and agave nectar are supposed to be healthier than most sweeteners but they still contain sugars. I know people that avoid using them for this reason. It’s easier to substitute powdered sugar because there’s some alternatives such as Stevia and Xylitol. However, maple syrup and agave nectar are liquid sweeteners and I don’t know of any sugar free alternatives for them.
I would like to use melted dark chocolate instead of the chocolate chips. Can you tell me how many gramms 1 cup and 2 tbsp of chocolate chips are? that would be a great help. Chocolate chips are hard to get here and they are very expensive.
Would this be tasty topped with fresh berries? :D
Thank you for this recipe. I’ve made it twice now and it is absolutely delicious. So many of the people I cook for including family members, cannot eat traditional desserts. This one is a perfect fit. Love it!!!
I made this last night for Valentine’s Day dessert with my husband! It was fantastic! Best chocolate dessert I have ever made!
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This is the most AMAZING dessert ever! Truly a little slice of chocolatey heaven. So so easy to make, and the results are astounding. I added grated orange zest for an extra punch of flavour. Made this for a dinner last night, everyone was intrigued by the combination of avocado and cocoa. Everyone was also very very satisfied! Thanks for a new dessert go-to.
This looks fantastic! I have to try making this soon.
This looks incredible. Eric obviously has good taste.
This recipe sounds wonderful. Is it both gluten free and dairy free? I need to prepare a dessert for two food allergies at the same time, and I’m hoping this is it! Thanks!
This looks amazing and I’d love to make it! But for those of us with nut allergies, is there a substitute for the pecans in the crust? I see substitutions mentioned for the almond milk and peanut butter, but not the pecans.
wait nevermind i just saw your reply to someone else’s question XD
I made this for our Christmas dessert and it was absolutely incredible. My husband insisted that he tasted bananas, but I’m thinking it was the avocados. Someone suggested coffee to mask tha avocado flavor, but I’m not sure it could handle a lot of liquid. Perhaps instant espresso powder? Or dissolving one teaspoon of instant espresso powder in a very small amount of water first?
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