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!
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:
I got fed up with photographing frozen strawberries (they turn pale and icy), so I added fresh ones on top.
Problem solved. :)
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. 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.
No-Bake Chocolate Coconut Ice Cream Torte
Yield
16 squares or trianglesPrep time
Cook time
0 minutesChill time
2 hoursTotal time
Ingredients
For the crust
For the chocolate torte
Directions
Tip:
Nutrition Information
(click to expand)
For nutritional info, see here.
Yup, I’d say it’s a winner…
Enjoy!
Just found your blog a few days ago and I’m in love! I’ve been vegetarian for over a year and now I’m trying to go vegan for two weeks to see how it goes so your blog has been a lifesaver! :) I had your overnight oats this morning (I made with ground flax since I didn’t have chia) with 1/2 sliced bananas and they were TO DIE FOR! I woke up late too and then I remembered that I already had breakfast all ready to go! Can’t wait to try this recipe! Off to get me some coconut milk!
Thank you Jasmin!
Looks awesome! I’m so hungry now…
This looks incredible. I.n.c.r.e.d.i.b.l.e!
I loooove coconut, and I’m sure that addition gives it such a good taste.
this looks wickedly good! perfect summer treat!
Coconut and ice cream? Say no more, I’m sold!
Thank you so much for including the nutritional info on the recipage….I know I could find a website to plug it in myself but it really is a bonus when you do it!
I think I could just eat the filling for this torte by itself!
Glad to know you appreciate it!
This looks delish!
My husband and I also found that quinoa flakes make gross porridge. I find the best use for them is as a binder in veggie burgers, etc.
Hi Angela,
I made this this morning (and licked the food processor bowl afterwards…). I have a puny weak food processor, so it took a looong time. If other people have a weak processor like me, just keep at it and scrape it down.
I didn’t end up adding the agave, the dates made it sweet enough. Since I only made half a portion (only had around twenty dates total lying around the house), I only needed half a can of coconut milk–so I scraped out the cream portion, natch. It was a good decision. I recommend it.
glad to hear that!
This recipe is incredible! I’ve been vegan for 5 years & have to say that this is the yummiest dessert i have eaten since then!! I dont know how you came up with it but thanks! I have to leave my computer now and eat the rest of it :D
Hey Dani, Glad you enjoyed the torte!
This was amazing! I used almond butter because that is what I had.
Everything about this recipe is just pure love. I love that it’s no bake, and you mentioned that it almost has the consistency of ice cream. This one will definitely be bookmarked.
Made this tonight, tasted amazing! One problem, I find the filling just will not freeze…anyone experience the same thing?!
This is a MEGA hit in our house. I shall be making this very often (kids’ order lol)
Thanks Angela x
That looks AMAZING!!!! :D :D :D
This looks delicious! I’m just wondering is the nut butter the same one that you have the recipe for? Or do you buy in the shops? Also is there a subisustute?
Defenitely will try some of these recipes.
Hi Angela ,
Love your website!! I made this the other night and everyone loved it so much we had to have seconds. Thank you!!
So delicious!!!! I made these in small and regular size muffin tins and they turned out incredible. They were suprisingly easy to pop out of the tins to eat.
All your recipies are so delicious I have to rank them as to which ones I will try next!
This is sooo delicious! Can also just be made as a chocolate pudding. Thanks for all of your awesome recipes…also made the vegan lasagna, gluten free and it was also amazing.
Hi Angela!
I was at a party for my nephew, where they served a Dairy Queen Ice Cream cake, your recipe cake seems like a good alternative. (need to get a springform pan first!)
I am wondering, have you tried more layers, and did that turn out?
Anyway…just a thought. :)
I love this idea and would like to make it for Passover, what would be the best sub for the Oatmeal? Could I use matza meal?