1. What is the difference between a chocolate torte and a tart?

A chocolate torte is traditionally a flourless (or low flour) cake that is dense and rich, often using ground nuts instead of flour. A chocolate tart usually consists of a distinct pastry shell filled with a chocolate ganache or custard. This recipe combines elements of both; it has a nut-based crust like a tart but the dense, fudge-like body of a flourless torte.

2. How to make a no bake chocolate tart?

The method is exactly what we have done here: creating a press-in crust (often cookies or nuts) and pouring a ganache filling over it to set in the fridge. This specific recipe fits the bill perfectly for a no bake chocolate tart search as well, providing a healthier twist on the classic.

3. What is a 3 ingredient no bake cake with cocoa powder?

Many people look for the simplest versions of these desserts. A typical 3-ingredient version usually combines condensed milk (or coconut milk), cocoa powder (or chocolate), and biscuits for the base. While our recipe has a few more ingredients for depth of flavor (like almond butter and pecans), it retains that simplicity and ease.

The Best No Bake Chocolate Torte (Gluten-Free & Vegan!)

Description

The ultimate No Bake Chocolate Torte! This recipe is completely gluten-free and vegan, featuring a nutty pecan crust and a rich, fudge-like filling made with dark chocolate and almond butter. It’s an elegant, healthy dessert that requires zero baking.

Ingredients

Scale

Crust:

1 cup raw pecan pieces

1 cup unsweetened shredded coconut

⅛ tsp salt (optional)

Filling:

1 cup coconut cream (thick top part only)

1 cup dark chocolate chips (60-75% dark)

½ cup creamy, no-stir almond butter

½ tsp vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Line the bottom of a 6-inch round springform pan with parchment paper.

2. For the Crust: Combine pecans, coconut, and salt in a food processor. Blend until the mixture clumps together.

3. Pour the crust mixture into the pan. Use your hands to firmly press it into an even layer.

4. For the Filling: In a small saucepan, combine the chocolate chips and coconut cream. Melt over low heat, stirring frequently until smooth.

5. Remove from heat. Whisk in the almond butter and vanilla until fully incorporated and smooth.

6. Pour the filling over the prepared crust. Top with optional garnishes if desired.

7. Refrigerate for at least 2 hours, or until fully set.

8. Slice into 8 pieces and serve chilled.

Notes

Coconut Cream: Refrigerate your cans of full-fat coconut milk overnight to separate the thick cream from the water. You only want the thick cream.

Pan Size: This recipe is designed for a small 6-inch pan for a thick torte. Double the recipe for a standard 9-inch pan.

Storage: Keep in the fridge for up to 2 weeks or freeze for up to one month.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake, Chilling
Cuisine: American, Vegan

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 12g
Sodium: 40mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg