Description
A creamy, rich, and naturally sweet no-bake chocolate coconut torte made with wholesome ingredients like pecans, coconut cream, and dark chocolate. It’s vegan, gluten-free, and incredibly easy to make—perfect for any occasion.
Ingredients
Crust:
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1 cup raw pecans
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½ cup unsweetened shredded coconut
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Pinch of salt (optional)
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1–2 pitted dates or 1 tbsp maple syrup (optional, for sweetness or stickiness)
Filling:
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1–2 cans coconut cream (use only the thick part)
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1 cup dark chocolate chips (60–75% cocoa or keto-friendly)
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¼ cup creamy no-stir almond butter (or any nut/seed butter)
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1 tsp vanilla extract (optional)
Optional Toppings:
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Chopped pecans
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Cacao nibs
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Bee pollen
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Shredded coconut
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Hemp seeds
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Mini chocolate chips
Instructions
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Prep the pan: Line the bottom of a 6-inch springform pan with parchment paper.
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Make the crust: Blend pecans, shredded coconut, and salt (plus dates or syrup if using) in a food processor until sticky. Press into the pan base.
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Make the filling: Melt chocolate chips and coconut cream over low heat, stirring until smooth. Remove from heat and whisk in almond butter and vanilla.
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Assemble: Pour filling over crust, smooth out the top, and add toppings.
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Chill: Refrigerate for at least 2 hours until set. Slice and enjoy.
Notes
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Use only the thick portion of the chilled coconut cream for a rich filling.
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Let the torte sit at room temp for 5 minutes before slicing for cleaner cuts.
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Customize toppings as desired.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Healthy, Plant-based