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vegan chocolate torte

Prep Time45 mins
Total Time6 hrs 45 mins
Course: Dessert
Servings: 8 people



  • 3/4 cup cashews soaked overnight
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup
  • 1 1/2 tsp arrowroot powder
  • 5 tbsp espresso optional
  • 1 tbsp coconut oil melted
  • 1 cup coconut cream from 1 can of full fat coconut milk
  • 1 tsp vanilla


  • 1 cup medjool dates pits removed
  • 1 cup oats
  • 1/2 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp vanilla
  • 2 tbsp coconut oil melted
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt


  • Start preparing the chocolate filling. Add the soaked cashews, coconut cream and the rest of the filling ingredients to a high-speed blender. Blend until smooth. Place the filling in the fridge to thicken while you prepare the crust (10 minutes).
  • Combine the crust ingredients into a food processor and blend until the texture is sticky and well combined.
  • Line a 9" springform pan or a 9" tart pan (I used a tart pan) with parchment paper. Add the crust ingredients into the pan and spread evenly with your fingers or the back of a spoon works really well. The mixture should spread up the sides as well. Place in the fridge/ freezer for ten minutes.
  • Remove your filling and crust from the fridge. Add the filling to the crust and tap the bottom of the pan to get rid of any bubbles out of the filling. Place in the freezer for 6 hours or overnight.
  • Take out of the freezer and thaw for 10- 20 minutes before enjoying it. Keep the torte stored in an airtight container in the freezer if you have leftovers.