This Paleo Chocolate Torte is the perfect summer treat. It has a simple pecan and coconut crust and a rich, creamy chocolate filling. In addition, this decadent dessert is Paleo, Vegan, Keto, no bake and only requires 5 ingredients.
Not only do I love the taste, but it is such a simple, crowd-pleasing dessert that can be tweaked here and there to your liking. In other words, the ingredients can easily be swapped and the measurements don’t need to be exact. Yay!
This Paleo Chocolate Torte is rich and decadent, but so easy to make. In addition, it is:
- Paleo, Vegan & Keto friendly
- low carb
- gluten free & dairy free
- low in sugar
- only a few ingredients
Ingredients in Paleo Chocolate Torte
This dark chocolate torte recipe only needs a few Paleo pantry staples including:
- raw pecans
- unsweetened shredded coconut
- coconut cream
- chocolate chips
- almond butter
- vanilla extract (optional)
- salt (optional)
The crust is made from raw pecans, shredded coconut and just a pinch of salt. For more sweetness, add a few dates or a tablespoon of sweetener to the mix.
The filling contains coconut cream, chocolate chips, almond butter and vanilla extract. The cocoa content of the chocolate chips will dictate the sweetness of the filling. For instance, choosing 80% dark chocolate over 65% dark chocolate will make the filling richer, darker and more bitter.
How to Make a No Bake Chocolate Torte
This torte is made layer by layer. First, make the crust in a food processor. Next, make the filling. And lastly, add desired toppings to decorate the torte.
Make the Crust
To make the crust, combine all crust ingredients in your food processor. Blend, stopping every so often to scrape the sides, until the mixture starts to clump and hold together.
If you want to sweeten the crust, feel free to add a few pitted dates or a tablespoon of your favorite sweetener.
Next, firmly press the crust into a lined 6″ round springform pan.
Make the Filling
For the filling, place the chocolate chips and coconut cream in a small sauce pan. Place the pan on the stove top and set heat to low. Melt over low heat, stirring frequently.
Once fully melted, add in the almond butter and vanilla. Mix until well combined.
Next, pour the filling over the crust.
Lastly, add desired toppings on the filling. This is not required, but gives the torte a more polished, finished look.
Place the torte in the fridge for at least two hours to firm.
Once refrigerated, this torte can be kept at room temperature for a few hours. However, it needs to be stored in the fridge or freezer. If storing in the freezer, cut beforehand.
Paleo Chocolate Torte Toppings
Toppings are optional. However, they really add character and give this torte a more finished look. One thing to note, it’s important to add the toppings before the filling has solidified – that way everything will stick.
I used shredded coconut, chopped pecans and bee pollen. Some other great chocolate torte toppings include:
- cacao nibs,
- chocolate chips,
- flaked coconut
- chopped nuts/seeds
Commonly Asked Questions
Is this chocolate torte low carb?
This is a low carb chocolate torte. The type of chocolate chips you use will play a large role in determining the carb content. I recommend using 70% dark chocolate. Keto friendly chocolate chips will lower the carb content even more, making this dessert acceptable for a keto diet.
Can this flourless chocolate torte be made ahead of time?
Yes! This chocolate torte is a great “make-ahead” dessert. It stores well in the fridge, so can be made a few days prior to any event. For long term storage, simply cut and freeze.
Can this flourless chocolate torte be kept at room temperature?
This Paleo torte will keep at room temperature for a few hours. It is portable and will not melt – perfect for parties and social gatherings.
Is this flourless chocolate torte Vegan?
Yes, this healthy chocolate torte is not only Vegan, but Paleo, keto, gluten free and dairy free. It fits most diets, meaning it is great for social gatherings and catering to a variety of dietary needs.
How many people does this low carb chocolate torte serve?
This no bake cake is made in a 6″ round springform pan and is about 1.5″ thick. Although not large, it is rich, decadent and dense. It will serve anywhere from 8-12 people.
If you don’t have a small springform pan, or want to make a larger cake, then feel free to double the recipe.
This healthy, low sugar Paleo Chocolate Torte is the perfect no-bake summer treat. It has a crumbly pecan-coconut crust and a rich, creamy dark chocolate filling. This torte is Paleo, Vegan and Keto friendly.
- 1 cup raw pecan pieces
- 1 cup unsweetened shredded coconut
- pinch of salt (optional)
- 1 cup coconut cream*
- 1 cup chocolate chips**
- 1/2 cup unsweetened almond butter
- 1/2 tsp vanilla (optional)
- For the Crust: In food processor, combine all crust ingredients. Blend, stopping every so often to scrape the sides, until the mixture starts to clump and hold together.
- Pour the the crust mixture into a 6″ round springform pan. Using your hands, firmly press the crust into an even, level layer.
- For the Filling: Place chocolate chips and coconut cream in a small sauce pan. Melt on the stove top over low heat, stirring frequently.
- Once mixture is fully melted, remove from heat and add remaining filling ingredients. Mix until smooth.
- Pour filling over crust.
- Add desired toppings (optional).
- Refrigerate at least 2 hours or until fully set.
- Store in fridge or freezer***
*Use just the cream from a can of full fat coconut milk. One can produces approximately one cup, which is enough.
**I recommend 70% dark chocolate, but you may use chocolate with a lower cocoa content for a sweeter filling. For keto, use keto friendly chocolate chips.
***Torte will stay solid at room temperature, however it must be stored in the fridge or freezer. Cut before storing in freezer.
Keywords: cake, torte, no bake, raw, Paleo, Vegan, Keto, dessert, chocolate, no added sugar, low carb, summer