This paleo chocolate torte is the ultimate no-bake dessert to satisfying your chocolate cravings. It has a simple pecan and coconut crust that's topped with a rich, creamy chocolate filling. In addition, this flourless torte is paleo, vegan, and keto friendly.
This flourless chocolate torte recipe is up there as one of my top 5 favorite desserts of all time!
Not only do I love the taste, but it's 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 and while it looks fancy, it's incredibly easy to make. The crust is slightly crumbly and made with raw pecans and shredded coconut. It's then topped with a creamy chocolate filling that's made from dark chocolate, coconut cream and almond butter.
Why You'll Love this Paleo Chocolate Torte
- paleo, vegan and keto friendly - great for most diets
- low carb - this low carb chocolate torte is decadent, yet low in sugar
- dairy free - it's made with coconut instead of milk
- gluten free - the crust is made with pecans and coconut
- 5 ingredients required - just 5 ingredients are needed to make this flourless chocolate cake
- easy to make - it's no bake and doesn't have any complicated steps
Ingredients
The full recipe for this flourless chocolate cake can be found in the recipe card below, but here's an overview of what you'll need:
- raw pecans - you can substitute the pecans for any other nut or seed. Some good options are walnuts or sunflower seeds. You can also do a mixture of nuts if you prefer.
- unsweetened shredded coconut - this ingredient is best not to substitute because it helps with the texture of the crust. If needed, you can swap the coconut for nuts, but the crust may not hold together as well.
- coconut cream - coconut cream is used for texture purposes, making the filling smooth and creamy. A thick yogurt may work as a substitute, but I have not personally tried it.
- chocolate chips - I recommend dark chocolate with a cocoa content between 60-75%. If you choose a really dark chocolate, then the filling will be extremely rich and it will also have a slightly firmer texture.
- almond butter - I recommend a creamy no-stir almond butter. This type of almond butter gives the best filling texture. That being said, any nut or seed butter (like sunflower seed butter) will still work.
- vanilla extract - this is optional and just adds a bit of flavor to the filling.
- salt - while adding salt is optional, it brings out the flavors in the crust.
How to Make a No Bake Chocolate Torte
This paleo 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. Here are the step by step instructions:
- First, line a 6" round springform pan with parchment paper (just on the bottom of the pan). Set aside and make the crust.
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.
- Pour the crust into your lined pan. Using your hands or a spatula, firmly press the crust into the pan, creating an even, level layer.
Make the Filling
- Place the chocolate chips and coconut cream in a small saucepan. Place the pan on the stovetop and set the heat to low. Melt over low heat, stirring frequently.
- Once fully melted, remove the pan from the heat and add in the almond butter and vanilla. Whisk together until well combined.
- Pour the filling over the crust, using a spatula to smooth the top.
- Add desired toppings on the filling, such as cacao nibs, chopped pecans and bee pollen. 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 set, cut the torte into slices and serve.
Tips and Tricks for Making a Paleo Chocolate Torte
- Adjust the crust: If you want to sweeten the crust, or if it's just not holding together very well, then blend in a few pitted dates or a tablespoon of your favorite sweetener (like honey or maple syrup).
- Use a no-stir almond butter: a no-stir almond butter will make the filling smoother and creamier.
- Use 60-75% dark chocolate - a dark chocolate with a cocoa content of 60-75% works best for this no bake paleo torte. Darker chocolate will make the filling quite bitter and it will have a firmer texture.
- Make ahead of time - this is a great dessert to make the day/night before you need to serve it. It stores well in the fridge and will have time to fully set if made ahead of time.
Storage
This torte can be kept at room temperature for a few hours, but will melt in the heat. (So, don't keep it outside in the sun on a hot day.)
It is best kept in an airtight container in the refrigerator, up to two weeks. You can also slice it and then store it in the freezer, up to one month.
Topping Ideas
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 cacao nibs, chopped pecans and bee pollen. Some other great chocolate torte toppings include:
- shredded coconut
- mini dark chocolate chips
- dye-free sprinkles
- flaked coconut
- hemp seeds
- chopped nuts
FAQ
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.
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.
This no-bake torte will keep at room temperature for a few hours. It is portable and will not melt unless it get's too hot (like outside in the sun on a warm day).
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 caters to a variety of dietary needs.
This no bake cake is made in a 6" round springform pan and is about 2 inches thick. Although not large, it is rich, decadent and dense. It will serve about 8 people.
If you want to make a larger torte, then feel free to double the recipe and make it in a 9" round springform pan.
If you're having trouble with the crust being too crumbly, then first troubleshoot by blending it a few more times in the food processor. If that doesn't work, then add in a couple soft dates or a couple tablespoons of honey or maple syrup, then blend again.
More No Bake Paleo Desserts
Paleo Chocolate Torte (Flourless, No Bake)
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6" round torte
Description
This healthy, low sugar paleo chocolate torte is the perfect no-bake dessert. It has a crumbly pecan-coconut crust and a rich, creamy dark chocolate filling. This torte is paleo, vegan and keto friendly.
Ingredients
Crust
- 1 cup raw pecan pieces
- 1 cup unsweetened shredded coconut
- ⅛ tsp salt (optional)
Filling
- 1 cup coconut cream*
- 1 cup dark chocolate chips
(I recommend 60-75% dark)** - ½ cup creamy, no-stir almond butter
- ½ tsp vanilla extract (optional)
(I recommend 60-75% dark)**Instructions
- Line the bottom of a 6" round springform pan with parchment paper.
- For 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.
- Pour the the crust mixture into your springform pan. Using your hands or a spatula, firmly press the crust into an even, level layer.
- For the Filling: Place the 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. Whisk until smooth.
- Pour the filling over crust.
- If desired, add toppings such as chopped pecans, cacao nibs and bee pollen.
- Refrigerate at least 2 hours or until fully set.
- Once set, slice the torte into 8 equal pieces and serve***
- Store the chocolate torte in an airtight container in the fridge, up to two weeks. Or, slice and store in an airtight baggie in the freezer, up to one month.
Notes
*Use just the cream from a can of full fat coconut milk or coconut cream. You'll need 1-2 cans, depending on the brand you use. If the cream and the milk are not separated, then store the can in the fridge overnight.
**I recommend 60-75% dark chocolate, but you may use chocolate with a lower cocoa content for a sweeter filling. For keto, use keto friendly chocolate chips.
***The torte will stay solid at room temperature, but will melt if left out in the heat.
Magalie
How many calories in one chocolate torte? 🙂
Katie
You can input the ingredients into a calorie calculator like MyFitnessPal to figure out the calories 🙂
Michelle
Can I use peanut butter instead of almond butter?
Katie
Yes!
Emily
Could I sub cocoa powder for the chocolate chips?
Katie
No, this recipe requires chocolate chips or a chocolate bar.
Roberta
What would be a good for the shredded coconut
Katie
You could probably swap it for more pecans, but I'm not sure if it will hold together as well.
Katie
This paleo chocolate torte is one of my favorite dessert recipes! I often make it for my birthday 🙂 Enjoy!
Pam
Hello
Can 1/2 and 1/2 or heavy whipping cream be used in place of coconut cream, if you don’t have it in hand?
Katie
Hi! Cream or even yogurt should work in place of the coconut cream. However, I haven't tested any substitutes myself.
Carmen
Can I use hazelnut butter instead of almond butter and hazelnut for the base instead of walnuts to make it more “Nutella” kind?
Katie
Yes, both of those swaps should work.
Erin
Are the coconut flakes necessary for the texture/stability of the crust? I love everything about the recipe except for that. Most of my family does not like the flavor of the flakes.
Katie
You should be able to swap the coconut for additional pecans or another nut/seed.
Anna
I made it yesterday and it is delicious! I just made a double filling:)
It is now in my file of recipes “to keep”!
Thank you!!!
Charlene
I am wondering what purpose the almond butter fills (if I need to sub it)? Is it to make it smoother/creamier? Flavor!
Thank you!
Katie
The almond butter doesn't change the flavor much, but it definitely changes the texture. You can swap it with any other nut/seed butter if you prefer.
LA
WHAT SIZE CAN OF COCONUT CREAM IS NEEDED?
Katie
You will need 1-2 cans, depending on the brand of coconut cream.
Becky
I don’t know what you used that would make this cake that big but I tried it with the recipe and it is flat as a pancake. Does not work and does not look like picture. This was a complete failure. Don’t try it.
Now I have people coming to my house and I have to go out and get something for dessert. Not happy.
Katie
Hi! The recipe says to place in a 6" round springform pan. You must have used a larger pan?
Audrey Shepard
So easy to make and OMG its delicious! Ive made it twice in the last two weeks and making it again for dessert at our dinner party! Love, Love this recipe. Thanks so much!!!
Katie
I'm SO glad you like it! Thank you so much for taking the time to leave a review 🙂
Gina
If you make the 2x or 3x version, do you use 2 or 3 separate pans? I am going to a dinner and would like enough for 6 people.
Katie
This recipe will make enough for 8 people. While the slices aren't big, the cake is SUPER rich. If you want a bigger cake, I would either use a 9" round springform pan or two 6" springform pans and just double the recipe.