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 chocolate torte be kept at room temperature?

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).

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 caters 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 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.

My Crust isn't holding together! What do I do?

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.

Paleo Chocolate Torte (Flourless, No Bake)

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

Scale

Crust

1 cup raw pecan pieces
1 cup unsweetened shredded coconut
1/8 tsp salt (optional)

Filling

1 cup coconut cream*
1 cup dark chocolate chips (I recommend 60-75% dark)**
1/2 cup creamy, no-stir almond butter
1/2 tsp vanilla extract (optional)

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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.