Paleo Chocolate Torte (Flourless, No Bake) Recipe
This Paleo Chocolate Torte is a healthy, low sugar, no-bake dessert featuring a crumbly pecan-coconut crust and a rich, creamy dark chocolate filling. This torte is paleo, vegan, and keto friendly, perfect for those seeking a decadent yet wholesome treat that requires minimal preparation and no baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting and mixing filling)
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Paleo
- Diet: Vegan
Ingredients
Crust
- 1 cup raw pecan pieces
- 1 cup unsweetened shredded coconut
- ⅛ tsp salt (optional)
Filling
- 1 cup coconut cream (use the cream from full fat coconut milk or coconut cream)
- 1 cup dark chocolate chips (60-75% dark recommended)
- ½ cup creamy, no-stir almond butter
- ½ tsp vanilla extract (optional)
Instructions
- Prepare Pan: Line the bottom of a 6″ round springform pan with parchment paper to prevent sticking.
- Make the Crust: Combine raw pecan pieces, unsweetened shredded coconut, and salt (if using) in a food processor. Blend, pausing occasionally to scrape down the sides, until the mixture clumps and holds together.
- Press Crust: Pour the crust mixture into the lined springform pan. Using your hands or a spatula, firmly press the mixture into an even, level layer to form the torte base.
- Prepare Filling: Place dark chocolate chips and coconut cream in a small saucepan. Melt over low heat on the stovetop, stirring frequently to prevent burning.
- Combine Filling Ingredients: Once fully melted and smooth, remove the saucepan from heat and whisk in the almond butter and optional vanilla extract until the filling is creamy and uniform.
- Assemble Torte: Pour the filling mixture evenly over the crust in the springform pan.
- Optional Toppings: Add toppings such as chopped pecans, cacao nibs, or bee pollen if desired for added texture and flavor.
- Chill: Refrigerate the torte for at least 2 hours or until the filling is fully set and firm.
- Serve: Once set, carefully slice the torte into 8 equal pieces and serve chilled.
- Storage: Store leftovers in an airtight container in the refrigerator for up to two weeks or slice and freeze in airtight bags for up to one month.
Notes
- Use only the thick cream part from a can of full fat coconut milk or coconut cream. If the cream and liquid are not separated, refrigerate the can overnight to allow separation.
- The crust can be pressed using either hands or a spatula for even layering.
- Choose high-quality dark chocolate chips between 60-75% cocoa for best flavor and paleo compliance.
- This torte is vegan, paleo, and keto friendly.
