Decadent Chocolate Torte (Vegan/Raw/Gluten-free)

Hi friends! Ooo my first blog post ever! I’m so excited to share this with you!

A few years ago, my mom became allergic to a whole laundry list of items and along with my allergies to peanuts & cow dairy (I’m okay with goat/sheep etc.), it created a problem when making desserts, in particular for occasions such as Christmas/ Thanksgiving/ Easter Dinner etc.  Allergies do not need to be the end of delicious desserts for you or your family and I’m here to show you just that! This recipe is VERY decadent.  A little goes a long way.  I topped the torte with my coconut whip recipe and it was a hit with all!

I love chocolate in, on or with ANYTHING!! In my opinion, it’s the fool proof ingredient. Fruit gets runny and watery but chocolate? It’s always got my back and it’s always my go-to ingredient for desserts that I make for other people.  This is a great dessert to make ahead of time and can be adapted to add the toppings of your choosing.  No one will ever know it’s healthy!  It stays well in the fridge but I’d suggest adding fruit day of and whip when serving only to prolong its fridge life.

Chocolate filling
Top with your favourite things. I used raspberries, blueberries and coconut flakes.

Top with my coconut whip and enjoy !

Share a picture of your creation using my recipe on Instagram by tagging @balancingandie so I can see them :).  Click here to pin this recipe for future reference or subscribe to my blog to never miss a post!




Decadent Chocolate Torte (Vegan/Raw/Gluten-free)

Prep Time: 30 minutes

Yield: 1 - 9 inch torte (I used pie pan)

Serving Size: 1-1 inch piece

Decadent Chocolate Torte (Vegan/Raw/Gluten-free)

Epitome of a decadent dessert sure to please all!


    No bake crust
  • 1 cup almond meal *
  • 3/4 cup of raw cashews**
  • 1/2 cup shredded unsweetened coconut (optional)
  • 3 tbsp coconut oil (or other mild oil)
  • 1/2 tsp cinnamon powder
  • 2 tbsp unsweetened cocoa powder
  • 7 medjool dates (chopped pitts removed)
  • 1 cup of cashews (drained but soaked overnight in water or 4-6 hours minimum)
  • 4 tbsp raw cocoa powder (not the sugary stuff)
  • 2 tbsp maple syrup or more to taste (can sub honey if not Vegan)
  • 2 tbsp coconut oil
  • 1 tbsp instant coffee (optional – enhances chocolatey goodness)
  • 3/4 cup coconut cream (comes in a can – not light coconut milk)
  • 1 tsp pure vanilla extract (or 1 vanilla bean pod)
    Toppings (optional)
  • 1 cup of raspberries/blue berries
  • 1/2 cup of toasted coconut flakes
  • Coconut whip cream (see my recipe here or buy store-brand)
  • *almond meal is made with blanched almonds but if you don’t want to buy almond meal, you can grind your own in the food processor but make sure you stop before the nuts start releasing oil)
  • **Can also substitute a mix of nuts such as pecan/cashew mix


  1. Line your torte/pie dish with parchment paper, which allows for each clean up and clean pieces to be cut when serving.
  2. Mix all of the ingredients for the crust in a food processor until it resembles small crumbs. It should be a bit sticky when you pinch between fingers. Add more oil if it’s too crumbly to stick together as a crust. You may need to start and stop the food processor a few times and stir. Spread the mixture evenly in prepared dish and press down to all edges of the dish until it feels solid and even thickness. Refrigerate while preparing the filling.
  3. Mix all of the ingredients for the filling in a high power blender or food processor. The blender will create a smoother texture whereas the food processor may leave it more “grainy”. Taste the filling and add more sweetener if needed. (If your blender is not strong, I’d suggest starting out in the food processor, then moving to the blender)
  4. Remove the crust from refrigerator, pour in the filling and refrigerate again for at least 2 hours or up to 1-2 days.
  5. Serve directly from fridge and top with fresh raspberries, blue berries and toasted coconut flakes (optional).
  6. Enjoy!


*almond meal is made with blanched almonds but if you don't want to buy almond meal, you can grind your own in the food processor but make sure you stop before the nuts start releasing oil)

**Can also substitute a mix of nuts such as pecan/cashew mix

Nutrition Disclaimer
This information is provided as an estimate only, based on the ingredients I used and does not include any toppings mentioned above. The below information may change with any substitution you make or variances in brands used.

Nutrition Facts
Serving Size 1 1-inch slice
Servings Per Container 9

Amount Per Serving
Calories 334 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 75mg 3%
Total Carbohydrate 31g 10%
Dietary Fiber 5g 20%
Sugars 18g
Protein 8g 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Print Friendly, PDF & Email

Leave a Reply