Looking for a healthier dessert that still hits the spot? This vegan chocolate torte with a pecan crust is what your sweet tooth has been searching for!
It might be made from mostly fruit and nuts, but I assure you it’s as chocolatey as any chocolate torte out there. It’s also incredible easy to make and only requires a food processor or high-powered blender. I used my Vitamix, which was a breeze for making the crust but struggled a bit with the sticky dates; if you’re using a similar blender then you may want to blend the filling in smaller batches.
Physalis are the perfect fruit to accompany this vegan chocolate torte; they’re so understated and pretty that they were made to decorate desserts and turn them into a gorgeous centrepiece. When I was a kid I absolutely hated physalis, with their tangy sweet-yet-sour taste, but it’s a flavour my tastebuds have grown into. If you’re not convinced by the taste, or can’t get your hands on any, they can be swapped with berries for an equally attractive replacement – or skipped altogether to let the chocolate do all the talking.
Vegan Chocolate Torte with Pecan Crust
- For the crust:
- 90g pecans, plus extra to decorate
- 50g oats
- 50g coconut oil, plus extra for greasing
- 1tbsp maple syrup
- Pinch salt
- For the filling:
- 400g Deglet Nour soft dates, soaked in hot water for 30 minutes (if using a different variety then soak for around an hour or until very soft)
- 30g cacao powder
- 3 tbsp almond milk
- To decorate:
- 10-15 physalis (optional)
- Add all of the crust ingredients into your food processor and whizz up until they are fully blended.
- Grease an 8in cake tin with a little coconut oil. Scoop the crust ingredients out of the processor into the tin and use the back of a spoon to press it out evenly to form a level base.
- Place the tin in the freezer for around ten minutes to firm up and wash out the food processor.
- Drain the dates and add to your food processor with the cacao powder and almond milk. Blend until completely smooth.
- Remove the base from the freezer and scoop out the date mix over the base. Spread evenly and decorate with the extra pecan nuts.
- Place in the fridge for at least 15 minutes, or until you are ready to serve. Cut into slices and serve with the physalis or fruit of your choice.
Pin this vegan chocolate torte recipe for later!
Looking for more vegan chocolate desserts? Try one of these delicious ideas:
Easy Vegan Mint Chocolate Mousse (made with avocado)
Fudgy Vegan Beetroot Brownies
Healthy Mocha Pots de Crème
