Print

Paleo Chocolate Torte (Flourless, No Bake) Recipe

Paleo Chocolate Torte (Flourless, No Bake) Recipe
Print Recipe

★★★★★

5.2 from 27 reviews

This Paleo Chocolate Torte is a rich, flourless, no-bake dessert perfect for those following a paleo lifestyle. Made with raw pecans, unsweetened shredded coconut, creamy almond butter, and dark chocolate, this torte offers a decadent, creamy filling atop a crunchy nutty crust. It’s naturally gluten-free and free from refined sugars, making it an indulgent yet healthier treat.

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 (60-75% dark)
  • 1/2 cup creamy, no-stir almond butter
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Prepare the Pan: Line the bottom of a 6-inch round springform pan with parchment paper to ensure easy removal of the torte once set.
  2. Make the Crust: In a food processor, combine the pecan pieces, unsweetened shredded coconut, and optional salt. Pulse until the mixture begins to clump together, stopping occasionally to scrape down the sides. This will ensure an even, cohesive crust base.
  3. Form the Crust: Transfer the crust mixture into the prepared springform pan. Using your hands or a spatula, firmly press the mixture into an even and level layer, creating a solid base for the filling.
  4. Prepare the Filling: In a small saucepan, combine the dark chocolate chips and coconut cream. Melt over low heat, stirring frequently to prevent burning, until fully melted and smooth.
  5. Finish the Filling: Remove the saucepan from heat, then whisk in the almond butter and optional vanilla extract until the filling is smooth and fully combined.
  6. Assemble the Torte: Pour the chocolate filling evenly over the prepared crust in the springform pan, spreading it out gently to cover the entire surface.
  7. Add Toppings (Optional): For added texture and flavor, sprinkle chopped pecans, cacao nibs, or bee pollen over the top of the filling.
  8. Chill the Torte: Refrigerate the assembled torte for at least 2 hours or until it is fully set and firm to the touch.
  9. Serve: Once set, release the springform pan, slice the torte into 8 equal pieces, and serve chilled for best texture and flavor.
  10. Storage: Store any 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

  • *Coconut cream can be found canned in most grocery stores; chill the can and scoop out the thick cream portion.
  • **Use dark chocolate chips with 60-75% cacao for a rich yet balanced flavor suitable for paleo diet.
  • If you do not have a springform pan, use a small round cake pan lined well with parchment paper for easier removal.
  • This torte is naturally gluten-free and refined sugar-free.
  • Make sure to chill long enough for the filling to set properly for easy slicing.
  • Feel free to top with fresh berries or a sprinkle of sea salt for additional flavor contrasts.

Nutrition

Keywords: Paleo chocolate torte, flourless chocolate dessert, no bake chocolate torte, paleo dessert, gluten-free dessert, almond butter chocolate dessert

Find it online: https://dailysimplerecipe.com/paleo-chocolate-torte-flourless-no-bake-recipe/