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Paleo Chocolate Torte (Flourless, No Bake) Recipe

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

5.1 from 26 reviews

This Paleo Chocolate Torte is a rich, flourless, and no-bake dessert perfect for those following a paleo lifestyle. Made with raw pecans, shredded coconut, coconut cream, and dark chocolate, this torte offers a decadent yet healthy treat that’s gluten-free and free from refined sugars. It features a crunchy nutty crust and a smooth, creamy chocolate filling, chilled to perfection. Ideal for special occasions or a guilt-free indulgence, this recipe is simple to prepare and requires no oven.

Ingredients

Scale

Crust Ingredients

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

Filling Ingredients

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

Toppings (Optional)

  • Chopped pecans
  • Cacao nibs
  • Bee pollen

Instructions

  1. Prepare the Pan: Line the bottom of a 6-inch round springform pan with parchment paper to prevent sticking and make unmolding easier.
  2. Make the Crust: Combine the pecan pieces, shredded coconut, and optional salt in a food processor. Blend intermittently, scraping the sides as needed, until the mixture starts to clump together and hold its shape.
  3. Form the Crust: Pour the crust mixture into the prepared springform pan. Using your hands or a spatula, press the mixture firmly and evenly into the bottom of the pan, creating a level base for the filling.
  4. Melt Chocolate and Coconut Cream: In a small saucepan over low heat, melt the dark chocolate chips together with the coconut cream, stirring frequently to ensure smooth blending without burning.
  5. Prepare the Filling: Once melted, remove the saucepan from heat. Add the almond butter and vanilla extract, then whisk vigorously until the mixture is smooth and fully combined.
  6. Assemble the Torte: Pour the filling mixture over the prepared crust, spreading it evenly with a spatula.
  7. Add Toppings (Optional): Sprinkle chopped pecans, cacao nibs, and bee pollen over the top for added texture and flavor, if desired.
  8. Chill: Refrigerate the torte for at least 2 hours or until fully set and firm to the touch.
  9. Serve: Once set, slice the torte into 8 equal pieces and serve chilled.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for up to two weeks. Alternatively, slice and freeze the torte in an airtight bag for up to one month.

Notes

  • *Coconut cream is the thick, creamy part from full-fat canned coconut milk. Chill the can overnight and scoop out the cream.
  • **Use high-quality dark chocolate chips with 60-75% cacao for balanced richness and less sweetness.
  • Be careful melting the chocolate mixture on low heat to prevent scorching.
  • The optional salt in the crust enhances flavor but can be omitted for strictly paleo or no-salt diets.
  • Allow the torte to chill completely to ensure the filling sets properly for clean slicing.
  • Toppings add visual appeal and textural contrast but are not necessary.
  • This torte is naturally gluten-free, grain-free, and dairy-free.

Nutrition

Keywords: Paleo chocolate torte, flourless chocolate dessert, no bake chocolate cake, gluten free dessert, dairy free chocolate torte, paleo dessert recipe, healthy chocolate torte

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