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Paleo Chocolate Torte (Flourless, No Bake) Recipe

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

4.7 from 19 reviews

This Paleo Chocolate Torte is a decadent flourless, no-bake dessert featuring a crunchy pecan and coconut crust topped with a rich, creamy dark chocolate filling. Perfect for paleo diet followers and chocolate lovers seeking an indulgent yet wholesome treat, it’s made with simple, natural ingredients and sets beautifully in the fridge.

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% cocoa recommended)
  • 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 ensure easy removal of the torte after setting.
  2. Make the crust: Combine the raw pecan pieces, unsweetened shredded coconut, and salt in a food processor. Pulse and blend intermittently, scraping down the sides, until the mixture clumps together and becomes sticky enough to hold shape.
  3. Form the crust: Transfer the crust mixture to your lined springform pan. Use your hands or a spatula to firmly press and spread the mixture evenly across the bottom, creating a level, uniform crust layer.
  4. Prepare the filling: Place the dark chocolate chips and coconut cream in a small saucepan over low heat. Stir frequently until fully melted and combined into a smooth mixture.
  5. Finish the filling: Remove the saucepan from heat. Add the creamy almond butter and vanilla extract, if using. Whisk vigorously until the filling is smooth and glossy with no lumps.
  6. Assemble the torte: Pour the chocolate filling over the prepared crust, spreading evenly to cover the surface. Add any desired toppings such as chopped pecans, cacao nibs, or bee pollen on top.
  7. Chill and set: Place the torte in the refrigerator and chill for at least 2 hours, or until the filling is fully set and firm to the touch.
  8. Serve: Once set, carefully remove the torte from the springform pan. Slice into 8 equal-sized pieces and serve chilled for the best texture and flavor.
  9. Storage: Store the leftover torte in an airtight container in the refrigerator for up to two weeks. Alternatively, slice and freeze portions in an airtight bag for up to one month.

Notes

  • Use dark chocolate chips with a cocoa content between 60-75% for the best balance of bitterness and richness.
  • Make sure the almond butter is no-stir for smoother incorporation; if it separates, give it a good stir before using.
  • Coconut cream can be obtained by refrigerating a can of full-fat coconut milk overnight and scooping off the solidified cream.
  • The optional salt enhances the flavors, but can be omitted for a sweeter profile.
  • To make slicing easier, run a knife under hot water, dry it, and then cut the torte between each slice.
  • For a nut-free variation, consider substituting pecans and almond butter with sunflower seeds and sunflower seed butter, respectively.

Nutrition

Keywords: paleo chocolate torte, flourless chocolate dessert, no bake paleo dessert, dark chocolate torte, coconut cream chocolate, almond butter dessert, gluten free chocolate dessert

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