Ingredients
Crust:
1 cup raw pecan pieces
1 cup unsweetened shredded coconut
⅛ tsp salt (optional)
Filling:
1 cup coconut cream
1 cup dark chocolate chips (60–75% cacao recommended)
½ cup creamy, no‑stir almond butter
½ tsp vanilla extract (optional)
Instructions
Line the bottom of a 6″ round springform pan with parchment paper.
Crust: Combine pecans, coconut, and salt in a food processor. Blend until the mixture clumps together. Press the crust evenly into the pan.
Filling: In a small saucepan, melt the dark chocolate chips and coconut cream over low heat, stirring until smooth. Remove from heat, then whisk in almond butter and optional vanilla until fully combined.
Pour the filling over the crust layer.
Add optional toppings like chopped pecans, cacao nibs, or bee pollen.
Refrigerate for at least 2 hours, or until set.
Slice into 8 pieces and serve. Store in an airtight container in the fridge for up to two weeks, or freeze slices for up to one month.
Notes
Use the thick cream portion from a chilled can of full‑fat coconut milk (coconut cream). Chilling the can overnight helps separation.
For a sweeter or firmer filling, choose chocolate with lower cacao content. For a keto‑friendly version, opt for sugar‑free or keto‑friendly dark chocolate chips.
If the crust feels too crumbly, blend longer—or add soft dates, honey, or maple syrup and blend again.
Though stable at room temperature, the torte may soften in warm conditions—serve chilled.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Diet: Vegan
