If you’re looking for a special occasion dessert that is super easy to make but has the ‘wow’ factor, then today’s recipe is for you! It’s a rich chocolate torte, consisting of a silky smooth ganache set on top of a biscuit base. There is no baking involved and it only takes around 20 minutes to prepare. The hardest part is waiting for it to set before you can dive in!
The inspiration for today’s recipe was a Dark Chocolate & Coconut Tart that I spotted in this month’s Vegan Life magazine. It looked so decadent and inviting! As I love playing around with recipes and creating my own take on them, I decided to switch the pastry for a biscuit base (to make it a ‘no bake’ recipe) and I experimented with different ingredients for the chocolate filling. I’m not personally a big fan of the chocolate coconut flavour, so I opted to use soya cream instead of coconut milk, and it worked really well!
For the biscuit base (aka cookies for our overseas friends!) I chose to use Lotus Biscoff biscuits. The sweet caramel flavour of these biscuits worked beautifully with the rich dark chocolate ganache. I added a little sprinkle of Biscoff crumbs on top to finish off the torte and it looked so pretty… like little flecks of gold!
If you’re gluten-free, you can easily switch the Lotus biscuits for a gluten-free biscuit/cookie instead. One of my favourites are the Nairn’s Gluten Free Biscuit Breaks and I think their Stem Ginger Biscuit could work well in this recipe. I’ll definitely have to give it a try.
I made this torte to share with friends and family over the festive holidays and so far, it’s going down a treat. Everyone that’s tried it has given it a big thumbs up!
It is pretty rich and filling, so be sure to slice modestly. (The recipe below will easily serve twelve). I love to serve the torte with some fruit compote on the side. The fruit helps to cut through the richness of the chocolate. Cherry or raspberry compote are my favourites as I find their flavours pair really well with chocolate. Adding the compote also helps to ‘dress’ the serving plate (though I really need to work on my plating skills! 😂)
Easy Vegan Chocolate Torte [No Bake]
- 175 g Lotus Biscoff biscuits (or other vegan biscuits/cookies like digestives or ginger nuts. Use GF biscuits/cookies if needed)
- 75 g / 5 TBSP vegetable spread/vegan butter
- 300 g / 10½ oz dairy-free dark chocolate chopped into small pieces
- 250 ml / 9 oz soya cream (or other plant-based cream)
- 1 tsp vanilla extract (or use some orange extract if you’d like to make a chocolate orange torte)
- Lotus Biscoff biscuit crumbs
- cherry or raspberry compote
- Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
- Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
- Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
- Heat the cream in a medium size saucepan. When it starts to boil, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
- Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
- I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
- The torte will keep for 5 days in the fridge. It is also freezes well.
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If you make this Easy Vegan Chocolate Torte (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they will find their way to me. You can also connect with me on my social media channels here:
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Big thank you to Vegan Life for inspiring today’s recipe!
19 thoughts on “Easy Vegan Chocolate Torte [No Bake]”
I made this with my 10 year old daughter and it was amazing!! So easy but decadent.
Hey Lauretta! So lovely to hear that you made the torte with your daughter! 🥰 It really is easy to make isn’t it, but looks and tastes so special! I’ll definitely be making another one when my family has something to celebrate! 🎉
I’ve made this twice now, it’s so easy to make and super tasty. Thank you!
YAY!! So pleased that you’re enjoying the torte Jemma! ❤️ Thank you so much for stopping by the blog to let me know. It means a lot to me xx
Fabulous dessert – very rich and very yummy! Thank you for the recipe xx
Hey Freddie! Thank you so much for your kind feedback. I’m so happy to hear the chocolate torte was a hit for you! ✨😄
Hi there, I was wondering if coconut cream is ok for the dairy-free cream alternative & if the taste of the tart will be significantly different compared to when you use soya cream?
Hey Jo! Although I haven’t personally tried it, I’m pretty sure coconut cream would work instead of soy cream in this torte. The coconut flavour is likely to come through but it shouldn’t be over powering. If you make it with the coconut cream, please do pop by the blog to let us know how it worked out for you! xx
Probably the easiest and most delicious dessert I’ve ever made – and it definitely has the wow factor. I made this today for an early Christmas dinner and everyone loved it! Great recipe – I’ll definitely be making it again 😋
Aw thank you so much Sarah for the lovely feedback. I’m so happy to hear the Chocolate Torte was a hit with everyone at your early Christmas Dinner 🥰 It really is an easy one to make, isn’t it? I can’t wait to make it again myself!
This was lovely. If I made it again, I would personally add more cream to the ganache mixture, as it was quite solid and not quite the truffle texture I had hoped for.
Hi. I’m looking at vegan cream for this recipe and there are single and double available. Which one would you recommend? Thanks
Hi Tracy. I used Alpro soya cream in this recipe, which I believe is a single cream (it’s quite runny). I hope this helps! Best wishes, Sharon x
Hi! Did you use Alpro whipping cream or Alpro cuisine cooking cream? I can’t find out which one you are using. Thanks so much! I’m excited to make this 🙂
Hey Nadine! I used the Alpro single cream (that’s what it’s called here in the UK). This cream can be used in cooking, so I’m guessing ‘Cuisine Cooking’ is the European name for it! Really excited that you’re going to be making the Torte. It’s delicious!!! I hope you enjoy it as much as we do! xx
Playing around with this recipe today as I’m looking at a 100% nut free, vegan friendly dessert for a wedding venue (I’m the chef. Yes we chefs search the internet to expand our recipes and adapt dishes to menus..which includes random food blogs like yours!).
I’m thinking of substituting the soya cream for coconut milk to remove the soy bean allergen from the recipe making it even more inclusive for different diets. Will probably need to play around with ratios to get the ganache the right consistency.
I’ll be sure to comment back on here with my results so others can see alternatives if can’t have soy products!
wish me luck!
First time making a vegan dessert and this came out beautifully! I’m so impressed with the flavour, I love it!
Hi went up to Scotland couple of weeks ago, I’m dairy intolerant. We were going out for a meal and you can imagine a picnic that can be?? I sent this recipe to the chef and he made it and I must say it was fabulous.
Thank you going to have a go at it myself 😳
Hi there went up to Scotland a few weeks ago. As I am dairy intolerant I choose your chocolate torte recipe, I sent it to the chef were we were dining.
It was amazing thank you. Best dessert I’ve had for sure.
Regards Jackie 😃