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! 😂)
Recipe Card
Easy Vegan Chocolate Torte [No Bake]
Ingredients
Base
- 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
Filling
- 300 g / 10½ oz dairy-free dark chocolate* chopped into small pieces
- 250 ml / 8½ fl 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)
Suggested Decorations
- Lotus Biscoff biscuit crumbs
Suggested Accompaniments
- cherry or raspberry compote
Instructions
- 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.
- Gently heat the cream in a medium size saucepan. When it starts to simmer, 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.
Notes
Pin for later ⬇️
If you make this Easy Vegan Chocolate Torte, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
Sharon xx
P.S. A huge thank you to everyone who has left a comment or review on this recipe! Your feedback honestly means the world to me, and I love hearing about the creative twists and adaptations you’ve tried. It’s also so helpful for others in the community who come to make this torte, so please do keep sharing your experiences — I truly appreciate it! ❤️
Hi,
I’ve just make the Chocolate cake with ginger, lovely.
I am very interested in knowing where you got the plate you presented the Tort on, as it was made by my brother in law Steve.
Thank you
Kind regards
Emma
Oh wow Emma, what a lovely coincidence! I bought the plate many years ago directly from White Horse Pottery in Wiltshire. It’s still my absolute favourite and I use it every day! Please tell Steve how much I love his beautiful pottery. It brings me so much joy! ❤️
I’m so happy to hear you enjoyed the chocolate torte too! I love that you added a ginger twist ☺️
With love,
Sharon xx
Made this for Christmas for my family, all the grandchildren are vegan and three of my children. Everyone loved it and I am making it again today for my granddaughters birthday party. So easy to make but looks so Impressive. Love it.
Followed the recipe but unfortunately the chocolate never set …I had to serve it as a light mousse
So beautiful but I added some salt, it added a little balance to this decadent dessert.
I meant to do that after seeing your comment but I forgot, I might sprinkle it on top!
Tasted lovely but the chocolate seemed to split and didn’t go smooth like in the picture. I used chocolate with 85% cocoa solids, I wonder if that was too high
Tried this recipe for a dinner party and made it with dairy free cream and dairy free Galaxy chocolate. After 6hrs it still hadn’t set. Everyone was very kind and said it still tasted great but I was very disappointed that it didn’t set. Anyone know what I did wrong?
An absolute gem of a recipe! Was so easy, and the end result was decadent and a delight to eat. Had it with raspberry coulis. This recipe is definitely a keeper!
I made this for several vegan friends at a bbq , everyone loved it , including non vegans & asked for the recipe . Will be making again for my daughter’s baby shower . It’s very rich so will slice quite thinly . The Biscotti crumb topping looks lovely & I enhanced with edible gold spray .
Very easy & quick recipe method .
Just made this for hosting friends who are vegan and one also gluten free. Everyone loved it, used coconut cream and couldn’t find vanilla extract so did not use it. Still tasted amazing, they asked for the recipe, will be forwarding and making again! Thank you 🙏🏽
Perfect ganache! I used oat cream and this was a winner!
I’ll chime in too with similar remarks . . . I couldn’t quite feature how that soya cream was going to work (Silk Original for coffee is what I used – Canada), but it sure did. I’ve made the vanilla and orange versions and orange is the favourite. I used chocolate chips. It really is that easy and the result is a smooth, well set and delicious torte!
Excited to try this! Would this recipe work by adding mint extract and using chocolate mint cookies instead as the base?
Absolutely Love this dessert. Made it so many times, for so many people, and it’s everyone’s favourite.
The only change to this I make, is that I use half biscoff and half oreo biscuits (that’s just my fav combo).
So simple, so easy to make and just so delicious. Freezes well too.
Unreal, made this for work colleagues and they all loved it and couldn’t believe it was vegan! I used the solid portion of light coconut cream as I’m not sure there’s soy cream in Australia (at least I couldn’t find any) but wowsa it was yum! 10/10!!
Delicious. Hands down the best vegan dessert recipe I have made- everyone loved it!
This is a fantastic recipe, thank you for sharing. This works really well with a nice sorbet, for example raspberry or passion fruit.
Great recipe – thank you!
A few notes, in case helpful to anyone:
– Make sure to bring the cream to a simmer, not boil, to avoid splitting the ganache (I learnt this the hard way!)
– Once the biscuits are sand like, the melted butter can be added directly to the food processor
– Avoid covering with a plate in the fridge (otherwise you get condensation over the top of the torte)
– May need closer to 2-3hrs to fully set
Thank you, I think I would have boiled it if I hadn’t read this and it turned out beautifully with oat cream. I added the butter to the blender after doing the biscuits in there and it worked perfectly, I didn’t even melt it!
I’m not a big fan of baking and I love the simplicity of this recipe and how delicious it is! I’ve made it twice for friends and everyone loved it!