This vegan chocolate torte is perfect for special occasions. It is really easy to make but looks impressive! It is rich, so a little goes a long way. I love to serve it with some compote on the side as the fruit helps cut through the richness of the chocolate. Cherry and raspberry are my favourites.
175gLotus Biscoff biscuits(or other vegan biscuits/cookies like digestives or ginger nuts. Use GF biscuits/cookies if needed)
75g/ 5 TBSP vegetable spread/vegan butter
300g/ 10½ oz dairy-free dark chocolatechopped into small pieces
250ml/ 9 oz soya cream(or other plant-based cream)
1tspvanilla 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.