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Vegan Chocolate Torte (No Bake) with Berry Compote Recipe

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4.3 from 4 reviews

This easy vegan chocolate torte is a decadent no-bake dessert perfect for special occasions. Made with a crunchy biscuit base and a rich dairy-free dark chocolate filling, it’s simple to prepare yet visually impressive. Served best with a fruity compote like cherry or raspberry to balance the intense chocolate, this torte is both elegant and delicious.

  • Total Time: 2 hours
  • Yield: 12 servings

Ingredients

Base

  • 175 g Lotus Biscoff biscuits (or other vegan biscuits/cookies like digestives or ginger nuts; use gluten-free 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 orange extract for a chocolate orange flavor)

Suggested Decorations

  • Lotus Biscoff biscuit crumbs

Suggested Accompaniments

  • Cherry or raspberry compote

Instructions

  1. Prepare the base: 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 or place them in a sealed bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl.
  2. Mix biscuit base: Gently melt the vegetable spread/vegan butter in a saucepan. Pour the melted spread into the mixing bowl with the biscuit crumbs and stir thoroughly until combined. Transfer the mixture to the prepared tin and press down firmly using the back of a metal spoon to create an even base. Place in the fridge while preparing the filling.
  3. Prepare chocolate filling: Gently heat the plant-based cream in a medium saucepan. When it starts to simmer, remove from heat. Stir in the vanilla extract then add the chopped dark chocolate. Continue stirring until the chocolate has fully melted and the mixture is smooth. Adjust flavor by adding more extract or a touch of liquid sweetener if desired.
  4. Assemble the torte: Pour the chocolate filling over the chilled biscuit base in the tin. Tap the tin gently on the worktop to release any air bubbles.
  5. Chill until set: Refrigerate the torte for about 1½ hours or until firmly set.
  6. Decorate and serve: Sprinkle Lotus Biscoff biscuit crumbs around the edge for decoration. Serve with cherry or raspberry compote alongside to complement the richness of the torte.
  7. Storage: Keep the torte refrigerated for up to 5 days. It also freezes well if stored properly.

Notes

  • Use high-quality dairy-free dark chocolate with around 72% cocoa for best results; Waitrose Belgian Dark Chocolate is recommended.
  • Use plant-based cream such as Alpro Single Soya Cream. Oat cream or coconut cream can also be used successfully as alternatives.
  • This recipe is naturally vegan and can be made gluten-free if gluten-free biscuits are used for the base.
  • The richness of the torte means that small portions are recommended.
  • Adding a fruit compote like cherry or raspberry adds acidity and freshness to balance the chocolate.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-chocolate-torte-no-bake-with-berry-compote-recipe/