No Bake Chocolate Torte

Name: No Bake Chocolate Torte
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Vegan
Ingredients: 1 cup raw pecans (or walnuts/almonds/sunflower seeds); 1/2 cup unsweetened shredded coconut; 1 soft Medjool date or 1 tsp maple syrup (optional); 1 1/2 cups dark chocolate (60-75% cocoa); 3/4 cup coconut cream; 1/3 cup almond butter (or peanut, cashew, or sunflower seed butter); 1 tsp vanilla extract (optional); Pinch of salt (optional)

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Picture this: Thanksgiving evening. The house smells like roasted veggies, cinnamon, and pine. The candles are glowing, everyone’s a little too full from dinner, and then you bring this beauty out—a luscious No Bake Chocolate Torte that looks like it took hours, but actually didn’t even require an oven.

This isn’t just any dessert. It’s a flourless, dairy-free, gluten-free, and vegan-friendly chocolate dream that works for nearly any dietary need. The crust is nutty and slightly sweet, and the filling? It’s silky, rich, and basically a creamy chocolate hug.

And if you’re someone who avoids baking like the plague or simply doesn’t have time (hello, busy parents, students, and working folks!), this is the dessert for you.

If you’re into refreshing no-bake summer desserts too, try our No Bake Lemon Blueberry Dessert.

Side view of a slice of raw vegan chocolate tart with nut crust on a white plate in natural light.

Why You’ll Love This No Bake Chocolate Torte

It’s no-bake. You won’t even need to preheat your oven.
It’s naturally vegan, paleo, dairy-free, gluten-free, and eggless.
It fits into low carb, keto, and sugar-free lifestyles.
Made with only 5 to 7 pantry-staple ingredients.
It’s rich enough for a celebration but easy enough for a Tuesday.

The best part? It’s decadent without making you feel heavy. It’s a guilt-free chocolate dessert that still feels indulgent. The almond butter filling is creamy and satisfying, while the nut-coconut crust adds the perfect contrast. Whether you’re hosting or heading to a Friendsgiving, this torte travels well and wins hearts.

And if you’re planning something sweet for someone special, check out our Valentine’s Day Dessert Box for more romantic chocolate gifts and desserts.

Ingredient Breakdown (And What You Can Sub In)

For the Crust:

Raw Pecans – Or sub in walnuts, almonds, or sunflower seeds if you’re going nut-free.
Unsweetened Shredded Coconut – Adds texture and a subtle sweetness.
Optional Sweetener – A soft Medjool date or a teaspoon of maple syrup can help bind it.

This combo creates a “nut crust chocolate cake” vibe without being too dense. It’s also the perfect base for a “coconut chocolate dessert.”

For the Filling:

Dark Chocolate (60-75% Cocoa) – Use the good stuff here. If you need sugar-free or keto-friendly, there are lots of options.
Coconut Cream – This makes the filling thick and luxurious.
Almond Butter – Or try peanut butter, cashew butter, or even sunflower seed butter.
Vanilla Extract & Salt – Optional, but they round out the flavor.

If you’re watching carbs, this counts as a “low carb chocolate dessert.” It also fits the bill for a “refined sugar-free torte.”

Bonus: This dessert is super allergy-flexible. Make it nut-free by switching to sunflower seeds and butter. It’s also friendly for those avoiding gluten, dairy, and eggs.

For a truly decadent finish, you can get inspired by our Red Velvet Oreo Cheesecake.

How to Make No Bake Chocolate Torte (Step-by-Step)

Step 1: Prep Your Pan

Line a 6-inch springform pan with parchment paper. You can lightly oil the sides for easier removal later.

Step 2: Make the Crust

In a food processor, pulse the pecans and shredded coconut until it forms a crumbly mix. If it seems too dry, add a date or a drizzle of maple syrup to help it hold together.

Press the crust mixture into the bottom of the prepared pan. Use your fingers or a spatula to press it down evenly. Chill in the fridge while you make the filling.

Step 3: Make the Filling

In a saucepan over low heat, melt your dark chocolate and coconut cream together. Stir continuously until smooth and glossy.

Add in the almond butter, vanilla extract, and a pinch of salt. Stir until everything is well mixed and velvety.

Step 4: Assemble & Chill

Pour the chocolate filling over the crust. Use a spatula to spread it evenly. Chill in the fridge for at least 2 hours or until set.

Step 5: Slice & Serve

Once set, carefully remove from the pan, slice, and serve! You can dress it up with some toppings (more on that below).

This dessert makes a wonderful creamy chocolate no-bake pie, and it’s an easy chocolate dessert recipe you’ll return to again and again.

Pro Tips for Perfect Texture & Taste

Use no-stir almond butter to avoid oily separation.
Don’t over-process the crust. You want it crumbly, not mushy.
If the crust won’t hold, mix in a pitted date or a touch of syrup.
Let it sit at room temp for 10 minutes before slicing to avoid cracking.
This recipe also works great for individual servings. Pour the mix into muffin tins or ramekins for “individual-sized no-bake desserts.”

If you’re into bite-sized indulgence, you’ll love our Mini Crème Brûlée Cheesecakes.

Make It Festive: Topping Ideas

Dressing up your torte is half the fun! Here are a few delicious topping ideas:

Cacao nibs for crunch
Toasted pecans or chopped walnuts
Flaked coconut for a snowy touch
Hemp seeds for a healthy sprinkle
Fresh raspberries or strawberries for color
Sprinkles if you’re feeling whimsical

This dish pairs beautifully with other spiced dessert bars for gatherings. Try our Churro Cheesecake Bars for a bold flavor contrast.

Storage & Make-Ahead Tips

This no bake chocolate torte stores like a dream:

Fridge: Keeps for up to 2 weeks in an airtight container.
Freezer: Slice it before freezing and enjoy for up to 1 month.
Room Temp: Holds up for a few hours but melts in the heat, so plan accordingly.

It’s perfect for making ahead—even 2-3 days in advance of Thanksgiving. That means less stress and more time enjoying your guests.

FAQ – You Asked, We Answered

Can I make this nut-free?

Yes! Use sunflower seeds in the crust and sunflower seed butter in the filling.

Is this a low carb chocolate dessert?

Yep—especially if you use sugar-free dark chocolate and skip any added sweeteners.

What pan should I use?

A 6-inch springform pan works best. Don’t have one? A parchment-lined loaf pan will do the trick.

Can I make this as mini chocolate tarts?

Absolutely. Use silicone muffin molds or mini tart pans for portioned treats.

Is this a raw chocolate torte?

Sort of. The crust is raw. The filling is gently melted, so it’s almost raw.

Can I make this sugar-free?

Definitely. Use a sugar-free chocolate and skip the date or maple syrup in the crust.

If you enjoyed this, here are more no-bake treats to add to your dessert table:

Try our Strawberry Icebox Cake for easy icebox cake ideas.
Looking for cookie recipes for special occasions? Check out our Valentine’s Day Cookies.
Get festive with Hershey’s Red Velvet Blossoms Cookies.