Filed Under: Tart | Vegan

No-Bake Vegan & Gluten Free Chocolate Torte

By Tessa Arias
September 14th, 2012
5 from 2 votes
5 from 2 votes

No-Bake Vegan & Gluten Free Chocolate Torte is mouthwatering with a crazy luscious texture. No one will guess the secret ingredient!

Yield: 8 -10 servings

Prep Time: 15 minutes

Tessa's Recipe Rundown...

Taste: Nutty and chocolatey. You can’t taste the avocado at all, promise!
Texture: Oh my, that filling is luscious and smooth and rich just like chocolate mousse. No one needs to know it’s made from avocado!!
Ease: You don’t need to turn your oven on or even crack an egg. The food processor does all the work for you! All you really need to do is slice open some avocados.
Appearance: Mouthwatering.
Pros: This is one of the most guilt-free desserts I’ve ever posted and it doesn’t even taste like it!
Cons: Hopefully whoever you want to make this dessert for isn’t allergic to nuts.
Would I make this again? Yes. The fact that it doesn’t have dairy or cane sugar would make it a perfect dessert for my mom who can’t eat either! I didn’t even think such a dessert was possible.

No-Bake Vegan & Gluten Free Chocolate Torte is mouthwatering with a crazy luscious texture. No one will guess the secret ingredient!

No-Bake Vegan & Gluten Free Chocolate Torte

This incredible dessert is vegan, gluten-free, soy-free, sweetened with maple syrup, and requires no baking. The crust is a crunchy yet moist mixture of nuts and cocoa and the thick and creamy filling is made from… avocados! It’s a total secret ingredient because you can’t tell the avocados are in there whatsoever. This dessert is perfect for friends or family that need to follow certain diets or for when you want to indulge without much guilt. It’s really the best of both worlds!

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5 from 2 votes

How to make
No-Bake Vegan & Gluten Free Chocolate Torte

Yield: 8 -10 servings
Prep Time: 15 minutes
Inactive Time 2 hours 5 minutes
Total Time: 2 hours 20 minutes
No-Bake Vegan & Gluten Free Chocolate Torte is mouthwatering with a crazy luscious texture. No one will guess the secret ingredient!


For the crust:

  • 2 cups pecans
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons coconut oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

For the filling:

  • 2 cups avocado flesh (from about 3 small avocados)
  • 1/3 cup almond milk
  • 2/3 cup pure maple syrup
  • 1 tablespoon smooth peanut butter (or other nut butter)
  • 1 tablespoons arrowroot powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 heaping cup semisweet chocolate chips, melted and cooled (use vegan chocolate chips if making the torte vegan)


For the crust:

  1. Line the bottom of a 9 or 10-inch springform pan with a circle of parchment paper.
  2. In a food processor, pulse the pecans until they are finely chopped. Add the cocoa powder, coconut oil, maple syrup, vanilla, and salt and pulse until the mixture is thoroughly combined. Press evenly into the bottom of the springform pan using slightly wet fingers or a spatula. Place in the freezer.

For the filling:

  1. In a clean food processor bowl, pulse the avocado, milk, maple syrup, peanut butter, arrowroot, salt, vanilla, and cocoa powder until completely smooth, scraping down the sides of the bowl as necessary. Add the melted chocolate and pulse until completely incorporated. Remove the crust from the freezer and spread the mixture evenly over crust. Return the torte to the freezer and chill until firm, about 2 hours.
  2. When ready to serve, allow the torte to sit at room temperature for about 5 minutes before slicing into pieces and serving. The torte can be stored in the freezer, wrapped in plastic, for up to 2 days. Serve cold.

Recipe Notes

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Vicki — January 24, 2013 at 1:14 am

    I can’t do nuts at all. Will the consistency be off if I just skip the nut butter in the filling?

    • #
      Tessa — January 24, 2013 at 9:16 am

      Hi Vicki – I’m not sure this is the recipe for you then because the crust has 2 cups of nuts that you can’t really substitute anything for. If you just want to make the filling I think it would be okay to skip the nut butter.

  2. #
    Ashley — September 24, 2012 at 7:51 am

    Always love when avocados are added to dessert. Chocolate avocado pudding is one of my favorite things ever. I’ve never seen a flour-less torte like this. It sounds perfect!

  3. #
    Melanie — September 20, 2012 at 5:57 pm

    I am so happy to have stumbled on this! My sister is lactose AND gluten intolerant and I have been wracking my brain for a suitable birthday dessert for her…this fits the bill, plus, she LOVES peanut butter 🙂

    Does the peanut butter flavor come through? Do you think I could increase the PB to make it a bit more of a PB & chocolate torte?

    Thank you!!!

  4. #
    Jill — September 17, 2012 at 7:17 am

    I wouldn’t have thought something this awesome would be possible either. Looks great, and love that it’s refined sugar free!

  5. #
    Cat — September 16, 2012 at 2:32 pm

    My sister is vegan and this looks absolutely perfect, love the crust in particular!

  6. #
    swati — September 16, 2012 at 2:19 am

    thats a great recipe using some great ingredients. I use arrowroot powder in some soups. Would love to try out this recipe.

  7. #
    Francesca — September 14, 2012 at 2:03 pm

    If your mom actually has an allergic reaction or similar issue with cane sugar, you almost certainly wouldn’t be able to use regular chocolate chips, right? I doubt they’d have any other kind of sugar added to them unless they were a specialty brand. Just a thought!

    Otherwise, looks delish!

    • #
      Tessa — September 14, 2012 at 2:16 pm


      Sunspire makes a vegan cane sugar-free chocolate chip product that they sell at my local health food store:

      Also some brands use beet sugar in their packaged foods. Of course, if I couldn’t find that I could always use unsweetened chocolate and increase the maple syrup in the recipe if needed. Just didn’t think that info was necessary for the post since most people can have sugar and if they can’t, they know what products to buy!

  8. #
    Emily — September 14, 2012 at 8:13 am

    Is there a nice, easy substitution for arrowroot powder? I don’t have any on hand. Failing that, where would I be able to find it?

    • #
      Tessa — September 14, 2012 at 8:37 am

      You can use about 2 teaspoons of cornstarch instead. Arrowroot is in some grocery stories in the baking aisle or spice aisle or at many health food/ specialty stores (like Whole Foods).

  9. #
    Urvashee — September 14, 2012 at 7:45 am

    I have yet to try avocados in a dessert but I keep seeing it. This looks so yummy, I’m going to have to give it a try now!

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