Black Cocoa Cashew Cream Torte (no bake, vegan, gluten-free)
Velvety black chocolate. So mysterious, such a dusty deep cocoa flavor.
Black cocoa so intensifies the flavor and presents a rich chocolate-y flavor that is oh so healthy, full of fiber, magnesium and antioxidants. Technically black cocoa powder has been “dutched” or washed to reduce acidity to create a smooth mellow flavor, with earthy, woodsy hues. It still provides the antioxidants that raw cacao does but less. My friends laugh when I say “so we just have to eat a bit more!”.
Still, health-wise, I prefer raw cacao or even quality dark chocolate bars generally but it is fun to switch it up sometimes, especially when it comes to chocolate!
This recipe is fairly simple and is healthy, no bake, vegan, plant-based, wonderful.
The texture of the torte is creamy and spoonable until you freeze it into little bricks like I did here!. Since this torte is so rich, we cut it into 1 to 1 inch bites, which got us 64 delectable bites that we keep tucked in the freezer.
Sometimes we forget treats we have in the freezer and accidentally stumble on them months later for a happy surprise.
If you thaw these just right, they reach the consistency of a vegan cheesecake, which technically they are. I am not sure why I called them a torte, maybe feeling fancy that day, haha! Enjoy!
Black Cocoa Cashew Cream Torte (no bake, vegan, glutenfree)
Delicious plant-based no bake cake made with cashews and black cocoa to create a dramatic healthy snack.
Ingredients
No Bake Crust
- 1 cup almond meal
- 1/4 cup almond butter
- 2 tsp maple syrup
No Bake Chocolate Torte (actually vegan cheesecake)
- 1 1/2 cup raw cashew nuts soaked over night
- 1/2 cup black cocoa
- 2 tbsp cacao powder
- 2 tbsp maple syrup (or two Medjool dates, pitted)
- 2 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/2 tsp vanilla paste
- 1/2 cup plant milk
- 2 tbsp cold brewed coffee
Fudgey "involved" Frosting
- 1/3 cup cacao butter
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 2 tbsp dark cocoa powder
- 2 tbsp coconut oil
Shortcut Frosting
- 1 3.5 oz dark chocolate bar (I also love quality chocolate by Eating Evolved and Valrhona and Pascha)
- 3 Tbsp coconut oil, melted
Useful Equipment
Instructions
Make Crust
Mix crust ingredients, press into the bottom of parchment-lined 8-inch square pan lined with parchment. Pop crust in freezer while you make the chocolate torte.
Make Torte
- Blend torte ingredients in a blender until smooth, adding melted coconut oil last. Pour the mixture on top of crust, freeze one hour with a piece of parchment sitting loosely on top. Once solid, remove pan and slice cake into 1-inch squares. Return to freezer, or refrigerator if you prefer a softer cake.
When ready to eat, remove from freezer and let thaw about 10 minutes and top with one of the two frostings you see on this page.
Make the Frostings
I make both by melting ingredients in a 2-cup pyrex glass measuring cup in a pot of just-boiled water. Let the frostings cool a bit before putting them on a frozen cake or you can guess what would happen - melted cake puddle, haha!
Bianca Zapatka says
These cakes look so delicious, Dee! 😍 the perfect dessert or snack! ❤️
Dee Dine | Green Smoothie Gourmet says
Aww thanks so much Bianca! They are so delicious once thawed, we always have a batch in our freezer. Take care, Dee xx
Debbie says
Ambra, I so so would like to bring you a slice in person! Love seeing your travels on snapchat, you have the best snaps!! Dee xx.
Debbie says
Edgar my friend, you are a doll! Glad you like my shot! So sweet! Dee xx.
Debbie says
Corey! So good to see you here! Thank you for pinning cutie! Dee xx.
Debbie says
I know Nisha, it’s new for me too! Thanks for stopping by sweets! Dee xx.
Debbie says
Thank you gorgeous! I will be visiting you soon too, so happy you came by! Dee xx.