Easy Vegan Chocolate Torte No Bake
This rich, no-bake vegan chocolate torte is velvety smooth with a crispy biscuit base. The dessert is easy to make using a pressure cooker and features a luscious chocolate filling made from dairy-free dark chocolate and plant-based cream, topped with cherry or raspberry compote for the perfect finish.
Equipment
- 1 Mixing bowl
- 1 Food processor or rolling pin
- 1 Saucepan
- 1 Tart tin 20 cm / 8 inch, loose-bottomed
- 1 Spatula or spoon
Ingredients
Main ingredients
- 175 g Lotus Biscoff biscuits or other vegan biscuits like digestives or ginger nuts
- 75 g Vegetable spread or vegan butter
- 300 g Dairy-free dark chocolate chopped into small pieces
- 250 ml Soya cream or other plant-based cream
- 1 teaspoon Vanilla extract or optionally orange extract
- Lotus Biscoff biscuit crumbs for decoration
- Cherry or raspberry compote for serving
Instructions
Instructions
- 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 crush them in a bag with a rolling pin). Transfer to a bowl.
- Gently melt the vegetable spread or vegan butter in a saucepan. Pour into the bowl with biscuit crumbs and mix until combined.
- Transfer to the tin and press down firmly using the back of a spoon. Chill in the fridge while preparing the chocolate.
- Heat the plant-based cream in a saucepan until it starts to simmer. Remove from heat.
- Add the vanilla extract and the chopped chocolate. Stir until melted and smooth.
- Pour the chocolate filling over the biscuit base and tap gently to remove air bubbles.
- Refrigerate until set, about 1.5 hours.
- Decorate with biscuit crumbs and serve with cherry or raspberry compote.
Notes
The torte will keep for 5 days in the fridge or can be frozen for longer storage. For best texture, defrost in the fridge before serving.