No-Bake Paleo Chocolate Torte

This dessert is up there as one of my top 5 favorite desserts of all time.  Not only do I love the taste, but it is such a simple, crowd-pleasing dessert that can be tweaked here and there to your liking.  In other words, the ingredients can easily be swapped and the measurements don’t need to be exact.


This No-Bake Paleo Chocolate Torte has a crunchy pecan-coconut crust and a thick, rich filling made of chocolate, coconut cream and almond butter.  This recipe doesn’t require any baking, and is both Paleo and Vegan friendly.


No-Bake Paleo Chocolate Torte



  • 1 Cup raw pecan pieces
  • 1 Cup unsweetened coconut flakes
  • pinch of salt


  • 1 Cup coconut cream (about 1 can)*
  • 1/2 Cup mini chocolate chips
  • 1/4 Cup unsalted, unsweetened almond butter
  • 1/2 tsp vanilla
  • pinch of salt (if using unsalted almond butter)


  1. In food processor, combine all base ingredients.  Blend to a course flour.
  2. Press base into a 6″ round springform pan.
  3. In a medium-sized sauce pan, melt chocolate chips and coconut cream on low heat, stirring frequently.
  4. Once mixture is fully melted, remove from heat and add remaining filling ingredients.  Stir well.
  5. Pour filling over crust and add desired toppings.
  6. Refrigerate overnight to fully set.
  7. Store in fridge or freezer.

Recipe makes one 6″ round torte

*Just the coconut cream, not the milk.


I topped this torte with flaked coconut, chopped pecans and bee pollen.  It’s important to add the toppings before the filling has solidified – that way everything will stick.


The crust can be made with virtually any nut – like almonds or walnuts in place of the pecans.  I like the use of pecans because they have a natural sweetness, which worked well since I didn’t add any sugar or sweetener to the crust.



Paleo Chocolate Torte.jpg


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