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Horizontal image of a slice of a creamy chocolate torte on a white plate next to two whole strawberries.

No-Bake Vegan Chocolate Torte with Avocado Mousse

  • Author: Kelli McGrane
  • Total Time: 2 hours, 15 miutes
  • Yield: 8 servings 1x


Velvety smooth with a deep, rich chocolate flavor, this no-bake avocado mousse torte tastes like a restaurant-worthy dessert.



For the Crust:

  • 2 cups pecans
  • ½ cup cocoa powder
  • 1 tablespoon coconut oil
  • ¼ cup pure maple syrup or sorghum syrup
  • 1 teaspoon almond extract
  • ½ teaspoon salt

For the Mousse:

  • 3 cups of ripe avocado (about 4 small)
  • ⅔ cup plus 2 tablespoons pure maple syrup or sorghum syrup
  • 1 tablespoon smooth almond butter
  • 1 tablespoon arrowroot powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • 1 cup bittersweet chocolate morsels


For the Crust:

  1. Lightly grease a 9-inch springform pan and line with parchment paper.
  2. In a food processor, pulse pecans until crumbly. Add remaining crust ingredients and pulse until just combined.
  3. Scoop into prepared springform pan. Using a rubber spatula or wet fingers, press crust evenly into bottom of pan. Place in freezer while you prepare the chocolate mousse.

For the Mousse:

  1. In a food processor, add all the mousse ingredients except for the bittersweet chocolate. Pulse a few times until smooth.
  2. Using a double boiler, melt chocolate morsels. Add melted chocolate to mousse mixture, and pulse 2-3 more times to combine.
  3. Remove crust from freezer and spoon mousse on top, spreading evenly.
  4. Return to freezer, and freeze for 2 hours or until set.
  5. When ready to serve, remove from springform pan and slice into 8 equal pieces. Serve chilled. Store leftover slices in the freezer in an airtight container.
  • Prep Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan

Keywords: avocado, chocolate, mousse, no-bake, dessert, vegan