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–+ servings
Paleo Chocolate Torte

Decadent Paleo Chocolate Torte That's No-Bake and Guilt-Free

Indulge in a gluten-free, no-bake Paleo Chocolate Torte—rich flavors without guilt!
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Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Paleo
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Pecans Provides structure and crunch; substitute with walnuts or almonds for a nutty twist.
  • 1 cup Shredded Coconut Adds texture and a touch of sweetness; can be replaced with more nuts if coconut isn’t your favorite.
For the Filling
  • 1 cup Dark Chocolate (70-75%) Rich and flavorful; opt for keto-friendly chocolate chips to maintain low-carb.
  • 1 cup Coconut Cream Ensures a creamy, smooth texture; replace with heavy cream for a non-paleo option.
  • 1/2 cup Almond Butter Gives a rich, smooth consistency in the filling; substitute with peanut or sunflower seed butter if desired.
  • 1 tablespoon Sweetener (optional) Enhances sweetness; use maple syrup or dates for a natural touch.

Equipment

  • food processor
  • Microwave
  • 6-inch round springform pan

Method
 

Directions
  1. Begin by placing 1 cup of pecans and 1 cup of shredded coconut into a food processor. Pulse until the mixture resembles fine crumbs, about 30 seconds. Transfer this crumbly blend into a 6” round springform pan. Press the mixture firmly into the bottom of the pan, ensuring it forms an even layer, and set aside as you move on to the filling.
  2. In a microwave-safe bowl, melt 1 cup of dark chocolate (70-75%) in 30-second intervals, stirring between each until completely smooth. Add 1 cup of coconut cream and ½ cup of almond butter into the melted chocolate. Blend with an electric mixer or food processor for 1-2 minutes until the mixture is silky and well-combined.
  3. Pour the creamy chocolate filling over the prepared crust in the springform pan. Use a spatula to gently spread the filling evenly across the surface.
  4. If desired, while the filling is still soft, sprinkle your choice of toppings over the surface.
  5. Cover the springform pan tightly with plastic wrap and refrigerate your Paleo Chocolate Torte for at least 3 hours, or until set.
  6. Once chilled, run a knife along the edges of the pan before carefully removing the sides of the springform. Slice the torte into wedges and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 5gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 50mgPotassium: 200mgFiber: 5gSugar: 10gCalcium: 5mgIron: 10mg

Notes

Ensure your coconut cream is fully chilled to separate from the liquid. Allow the torte to chill for at least 3 hours to set properly.

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