Easy Vegan Chocolate Torte [No Bake]
This no-bake vegan chocolate torte is rich, decadent, and surprisingly simple to make. Perfect for special occasions or an effortless weekday treat, the combination of dark chocolate and a Biscoff biscuit base is balanced beautifully with fruity compote toppings.
Equipment
- 1 Mixing bowl Large bowl for combining crumbs and filling
- 1 Tart tin 8-inch, loose-bottomed
- 1 Heatproof bowl For melting chocolate
- 1 Saucepan For warming cream
Ingredients
Main Ingredients
- 175 g Lotus Biscoff biscuits or other vegan biscuits like digestives or ginger nuts
- 75 g Vegetable spread or vegan butter melted
- 300 g Dairy-free dark chocolate chopped small
- 250 ml Soya cream or plant-based cream
- 1 teaspoon Vanilla extract or orange extract for flavor variation
- Biscoff biscuit crumbs for sprinkling on top
- Cherry or raspberry compote for serving
Instructions
Instructions
- Crush the Biscoff biscuits into fine crumbs using a food processor or sealed bag and rolling pin.
- Melt vegan butter using microwave or saucepan.
- Mix biscuit crumbs with melted butter until combined like wet sand.
- Press mixture into a tart tin to create crust and refrigerate to set.
- Heat the plant cream gently until just simmering, then remove from heat.
- Add chopped dark chocolate to a bowl and pour hot cream over it. Let sit 2–3 minutes.
- Stir mixture until smooth, then add vanilla or orange extract and mix.
- Pour chocolate mixture over chilled biscuit base and smooth the surface.
- Return torte to fridge and chill for at least 2–3 hours until set.
- Before serving, sprinkle with Biscoff crumbs and add a dollop of cherry or raspberry compote.
Notes
Store in an airtight container in fridge for up to 3 days, or freeze individual slices. Thaw in fridge overnight before serving. Let sit at room temp for 10-15 minutes before serving for best texture.