This dessert is vegan and wheat-free and will satisfy the most discerning chocolate lover. After the chocolate sets, feel free to add any variety of toppings: dairy-free ice cream, dairy-free whipped cream, sweetened coconut, fruit, shaved chocolate, melty peanut butter….
Vegan Chocolate Torte with Oatmeal Crust
This chocolate-y vegan torte is set in a wheat-free oatmeal crust. The filling is creamy and rich and can be topped with anything you’d like!
Ingredients
-
2
cups
Soft-Baked Oatmeal Cookie Mix -
1/4
cup
coconut oil
melted -
8
ounces
dark chocolate, chopped -
3/4
cup
coconut milk
full-fat, from the can -
1/2
teas
vanilla extract -
pinch
salt
Instructions
-
Preheat the oven to 350 degrees (F).
-
Very lightly grease a 9-inch tarte pan, pie dish, cake pan or mini tarte pans with coconut oil. Set aside.
-
In a food processor, blend 2 cups Soft-Baked Oatmeal Cookie mix until a coarse meal remains. With the motor running, pour the melted coconut oil into the oat mixture until moistened.
-
Pour the oat mixture into your greased pan(s) in an even layer. Use the bottom of a drinking glass to tamp down the bottom of the crust. You can press it up the sides of the pan, if desired.
-
Place the pan(s) on a baking sheet and bake in the oven for 18 – 20 minutes; remove just as the crust begins to brown.
-
Allow the pans to cool completely.
-
In the meantime, prepare the filling. In a small saucepan over low heat, melt the coconut milk and chocolate, whisking constantly.
-
Once the chocolate has melted, remove from the heat and stir in the vanilla and salt.
-
Pour the chocolate into each pan, filling about 2/3 full.
-
Place the pan(s) into the refrigerator to cool at least 2 hours, until set.
-
Add desired toppings and serve. Keep refrigerated until ready to eat.
Recipe Notes
Use the kind of dark chocolate you prefer. I like those with about 72% cocoa.