Double Chocolate Mousse Torte

This vegan no-bake Double Chocolate Mousse Torte is a simple but simply fabulous recipe for a flourless chocolate torte dessert. It's dairy-free, gluten-free, decadent and delicious! Vegan and Paleo.

It's my birthday! Could there be a better way to celebrate a summer birthday than with this no-bake Chocolate Mousse Torte?  Inspired by a recipe from Oh She Glows, this amazing dessert is made with all my favourites: chocolate, nuts, naturally sweetened with maple syrup and it's dairy-free and gluten-free!

Everything I could ever want for my birthday!

It's rich, silky smooth filling tops a nutty, slightly crunchy crust. The combination is divine! This flourless chocolate mousse torte is about as close to a high-fat whipping cream mousse as you could get without indulging in all that delicious nonsense.

I was a little dubious the first time I tried a chocolate mousse recipe made with avocado, but I had no need to be worried. The avocado gives this mousse a silky texture with no avocado flavour.

Here's what you'll need to make this fabulous flourless chocolate mousse torte!

🛒 Ingredients

Crust Ingredients

• pecans
• cocoa
• coconut oil: unrefined, cold-pressed, virgin
• maple syrup: pure, not pancake syrup
• vanilla extract: pure

Filling Ingredients

• avocados: 2 or 3
• plant-based milk: any kind
• a ripe banana: for natural sweetness and structure
• maple syrup:  pure
• almond butter:  or peanut butter
• cocoa powder: for rich chocolate taste
• tapioca powder:  or arrowroot powder
• sea salt
• vanilla extract: pure
• chocolate chips: dairy-free
• fresh berries: for topping (optional, but pretty). You could also dust it with a little confectioner's sugar, or a few chocolate shavings instead.

👍🏼 Helpful Tip

Line the bottom of your springform pan with parchment paper so the torte will be easy to remove from the pan. Then simply slide it onto a serving plate.  

🥶 Storage and Freezing Instructions

This avocado-based chocolate torte will soften at room temperature, so it's best to store it covered in the freezer.

If you have leftovers, slice into serving-sized pieces, transfer to an airtight container and freeze. Then it's easy to remove a slice or two, allow them to soften slightly at room temperature for 5 minutes or so and serve!

So celebrate and surprise someone with this easy and simply delicious Double Chocolate Mousse Torte!

📖 Recipe

Double Chocolate Mousse Torte

An easy but simply fabulous no-bake vegan Chocolate Mousse Torte made with avocados and sweetened with maple syrup.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 2 hours 30 minutes

Total Time: 2 hours 30 minutes

Servings: 10

Calories: 342kcal

Author: Elaine

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Ingredients

Crust

• ▢ 2 cups pecans
• ▢ ¼ cup cocoa
• ▢ 2 tablespoon coconut oil
• ▢ ¼ cup pure maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon sea salt

Chocolate Mousse

• ▢ 2 cups avocado flesh from 2 large or 3 small avocados
• ▢ ⅓ cup almond or other non-dairy milk
• ▢ 1 very ripe banana
• ▢ ⅓ cup pure maple syrup
• ▢ 1 tablespoon almond butter (or other nut butter or peanut butter)
• ▢ ¼ cup cocoa powder
• ▢ 1 tablespoon arrowroot or tapioca powder
• ▢ ¼ teaspoon sea salt
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup plus 2 tablespoon dairy-free chocolate chips melted
• ▢ fresh berries for garnish optional

Instructions

• Oil the sides of an 8-inch springform pan and line the bottom with a circle of parchment paper.
• Pulse the pecans in a food processor until crumbly. Add the remaining crust ingredients and pulse just until combined. Mixture should be crumbly.
• Wet your fingers or use a spatula to press the nut mixture evenly into the bottom of the prepared pan. Place in the freezer to set while you prepare the Chocolate Avocado Mousse filling.
• Peel the avocados, remove the seeds and scoop out the flesh. Place all mousse ingredients except the chocolate chips in a clean food processor and process until smooth.
• Melt the chocolate chips, add to the food processor bowl and blend until smooth.
• Remove the crust from the freezer, scoop the mousse filling on top and smooth it to the edges of the pan. Return to freezer for 2 hours to set.
• When thoroughly chilled and set, remove from freezer and let it sit for 5 to 10 minutes before serving chilled. Top with fresh berries, if desired. The torte will soften at room temperature, so wrap any leftovers tightly and return to freezer.

Nutrition

Calories: 342kcal | Carbohydrates: 32g | Protein: 4g | Fat: 25g | Saturated Fat: 7g | Sodium: 188mg | Potassium: 256mg | Fiber: 5g | Sugar: 22g | Vitamin A: 20IU | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 2.5mg

Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

You can find Oh She Glows original recipe Chilled Double Chocolate Torte: The No-Bake Version here. I have adapted her recipe only slightly.  The recipe called for ⅔ cup maple syrup in the mousse but I substituted 1 ripe banana for ⅓ cup of the syrup as I thought it might make it a little more firm and hold its shape. I also substituted tapioca starch for the arrowroot as I prefer its texture. The resulting torte filling is similar to my recipe for Dairy-Free Chocolate Mousse.