This vegan no-bake Double Chocolate Mousse Torte is a simple but simply fabulous recipe for a flourless chocolate torte. 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? I think not. Chocolate. Pecans. Naturally sweetened with maple syrup. 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 and 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!
For the crust
pecans, cocoa, coconut oil, maple syrup and vanilla extract
For the filling
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
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.
How to make Double Chocolate Mousse Torte
Here's a quick overview of the method. Complete instructions are in the recipe card below.
Using a food processor makes this a quick and easy recipe.
Pulse the pecans in a food processor until ground and crumbly. Add the remaining crust ingredients and pulse, just until combined. Press firmly into the bottom of a lined pan. The batter will be sticky, so wet your fingers or use a spatula to spread it evenly in the pan. Freeze to set.
While the crust is in the freezer, make the mousse filling. Combine the remaining ingredients, except the chocolate chips, in a food processor. Process until smooth. Melt the chocolate chips and add them to the mousse, pulsing until combined.
Scoop the mousse filling on to the frozen crust, spreading evenly to the edges. Return it to the freezer for 2 hours or so to set. Once it is thoroughly chilled, remove it from the freezer and let it stand for a few minutes to make it easier to cut. Top with berries if you'd like. Enjoy!
Tip: Line the bottom of a springform pan with parchment paper so the torte will be easy to remove from the pan.Then simply slide it on to a serving plate.
How to store this Flourless Chocolate Mousse Torte
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 (virtually) with me by making this easy and simply delicious Double Chocolate Mousse Torte and thank Angela Liddon of Oh She Glows for her fabulous recipe!
Chocolate Mousse Torte
- 2 cups pecans
- ¼ cup cocoa
- 2 tbsp coconut oil
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- ½ tsp sea salt
- 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 tbsp almond butter (or other nut butter or peanut butter)
- ¼ cup cocoa powder
- 1 tbsp arrowroot or tapioca powder
- ¼ tsp sea salt
- 1 tsp pure vanilla extract
- 1 cup plus 2 tbsp chocolate chips melted
- fresh berries for garnish optional
- 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.
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 happened to have it on hand. The resulting torte filling is similar to the my recipe for Dairy-Free Chocolate Mousse.
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