Chocolate and coconut torte recipe

Chocolate and coconut torte recipe

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This decadent vegan dessert is completely gluten-free and dairy-free, yet you'd never guess. Perfect for a special occasion or dinner party, this rich torte has a crunchy granola base, silky chocolate and coconut filling and exotic mango topping. See method

  • Serves 12
  • 15 mins to prepare and 1 hr 30 mins to cook, plus cooling and chilling
  • 303 calories / serving

Ingredients

  • 150g Nature's Path pumpkin seed and raisin gluten-free granola
  • 30g coconut oil, plus extra for greasing
  • 400g Free From coconut oil alternative to soft cheese
  • 40g cocoa powder
  • 150g light brown soft sugar
  • 125g Yutaka silken tofu
  • ½ x 400ml tin coconut milk
  • 25g cornflour
  • 1 ripe medium mango
  • 2 tbsp coconut rum (optional)
  • 15g coconut chunks, cut into thin slices
  • 15g Free From chocolate, grated (optional)

Each serving contains

  • Energy

    1265kj
    303kcal
    15%
  • Fat

    20g 28%
  • Saturates

    15g 74%
  • Sugars

    18g 20%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 27.3g Protein 5.3g Fibre 1.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 6-7cm deep, 18cm-wide springform cake tin. Double wrap the outside of the tin with foil to make it waterproof.
  2. Put the granola in a bowl and crush with the end of a rolling pin. Melt the coconut oil in a saucepan over a medium heat, then mix into the granola. Spoon into the tin, press down with the back of a spoon and bake for 15 mins. 
  3. Meanwhile, in a bowl, mix the soft cheese, cocoa and sugar. Put the tofu in a blender or food processor with the coconut milk and corn flour, and blitz briefly until smooth. Stir into the soft cheese mix until combined.
  4. Once the base is cooked, stand the tin in a deep roasting tin. Spoon over the chocolate mix. Boil a kettle, then pour water into the roasting tin so it comes to halfway up the sides of the cake tin. Bake for 1 hr or until firm. Turn off the oven and leave the torte inside to cool for 15 mins with the door ajar.
  5. Transfer the torte from the water to a wire rack. Leave to cool completely in the tin (about 2 hrs), then remove and slide onto a serving plate. Chill for 2 hrs. 
  6. To serve, peel and slice the mango. Toss in rum, if using, and arrange on top of the torte. Scatter over the coconut and chocolate, if using. Cut into slices.

See more Vegan recipes 

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