Skip to content
Spiced flourless chocolate fruit torte recipe

Spiced flourless chocolate fruit torte recipe

2 ratings

Give a classic chocolate tart a festive twist with this spiced flourless chocolate fruit torte recipe. This totally vegan Christmas dessert recipe has a smooth chocolate ganache studded with juicy dried fruit on a spiced gingernut base for an indulgent way to end your Christmas dinner. See method

  • Serves 12
  • 15 mins plus 2hrs 20 mins chilling time
  • 420 calories / serving

Ingredients

  • 100g vegan butter, such as Vitalite Dairy Free Spread
  • 300g gingernut biscuits
  • 300ml soya milk
  • ½ tsp ground cinnamon, plus extra to dust
  • ¼ tsp mixed spice
  • 75g caster sugar
  • 1 tbsp cornflour
  • 300g vegan dark chocolate (such as Dr. Oetker Extra Dark Chocolate Created for Bakers 72%)
  • 50g mixed dried fruit
  • 30g dried cranberries
  • 200g fresh fruit, to top, such as blackberries and pomegranate seeds
  • vegan crème fraiche, to serve

Each serving contains

  • Energy

    1760kj
    420kcal
    21%
  • Fat

    19g 26%
  • Saturates

    9g 45%
  • Sugars

    46g 51%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 58.1g Protein 4.7g Fibre 2.4g

Method

  1. Put the spread into a heat-proof bowl and microwave for 30 secs or until melted.
  2. Put the biscuits into a food processor and blitz to fine crumbs. Pour in the melted spread and pulse until combined. Press the biscuit crumbs into the base and sides of a 24cm loose-based fluted tart tin. Chill for 20 mins.
  3. Meanwhile, heat the soya milk, spices and sugar in a medium saucepan over a low heat for 1-2 mins until the sugar has dissolved.
  4. In a small bowl, mix the cornflour with a spoonful of the warm soya milk mixture to a paste. Add to the pan, stirring to combine. Cook over low heat for 2-3 mins until thickening and just beginning to simmer.
  5. Break the chocolate into small pieces and add to the saucepan with the soya milk mixture. Take off the heat and continue to stir until the chocolate has fully melted.
  6. Scatter the dried fruits evenly across the chilled biscuit base. Pour over the chocolate ganache, smoothing the top. Chill for at least 2hrs until set, or overnight.
  7. Arrange the blackberries and pomegranate seeds over the tart and dust over a little extra cinnamon before serving. Cut into thin slices and serve with the vegan crème fraiche.
See more Vegan desserts

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus