Creamy Crunchy Chocolate Torte

How is it possible to have a creamy AND crunchy dish you ask? With a crust made from crispy chopped pecans, sweetened with cacao and maple syrup, and a topping made from creamy avocado – hidden among more cacao sweetened with maple syrup – you can’t go wrong. I love this dessert. Like love love. And again – the secret ingredient happens to be avocados…and you would never guess if I didn’t just tell you!

I have made this recipe a couple of times now, and it has passed the test for unexpected guests, guests who think vegan food = lettuce, and picky teenagers who despise anything vegan just out of spite. You would never guess that something so decadent, chocolatey, sweet, creamy while crunchy and just plain freaking delicious would be a raw vegan dessert.

I recently fell in love with pecans. I never was a pecan lover, until I tried them roasted, in a quinoa oatmeal. I ate one fresh out of the oven, curious if I was going to like it, and it was like – where have you been all of my life? Since then I have made pecan pies, and enjoyed roasted pecans with pineapple, drizzled in agave. They are pretty delicious. And they make this crust perfection. You get the creamy topping, and then this crunchy nutty chocolatey crust.

Both the topping and the crust of this amazing creation are perfectly sweetened with cacao and maple syrup. I recommend that you taste each (a couple of times!) to be sure that you have achieved the perfect balance of sweetness to cacao, adjusting by adding a touch more of either ingredient until just right. (And then of course, taste test one more time!) I like this to be a touch on the bittersweet side – but I know that the kiddos will enjoy it much more, the sweeter it is.

Another great part of this recipe is that it hardly requires any advance notice. No soaking nuts overnight, and it just needs a couple of hours in the freezer to set. Once frozen and served, the leftovers store in the refrigerator – ideal for midnight snacking.

Creamy Crunchy Chocolate Torte

Prep Time: 20 min     Set Time: 2 hours     Serves: 6-8

Creamy Crunchy Chocolate Torte


  • For the Crust:
  • 2 1/2 cups pecans
  • 1/4 cup cacao powder
  • 2 Tbs coconut oil
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • For the topping:
  • 2 1/2 cups avocado flesh (2-3 medium avocados)
  • 1/3 cup coconut or almond milk
  • 2/3 cup pure maple syrup
  • 1 Tbs peanut butter (not crunchy)
  • 1 Tbs arrowroot powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/4 cup cacao powder
  • 1 1/4 cup vegan chocolate chips, melted


  1. Prepare a 9" springform pan by lightly greasing and set aside.
  2. Add pecans to a food processor, and pulse until crumbly. Be careful not to over process - large chunks are ideal as you add additional ingredients. Continue to add the rest of the crust ingredients, and pulse until combined.
  3. Scoop crust mixture out of the food processor and press into the bottom of the springform pan. Spread evenly, adding height around the rim if you choose. Place pan in freezer while you make the topping.
  4. In a blender, add all topping ingredients, with the exception of the melted chocolate chips. Blend until almost smooth.
  5. Add melted chocolate and continue to blend until smooth consistency is achieved.
  6. Remove crust from freezer and scoop topping onto crust, leveling the topping as best you can.
  7. Place back into freezer for about 2 hours - removing 15 minutes prior to serving.
  8. Store leftovers in the refrigerator for up to 4 days.

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