Calling all chocolate and coconut lovers! This is the ultimate vegan dessert for you. No cooking needed and trust us this will go down very well at any dinner party. We made this for Christmas day and everyone wanted seconds!
Perfect to serve with vegan single cream!
Preparation - 15 mins
Freezing Time - 30 mins
Serves - 8
Level - Easy
12 Free from digestive biscuits
1/2 cup Medjool dates
1/4 cup desiccated coconut
1/4 cup cocoa nibs
2 tbsp dairy-free spread
1/2 tin coconut whipping cream
1/2 tub vegan cream Fraiche
2 bars vegan chocolate
15g cocoa powder
1 tbsp coconut oil
1 tsp vanilla extract
Step 1 - In a food processor add the dates, digestive biscuits, cocoa nibs and desiccated coconut, blend until a crumbly texture forms.
Step 2 - Melt the butter in the microwave and then add to the food processor and blitz for 20 seconds.
Step 3 - In a cake tin, add the dry ingredients pushing the mixture up the sides.
Step 4 - Place in the freezer while you make the middle of the torte.
Step 5 - Melt the chocolate in the microwave with the coconut oil, stirring occasionally.
Step 6 - Once melted add to a blender with the remaining ingredients, cream Fraiche, cocoa powder, vanilla extract and the coconut whipping cream. Blend until smooth.
Step 7 - Remove the base form the freezer and pour the filling, be sure to give the tin a small few taps on the surface to remove any air bubbles.
Step 8 - Then pop back into the freezer until the mixture and base hardens (approx 30 mins)
Decorate the torte with fresh strawberries, or raspberries and drizzle some vegan single cream on the top.
Make sure you follow us on social media.
Tag us on social media using the hashtag #vitallyvegan @vitallyveganuk