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Proudly Australian

Vegan Rich Chocolate Torte

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Servings  16


1.5 cup Plain Flour

1.5 cup Almond meal

2 tablespoon Natvia

0.25 teaspoon salt

2 teaspoon Vanilla Extract

0.33 cup Vegetable oil

0.33 cup soy or almond milk

240 g Dark chocolate (dairy free) broken into pieces

160 g Silken tofu

2 teaspoon Vanilla Extract

3 tablespoon Natvia

25 mls Espresso or Instant coffee

35 g hazelnuts, roughly chopped


  1. Preheat oven to 160°C. Grease a 20cm spring form tin with oil.
  2. To make the base, combine flour, almond meal, salt and Natvia in a bowl, then add in vanilla, oil and milk.
  3. Mix well until it comes together as a ball. Press evenly into base of the tin with a little coming up the sides to form a crust.
  4. Prick the base and blind bake for 10-15 minutes or until golden. Remove from oven to cool.
  5. To make the filling, melt chocolate in a bowl in the microwave or over a saucepan of simmering water, until smooth.
  6. Allow to cool slightly. Combine tofu, vanilla, Natvia and coffee with melted chocolate in a blender and process until smooth
  7. Pour filling into cooled base and bake again for a further 20 minutes. Remove and let cool before slicing to serve.
No nutritional info supplied

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