Sugar free Recipes

Vegan Rich Chocolate Torte

written by Natvia Natural Sweetener February 3, 2017 0 comments


  • For the base:
  • 1½ cup Plain Flour
  • 1½ cup Almond meal
  • 2 tbsp Natvia
  • ¼ tsp salt
  • 2 tsp Vanilla Extract
  • ⅓ cup Vegetable oil
  • ⅓ cup soy or almond milk
  • For the filling:
  • 240g Dark chocolate (dairy free) broken into pieces
  • 160g Silken tofu
  • 2 tsp Vanilla Extract
  • 3 tbsp Natvia
  • 25ml Espresso or Instant coffee
  • 35g 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.

Servings 16, Recipe by: Food Daily

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