A rich, decadent treat for a special occasion, or for anytime for those with a strong sweet tooth! Keto, low-carb, paleo, dairy-free, grain-free.
This no-bake chocolate raspberry torte is the perfect sweet tooth quencher!
I’m definitely more of a salty food person, but occasionally, my hidden sweet tooth will come out and I really crave decadent desserts such as this no-bake chocolate raspberry torte.
What I love about this recipe is how it is just SO DARN EASY to make! I just love no-bake recipes for how they are so foolproof and quick to make.
It is super-duper rich, so much so that it contains not only 1/2 cup of cocoa powder, but also an entire bar of 90% dark chocolate *drools*. If that sounds good to you, then let’s move onto the recipe!
This no-bake chocolate raspberry torte takes just a few minutes of your time to make!
There are several steps to this recipe. First, you’ll make the crust, then you’ll make the filling, and lastly, add the raspberries on top!
The crust consists of four ingredients: almond flour, granulated sweetener, cocoa powder and coconut oil to keep it all together.
Mix the almond flour, sweetener and cocoa powder in a bowl. Gradually mix in melted coconut oil, to form it all together. You want the dough to be moist throughout, and a consistency that sticks together.
Place the dough into a pie plate that has been sprayed with non-stick spray. Form the dough into a crust shape. Place into the fridge to harden while you work on the filling.
To a microwave-safe bowl, melt a 3.5 oz 90% dark chocolate bar (I love Lindt). Be sure to watch closely so it doesn’t burn. Do not continue to heat once melted.
Mix in granulated sweetener and canned coconut cream. Stir until well-combined. Pour into the pie plate over the crust. Return to the fridge to set for a few minutes.
Top with raspberries once the filling has begun to set. Cover and allow to fully set for an hour or two. Cut into pieces and serve. Store in the fridge for 4-5 days.
Why do I need to wait to add the raspberries?
If the filling is too soft/warm when you first pour it in, then the raspberries will sink to the bottom. You want them to sit on top of the filling, so you will want to refrigerate the filling for a few minutes before you add the raspberries.
Does this taste like coconut? I don’t like it. Can I substitute the coconut for something else?
This has a very mild coconut flavor, but it is very much overpowered by the chocolate and the raspberries.
If you can’t stand coconut at all, or have an allergy, then yes, you can substitute it for heavy whipping cream. You may find that the texture is not nearly as thick as with the coconut cream, and that it does not set as much.
To counteract this, I recommend adding a packet of gelatin in with the filling. You’ll need to gradually sprinkle the gelatin into the heavy cream, to make sure it dissolves fully.
You may also enjoy:
No-Bake Chocolate Raspberry Torte
- Pie plate
- 1 cup blanched almond flour
- 1/2 cup cocoa powder
- 1/4 cup granulated sweetener
- 4 tablespoons melted coconut oil or enough to form a wet, workable mixture
- 3.5 oz bar 90% or higher dark chocolate melted
- 1/4 cup granulated sweetener
- 8 oz coconut cream
- 6 oz fresh raspberries
- Mix the dry ingredients for the crust together in a bowl. Add in melted coconut oil a little at a time until a moist dough is formed. You want the mixture to be wet enough that it can be formed into a dough that sticks together, but not too wet that it is drenched.
- Spray a pie plate with non-stick spray and place the crust dough into it. Form dough into a crust and place into the fridge to set until firm (5-10 minutes).
- While the crust sets, start on the filling. Melt chocolate in the microwave, in 20 second bursts. Do not overheat, or the chocolate will burn.
- Mix in the granulated sweetener and coconut cream (I use canned coconut cream). Stir until well-combined.
- Pour filling into the pie plate over the crust. Return to fridge until it begins to harden a bit (another 5-10 minutes). Top with raspberries and return to fridge until fully hardened (1 hour or so).
- Slice into 8 pieces and store covered in the refrigerator. Consume within 4-5 days.