Chocolate Chestnut Torte

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This decadent cake has a gorgeous mousse-like chestnut and chocolate filling and is encased in a delicious pecan and clementine crust; your guests will find it hard to believe it’s vegan, gluten-free, refined sugar-free and mostly raw! This is the perfect dessert for your Christmas dinner, together with the fruit cake and mince pies, of course.

This recipe can be made in advance, in not much time at all, and popped in the freezer. Just transfer it to the fridge a couple of hours before you’re ready to devour. Be warned: one serving is never enough!

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Chocolate Chestnut Torte
Preparation time
Total time
An easy-to-assemble torte made from delicious wholefoods ingredients. This dessert makes the most of natural flavours and is rich, smooth and perfect for special occasions.
Recipe type: Dessert
Cuisine: 30 minutes or less, Vegan, Gluten Free, Raw
Serves: 4
  • For the filling:
  • 250g chestnut purée
  • 8 dates, pitted
  • 3 tsp coconut oil (solid)
  • 50g dark chocolate
  • 4 tbsp raw cacao powder (cocoa powder also works well)
  • 4 tbsp maple syrup
  • ½ clementine, juice and zest
  • For the crust:
  • 60g pecans, pre-soaked in water for an hour
  • 8 dates, pitted
  • 20g dessicated or flaked coconut
  • 1 tbsp maple syrup, or 2 tsp coconut sugar
  • ½ clementine, juice and zest
  • Pinch Himalayan pink salt
  1. Begin by making the crust. Place the crust ingredients in a food processor and process until combined and smooth.
  2. If you are making individual tortes, line the ramekins with cling film and press an equal amount of the crust into each to form a base. If you are using a flan tin, press the mixture into the base and up the sides to form an even layer. Cover and place in the freezer.
  3. Melt the chocolate and coconut oil in a bowl over simmering water and set aside.
  4. Place the remaining filling ingredients in the food processor and process. Add the chocolate and coconut oil and process again until smooth.
  5. Remove the crust from the freezer and spoon in the chocolatey filling. Cover again and return to the freezer.
  6. Transfer to the fridge 30 minutes prior to serving.
  7. Serve with fresh berries, banana cream or vegan brandy butter.
This recipe can be used to make four individual tortes in ramekins, or one torte to fit a 13 x 13 cm flan tin.
Serve with fresh berries, banana cream or vegan brandy butter.

chestnut 5This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.



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  1. Thank you! You won’t be disappointed if you make this one – it’s almost unbelievable that it’s vegan! And so easy to make, there’s no excuse not to 😉