Name: Chocolate Espresso Torte (Vegan, Gluten-Free, Low Carb, Paleo)
Prep time: 10 min
Total time: 10 min
Cuisine: Keto
Ingredients: 1 cup (140g) nuts or seeds, salted, roasted; 2 tbsp maple syrup (or honey); 1 tbsp cocoa powder; 1 tbsp instant coffee (or espresso powder); 1 tbsp flaxmeal; 6 tbsp caramel sauce (divided); 1.5 cups (300g) chocolate chips; 1/2 cup almond milk (or coconut milk); 2 tbsp nut/seed butter; 1 tbsp instant coffee; 1 tbsp cocoa powder; 1 tsp vanilla; 1/8 tsp salt

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Simple, delicious and healthy, this plant-based Vegan Chocolate Espresso Torte is the perfect addition to your Halloween celebration. This no-bake Chocolate Espresso Torte comes together in minutes with simple ingredients to create a divine dessert that no one will ever guess is vegan, gluten-free, keto as well as nut-free!

These adorable little Chocolate Espresso Tortes were really easy to make.

Seriously, from start to finish they took me under 10 minutes!!!

And with Halloween around the corner, I decided to give them a little spider web decoration to help celebrate the occasion.

Not into Halloween or maybe you only discovered this recipe after your Halloween celebration?

No problem! Simply eliminate the decoration and you can have a quick and simple Chocolate Espresso Torte ready in minutes!

And if you don't have mini springform pans, you can make this chocolate torte in a single 6-inch pan. I like these little pans because, at most get-togethers, there is always an abundance of desserts. With these smaller desserts, guests can try little bites as opposed to having one large slice.

Have a bigger crew to serve? Simply double this recipe to accommodate any number of guests!

How to make Chocolate Espresso Torte

Step 1: Prepare the base

In a high-speed blender or coffee grinder, pulse the seeds until they have broken down into small pieces. There should be some small chunks along with a powder-like consistency. Do not blend too much or you will end up with a butter consistency. If you don't have a blender, you could use a mortar and pestle or place the seeds in a ziplock bag and use a meat mallet to crush the seeds.

Place the crushed seeds, maple syrup, cocoa powder, instant coffee and flax meal in a small mixing bowl. Stir everything together and divide it evenly between 3 4-inch grease springform pans. This forms the crust for the tortes.

Step 2: Add caramel

Place 2 tablespoons of the caramel mixture over the base and smooth it in order to cover the base.

Step 3: Prepare the chocolate

In a glass measuring cup, add chocolate chips and milk. Place mixture in the microwave for 30 seconds. Stir the mixture and if it is not smooth, return it to the microwave for another 15 seconds. Add in the seed butter, instant coffee, vanilla and salt. Stir everything together until smooth. Add approximately ½ cup of the chocolate mixture to each of the springform pans and shake gently to smooth the top. Set them aside.

Step 4: Prepare the "Web"

In a small bowl, combine icing sugar with milk. Stir until smooth. Place mixture into a snack size ziplock bag. Snip the corner of the bag and starting from the center of the springform dish, create a spiral pattern. Repeat for remaining tortes. Using a toothpick, start from the center of the spiral and drag the toothpick through the chocolate and white frosting to the edge of the pan. Remove the toothpick and repeat the process until the "web" has been created.

Substitutions for the Vegan Chocolate Espresso Torte

Seeds - replace with nuts, coconut or almond flour.
Maple Syrup - use honey or any other liquid sweetener
Instant Coffe - use espresso powder or omit it entirely
Flaxmeal - replace with more ground nuts/seeds or unsweetened shredded coconut
Chocolate Chips - use any type of chocolate that suits your dietary requirements
Almond Milk - can use coconut milk or any other type of milk

These easy and delicious vegan chocolate espresso tortes are delicious while being gluten-free, sugar-free, dairy-free, nut-free, paleo and keto approved. This deep chocolate dessert is perfect for your next gathering and will suit everyone's dietary restrictions.

Chocolate Espresso Torte (Vegan, Gluten-Free, Low Carb, Paleo)

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These easy and delicious vegan chocolate espresso tortes are delicious while being gluten-free, sugar-free, dairy-free, nut-free, paleo and keto-approved. This rich chocolate dessert is perfect for your next gathering and will suit everyone's dietary restrictions.

Total Time: 10 minutes
Yield: 24 small bites 1x

Instructions

Generously grease 3 4-inch springform pans or 1 6-inch springform pan and set aside.
In a high-speed blender or coffee grinder, pulse nuts or seeds until they get broken down. There should be some small chunks along with a powder-like consistency. Do not blend too much or you will end up with nut butter. If you don't have a blender, you could use a mortar and pestle place them in a ziplock bag and use a meat mallet to crush the seeds or nuts.
In a small bowl, combine crushed nuts/seeds, maple syrup, cocoa powder, instant coffee and flax meal. Stir everything together and divide it evenly between 3 4-inch grease springform pans.
Place 2 tablespoons of the caramel mixture over the base and smooth it out to cover the base.
In a glass measuring cup, add chocolate chips and milk. Place mixture in the microwave for 30 seconds. Stir the mixture and if it is not smooth, return it to the microwave for another 15 seconds. Add in the nut/seed butter, vanilla, instant coffee, vanilla and salt. Stir everything together until smooth. Add approximately ½ cup of the chocolate to each of the springform pans and shake gently to smooth the top. Set them aside.
In a small bowl, combine icing sugar with milk. Stir until smooth. Place mixture into a snack size ziplock bag. Snip the corner of the bag and starting from the center of the springform dish, create a spiral pattern. Repeat for remaining tortes. Using a toothpick, start from the center and drag the toothpick through the chocolate and white frosting to the edge of the pan. Remove the toothpick and repeat the process until the "web" has been created.