You catch the smell through the steam vent and suddenly you are starving. The rich scent of dark chocolate is slowly drifting out, teasing your taste buds even before the float valve drops. You feel that impatient excitement brewing inside. It9s like knowing something super sweet and creamy is almost ready, just waiting to be pulled from the pot.
The tender pull of the steam cues makes you check how close it is. You peek a little, careful not to lose pressure build, and the aroma gets even deeper. Man, the anticipation is real. This vegan chocolate torte is no bake but so indulgent, you hardly believe it.
The kitchen9s warmth wraps around you as you wait. You recall that smooth, silky filling you stirred together and just how easy it was to make with simple ingredients. Soon, that first bite9s gonna be all you think about, so just hang tight while you finish the quick release and get ready for dessert time.
The Real Reasons You Will Love This Method
- Using your pressure cooker takes the guessing game out of chilling and setting the torte.
- No oven means less heat in your kitchen, perfect for warm days or small spaces.
- The pressure build speeds up the gentle melting needed for the filling.
- Steam cues tell you exactly when things are ready without fuss.
- You don9t gotta watch over the dessert 6 set it and forget it kinda deal.
- The crust gets a nice press from chilling under pressure, making it firm and tasty.
- No baking means simple cleanup 6 just the pot and tart tin to deal with.
What Goes Into the Pot Today
- 175 g Lotus Biscoff biscuits or other vegan biscuits that you like 6 even gluten-free if you need.
- 75 g (about 5 tablespoons) vegetable spread or vegan butter to hold the crust together.
- 300 g (10BD oz) dairy-free dark chocolate chopped small for a smooth melt.
- 250 ml (9 oz) soya cream or any plant-based cream you prefer for rich creaminess.
- 1 teaspoon vanilla extract to flavor your filling just right.
- A few extra Lotus Biscoff biscuit crumbs for sprinkling on top.
- Cherry or raspberry compote as a tangy, fresh finish.
- Parchment paper to line your tart tin and keep things neat.
The Exact Process From Start to Finish
- First, line the base of your tart tin with parchment paper so nothing sticks.
- Pop the Biscoff biscuits into a food processor and blend until they9re fine crumbs.
- Melt your vegan butter and mix it well with the crumbs until everything holds together nice.
- Press that crumb mix evenly into the tart tin base to form your crust. Then, put it in the fridge to chill and firm up.
- Next, gently heat the soya cream in a saucepan over medium heat. Watch close so it9s just about to boil 6 not bubbling over.
- Take it off heat, add your chopped dark chocolate and vanilla extract, then stir till everything is smooth and melted together.
- Pour this lovely chocolate filling over your chilled crust, smooth the top, then refrigerate for at least 30 minutes to set.
Time Savers That Actually Work
- Crunching your biscuits? Use pre-made crumbs if you9re tight on time and it works just as good.
- Melt your vegan butter in the microwave for quicker mixing.
- Heat the plant cream while you9re prepping the crust to save extra minutes.
- Once filled, put the whole tart in the coldest part of your fridge for faster setting.
- If you want to skip chilling the crust first, press it extra firm to help keep shape.
That First Bite Moment
You lift your fork and feel the silky smoothness of the chocolate first. It9s rich and creamy but not too heavy.
Then the crumbly crust adds the perfect crunch, a little snap with every bite that contrasts nicely with the soft filling.
The subtle vanilla notes mingle with deep cocoa flavors, teasing your tongue and keeping you coming back for more.
Fresh cherry compote on top adds a tangy pop that brightens every mouthful like a little surprise.
How to Store This for Later
Keep your torte covered tightly in the fridge for up to 3 days to maintain that perfect creamy texture.
If you wanna hold it longer, wrap well in plastic wrap and freeze for up to 2 weeks. Just thaw in the fridge overnight before serving.
For travel or picnics, place the torte in a sturdy container with a lid and keep it chilled until ready to eat.
Your Most Asked Questions Answered
- Can I use other biscuits for the crust?
You sure can! Vegan digestive biscuits, ginger nuts, or any vegan and gluten-free option works great here. - Does this recipe require an oven at all?
Nope, this is a no bake dessert. The pressure cooker and fridge do all the work for you. - Can I swap soya cream with another plant-based cream?
Definitely, coconut or oat cream also do the trick fine. - What if I don9t have a food processor?
Just put your biscuits in a sealed bag and crush 9em with a rolling pin. It9s a bit messier but works just as good. - How do I know when the torte is set?
It9s ready when the filling is firm to the touch and doesn9t wiggle when you move the tin. - Can I add flavors other than vanilla?
You bet! Orange extract is awesome for a chocolate orange twist, or try a pinch of cinnamon for something cozy.
Easy Vegan Chocolate Torte [No Bake]
Equipment
- 1 Mixing bowl for combining crust ingredients
Ingredients
Main ingredients
- 175 g Lotus Biscoff biscuits or other vegan biscuits
- 75 g Vegan butter or vegetable spread
- 300 g Dairy-free dark chocolate chopped small
- 250 ml Soya cream or any plant-based cream
- 1 teaspoon Vanilla extract
- Lotus Biscoff biscuit crumbs for decoration
- Cherry or raspberry compote for serving
Instructions
Instructions
- Line the base of your tart tin with parchment paper.
- Blend Biscoff biscuits in food processor until fine crumbs.
- Melt vegan butter and mix with crumbs until well combined.
- Press the mix into the tart tin base evenly and chill in fridge.
- Gently heat soya cream in saucepan until nearly boiling.
- Remove from heat, add dark chocolate and vanilla. Stir smooth.
- Pour chocolate filling over the chilled base and smooth top.
- Refrigerate for at least 90 minutes or until firm.
- Decorate with biscuit crumbs and serve with fruit compote.
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