Recipe: Chocolate Torte with Whipped Cream and Chocolate Sauce

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Chocolate Truffles Recipe from 100 Days of Real FoodI am excited to share a wonderful – and healthier – alternative to the traditional flourless chocolate cake dessert. This dish can be served as small round tortes topped with whipped cream (or homemade ice cream) and chocolate sauce or you can simply turn the recipe into little individual chocolate truffles. I have a big sweet tooth so there’s rarely a day my fridge doesn’t have some of these in it! They are the perfect way for me to get my chocolate fix when I need one. Plus the chocolate sauce is not only good with this dish, but I’ve also drizzled it on homemade vanilla ice cream and used it to make hot chocolate for my girls as well. When you are doing the “100 Days of Real Food” pledge you must make do!

Chocolate Torte Recipe from 100 Days of Real Food


4.5 from 4 reviews
Chocolate Tortes (or Truffles)
Serves: about 4 cakes or 12 - 14 truffles
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 cup pecans
  • 1 cup dried pitted dates
  • 1 tablespoon unsweetened powdered 100% cacao (I recommend Hershey’s brand “Special Dark” 100%)
  • 1 – 2 teaspoons water, as needed
  • Optional: Unsweetened coconut (either plain or toasted) for coating the outside of the truffles
  1. Using a frying pan, melt the butter on medium-low heat and add the pecans to the pan. Pour in the honey and cook until the nuts brown slightly, about 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt very quickly.
  2. Once the pecans are done blend them in a food processor with the pitted dates and cacao. Add 1 – 2 teaspoons of water or just enough to help the mixture stick together a little.
  3. For tortes: Take out the chocolate mixture with your hands and flatten it out into one ½" thick piece on a cutting board. Using a round cookie cutter or drinking glass turned upside down cut out circular shapes for the tortes.
    For truffles: Roll the chocolate mixture into little ball shapes with your hands and coat them with plain or toasted unsweetened coconut if desired. Keep them in your fridge for whenever you need something chocolate!

4.5 from 4 reviews
Whipped Cream
  • ½ cup whipping or heavy cream
  • 1 teaspoon 100% pure maple syrup (optional)
  1. Using an electric mixer whip the cream until stiff peaks form. Whip in the maple syrup if sweetness is desired. Yes, it is that easy.

4.5 from 4 reviews
Chocolate Sauce
  • 1 tablespoon unsweetened powdered 100% cacao
  • 2 tablespoons 100% pure maple syrup
  1. Simply blend the powdered cacao and maple syrup together with a spoon until the mixture looks “wet.” It may take a few minutes to achieve the right consistency.


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98 comments to Recipe: Chocolate Torte with Whipped Cream and Chocolate Sauce

  • Kristina

    Soooo delicious and super easy! Now I’m confident I can make the larabars too. Thanks so much for all the hard work, details, research and pictures that you guys put into this site and the food. Been trying several recipes and think I may be addicted to the site. Thanks again for all the great ideas.

  • Liz

    Hi- looking forward to trying this recipe, but my daughter is allergic to nuts. Could I try subbing in soy nuts, or do you have any other suggestions? Thanks!

  • Lara

    Hi there! I haven’t tried this exact recipe, but I’ve been using your chocolate sauce for a few weeks now. I’m so happy with it! I have one question about it though. Can you think of a way to thicken it up so as to use as fudge? I swirled it in my black bean brownies just now and they’re in the oven as I type. I’m hoping it will work out! Thanks again!

  • courtney

    this is such a smart idea for something to eat as an extra meal in an smart and easy example

  • Gab

    Ugh! The pitted dates i bought are not dried! Would it still work?

  • Christine

    I made these as truffles yesterday for a party… They were AMAZING! better than I ever expected them to even be (since I’m not a huge Lara Bar fan). I used almonds instead of pecans, mostly because they were half the price, and added a dash of rosewater which made them a little Moroccan in flavor and a dash of vanilla to give them more depth. I used my little cookie dough scoop to form the truffles and then rolled half in shredded coconut and half in more cocoa powder. I ended up eating a couple leftovers for breakfast this morning too :-)

    I will definitely be making these on the regular for energy snacks and sweet treat to have around! Would be fun to play with variations too… Maybe add some orange zest, some dried cherries along with the dates, maybe even a spot of kaluah or spiced rum for some extra festivity ;-) thank you thank you for this amazing way to help ease me into some real food snacks and sweets beyond just a piece of fruit… It was a revelation!

  • Tonya R

    I just made these. I learned I need a true food processor!! lol. I tried 3 different smaller things that I have, and they are not doing the trick! but, I will have to say, im happy I found this recipe, b/c they taste like the flavor larabars I love, chocolate chip cookie dough!! thank you!!

  • Gab

    Just wanted to drop a note to say:
    Amy, thanks for replying, above and
    I made these and OH. MY. GOD
    I too need a real food processor

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