I 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. This recipe makes about 4 tortes or 12-14 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 with Whipped Cream and Chocolate Sauce
I 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. This recipe makes about 4 tortes or 12-14 truffles.
Print Recipe
Servings: 4 cakes
Ingredients
- 1 tablespoon butter
- 1 tablespoon honey
- 1 cup pecans
- 1 cup dates (dried, pitted)
- 1 tablespoon unsweetened cocoa powder (I recommend Hershey’s brand “Special Dark” 100%)
- 1 teaspoon water (as needed)
- unsweetened coconut flakes (either plain or toasted, for coating the outside of the truffles)
Instructions
- 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.
- Once the pecans are done blend them in a food processor with the pitted dates and cocoa. Add 1 – 2 teaspoons of water or just enough to help the mixture stick together a little.
- For tortes: Take out the chocolate mixture with your hands and flatten it out into one 1/2" 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!
Notes
Nutrition Facts
Nutrition Facts
Chocolate Torte with Whipped Cream and Chocolate Sauce
Amount Per Serving
Calories 319
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 26mg1%
Potassium 362mg10%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 29g32%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 0.2mg0%
Calcium 32mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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I made whipped cream today for the first time – seriously, SO easy! A great way to use some leftover cream from making alfredo sauce earlier in the week.
I’m just wondering if these can be frozen, just like cookies? Also, for how long they can sit in the fridge before they turn bad? Thank you!
Hi Ana. Yep and we use 3 months as “freshness” rule of thumb. ~Amy
Holy Cow. I won’t lie, I didn’t think these were going to be that good. I have an embarrassingly untamed sweet tooth and sweets have been my “final frontier” of organic, real food eating. This recipe turned me into a 5 year old. After I made the truffles I was licking my fingers and scraping the bowl! They are amazing!! And so easy to assemble!I didn’t have pecans so I substituted 1/2 c peanuts and 1/2 c cashews, and I can’t have dairy so I used coconut oil instead of butter. I’m so excited to have a healthier option for my sweet treats!
Hey! Have you ever made chocolate using coconut oil and cacao or cocoa powder? I didn’t see a recipe, so I thought I’d ask. I want to start using more coconut oil and thought this would be a sweet addition!
Hello Jen. No we’ve not tried that. Let us know if you do! ~Amy
OK this is going to put me over the edge! Looks delish! Will definitely be doing this one. So glad I found this blog!
Thanks, Amy!
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Hi! Thanks foe the great recipes. Could you use coconut oil or coconut spread to replace the butter in the tortes? Anything non-dairy?
Hi Tara. Yes, coconut oil is a good replacement for butter. Here is some more info on cooking with coconut oil: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
As I was going through the recipe index I noticed the chocolate sauce recipe. I wondered what was actually in the Hershey’s syrup that I have been buying for years and to my surprise (or not rather) I found high fructose corn syrup. Long story short I just made the chocolate sauce and I was absolutely amazed!!!!! I can’t tell the difference, and better yet my son can’t either… Thanks!!!!
SOOOOO excited to try this! I just started cutting out processed sugars (and have been avoiding soy for a while) and I’ve been DYING for chocolate. Thanks!
I made just the chocolate sauce and coated almonds with it and roasted them. (Was craving chocolate almonds.) My girls, and even the neighborhood kid (who had never had an almond?!?) loved them!
When you use maple syrup or honey do you buy it organic?
Yes, Katrina, whenever possible. ~Amy
Substituted raisins for dates (because that’s what I had) and walnuts for pecans (because that’s what I had). Yummy! Hoping these satisfy my chocolate sweet tooth!
I have the fancy medjool dates from Trader Joes. Are these the same as dried dates? They don’t say dried, so I wasn’t sure. Thanks for your help!
Hi Kristy. Yes, I use those dates from Trader Joe’s and they work just fine. Jill
I don’t know if they would taste any different from the recipe above but I used medjool dates. Pitted them and used those. DEEEEFREAKINLICIOUS,,
I used honey instead of the maple syrup and added a little vanilla. It was really good, even the daycare kids loved it to dip their graham crackers in!
these were fantastic and my daughter (6) loved decorating them the coconut (and seas salt, and cocoa powder) we used hazelnuts as that is all we had
I really want to make these, NOW, and am out of dates…do you think raisins would work?!
Hi Melissa. I’m guessing I didn’t make it to you soon enough :-(. So, did it work? I’m not sure raisins would substitute well but maybe you found out differently. Jill
My child has a nut allergy, what would you recommend to use to sub out the pecans? Thanks!
Hi Teresa. I think I would probably just omit them. Jill
Are those regular cupcake liners in the picture or some smaller version? If smaller version, where did you find them? Thinking of doing these for a Christmas party. Thanks!
Hi Margaret. I use the smaller ones. You can pretty much find them anywhere – I usually get mine at The Container Store…they have a lot of really cute ones. But, you can get them at Michaels or Target as well. Jill
Just keep in mind that those little papers are colored, and could bleed some into your food. My kids are sensitive to artificial colors (ADHD) so we stick with white if we need such. I made the zucchini bread recipe last night and just used a coconut oil spray on my muffin tins.
Have you attempted using the chololate sauce for chocolate milk? I’d like to find an alternative to ovaltine.
Hi Amy. I have not, but, it would probably work. You could probably also make a syrup like I do for hot chocolate with just cocoa and maple syrup. Jill
I made the chocolate sauce this morning, but didn’t have the website up and forgot the ratio, so I ended up making a 1:1 ratio instead of 1:2. It’s definitely dark, but it flavored my coffee very well. I’ll make sure to use the 1:2 later (when I run out of what I made this morning) and let you know which one I like better. (^_^)
Just made these. I’m obsessed with the Chocolate Chip Cherry Torte Lara bars, so I added a few chopped dark chocolate bits, and raw cashews (since it’s what I had on hand.) Mine were SUPER sticky…almost hard to handle/form. They’re in the fridge now..I’m they will form better. Anyone else have this issue?
Hi Andrea. They do get sticky, especially running around in the processor. I roll mine out between 2 pieces of wax paper and then put them in the fridge and let them sit for a while before cutting them. That makes it much easier. Hope that helps. Jill
I tried to purchase heavy whipping cream and every one of the three brands had carageen (sp?)in it. Where can I get heavy cream without this in it? Any thoughts?
Hi Courtney. I usually get the organic valley, but, I have to be honest, I’ve not noticed if it contains it or not :-(. If it does though, do you have a local dairy that you might be able to get it from? Jill
I made these with regular cocoa powder (all I had) and with almonds since I’m allergic to pecans. They are AMAZING–I can’t stop eating them!!!
I just made the chocolate sauce using only 100 percent pure dark cacao and 100 percent pure maple syrup. I put some in my son’s milk, and he LOVES it! He only gets chocolate milk on the weekend, but I let him test it out today and he can’t wait to have it again. It is delicious! I took a look at the ingredient list on the chocolate syrup that was in the pantry and immediately threw it away! Hooray for small victories!
Thank you, thank you, thank you! I am a chocoholic and I’m supposed to be avoiding refind sugar and yeast. This recipe makes little bites of heaven (that are very filling, I might add). While I love pecans, my daughter is allergic. She is not allergic to peanuts, so I made them with peanuts. They turned out very well. I’m sure other nuts or even seeds would work well.
I don’t have a food processor. What else could I use? Thanks! I am so happy I found your site!
Maybe a knife and lots of fine chopping?? :) Sorry I haven’t tried it without a food processor!
Do you have a blender? Maybe you could use the pulse button or chop button.
How do you store the chocolate syrup/sauce after you make it?
Just made it for my kids and they love their chocolate milk even more now.
Oh good! Glad they like it. I store it in the fridge since that is what it says to do on the maple syrup bottle.
This recipes is amazing!!!!!! I just Gave it to my girls and they LOVED it! Thanks for bringing awareness to my family!
What is the difference between cacao and cocoa powder? Would the cocoa be considered real food?
Cacao and unsweetened cocoa are sometimes interchangeable…found this with more info: http://www.allchocolate.com/understanding/cacao-vs-cocoa/
I am allergic to cocnut- any other suggestions as a substitute? Your picture looks so pretty with the three versions. :)
Hmmm…how about crushed whole-grain crackers to add some saltiness? Or crushed nuts?
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I’m out of pecans, but I have cashews and almonds. Would one of them be a good substitute? tks!
I have not tried another nut, but go for it (maybe even do a mix of the other two). I bet it would be good!
Can you make the chocolate tort balls without any nuts?
Thanks
I don’t think it would be the same w/o nuts…but if you have allergies you could try sunflower seeds instead.
Thanks for posting! Here is another great “whipped cream” recipe to top the chocolate torte or to use as fruit dip:
– 1 can FULL FAT coconut milk (usually in the Asian food section at the store), chilled in fridge overnight
– stevia or xylitol (grounded to a powder in a coffee grinder or food processor)
Once the can is chilled, the coconut solid separates from the liquid. drain the liquid and put the solid in a bowl. Add stevia or xylitol to your sweetness preference and stir until smooth.
*optional – add vanilla or chocolate protein powder
Oh my these are amazing! I was lucky enough to try at a friends house today! She told me about your site and I simply love everything! Have made banana bread and breakfast cookies…wonderful! Cannot wait to get some dates!
WINNER WINNER CHICKEN DINNER!!!! This was sooooo good! Man, I am really loving the fact that I can eat butter and lard on the 10 day real food journey!!!
i made these tonight, and my 1 year old was in heaven!!! We’ve been eating Lara bars for weeks, and now we can make our own!
I just used the choc sauce to make choc milk and the kids loved it! Delish! Every monday is choc milk night. I have been using the organic ah!laska syrup. It is made of evap cane juice, cocoa pwdr, xanthem gum to thicken vanilla and citric acid. What do you think of the cane juice? Also what abt agave syrup as a substitute?
I have made chocolate milk with that sauce too…my kids loved it! In regards to cane juice and other sweeteners check out this post (including the comments): http://thefoodillusion.wordpress.com/2010/06/14/sweeteners-101/