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Home » Recipes

Chocolate Torte with Whipped Cream and Chocolate Sauce

Chocolate Truffles Recipe from 100 Days of Real Food

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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.
9 Reviews / 4.8 Average
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Course: Treats
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Gluten Free, Vegetarian
Print Recipe
Servings: 4 cakes
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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 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!

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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13.6K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Megan says

    September 28, 2013 at 1:05 pm

    5 stars
    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.

    Reply
  2. Ana says

    September 10, 2013 at 9:58 am

    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!

    Reply
    • Assistant to 100 Days (Amy) says

      September 20, 2013 at 9:55 am

      Hi Ana. Yep and we use 3 months as "freshness" rule of thumb. ~Amy

      Reply
  3. Eliya Bolgrin says

    September 09, 2013 at 8:41 pm

    5 stars
    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!

    Reply
  4. Jen says

    July 03, 2013 at 3:14 pm

    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!

    Reply
    • Assistant to 100 Days (Amy) says

      July 06, 2013 at 10:15 pm

      Hello Jen. No we've not tried that. Let us know if you do! ~Amy

      Reply
  5. Melissa Zoske says

    June 27, 2013 at 10:49 am

    OK this is going to put me over the edge! Looks delish! Will definitely be doing this one. So glad I found this blog!

    Reply
  6. Tara TInnin says

    June 05, 2013 at 11:28 am

    Thanks, Amy!

    Reply
  7. Tara Tinnin says

    June 03, 2013 at 10:15 pm

    *for

    Reply
  8. Tara Tinnin says

    June 03, 2013 at 10:14 pm

    Hi! Thanks foe the great recipes. Could you use coconut oil or coconut spread to replace the butter in the tortes? Anything non-dairy?

    Reply
    • Assistant to 100 Days (Amy) says

      June 05, 2013 at 11:05 am

      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

      Reply
  9. Kailee says

    April 25, 2013 at 2:00 am

    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!!!!

    Reply
  10. Julia says

    March 23, 2013 at 3:49 pm

    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!

    Reply
  11. Gina says

    March 03, 2013 at 10:01 pm

    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!

    Reply
  12. katrina says

    February 28, 2013 at 1:59 am

    When you use maple syrup or honey do you buy it organic?

    Reply
    • Assistant to 100 Days (Amy) says

      March 08, 2013 at 5:36 am

      Yes, Katrina, whenever possible. ~Amy

      Reply
  13. Mary Beth says

    February 15, 2013 at 9:36 pm

    4 stars
    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!

    Reply
  14. Kristy says

    February 08, 2013 at 9:51 am

    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!

    Reply
    • Assistant to 100 Days (Jill) says

      February 21, 2013 at 9:27 pm

      Hi Kristy. Yes, I use those dates from Trader Joe's and they work just fine. Jill

      Reply
  15. Kristi says

    January 27, 2013 at 6:40 pm

    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,,

    Reply
  16. Corinne says

    January 22, 2013 at 4:44 pm

    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!

    Reply
  17. Deb says

    January 20, 2013 at 2:16 pm

    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

    Reply
  18. melissa says

    January 16, 2013 at 1:37 pm

    I really want to make these, NOW, and am out of dates...do you think raisins would work?!

    Reply
    • Assistant to 100 Days (Jill) says

      January 30, 2013 at 12:27 pm

      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

      Reply
  19. Teresa says

    January 10, 2013 at 12:00 am

    My child has a nut allergy, what would you recommend to use to sub out the pecans? Thanks!

    Reply
    • Assistant to 100 Days (Jill) says

      January 27, 2013 at 3:47 pm

      Hi Teresa. I think I would probably just omit them. Jill

      Reply
  20. Margaret says

    December 06, 2012 at 3:53 pm

    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!

    Reply
    • Assistant to 100 Days (Jill) says

      December 21, 2012 at 9:05 pm

      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

      Reply
      • Christa says

        July 07, 2013 at 11:56 am

        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.

  21. Amy says

    November 15, 2012 at 11:11 am

    Have you attempted using the chololate sauce for chocolate milk? I'd like to find an alternative to ovaltine.

    Reply
    • Assistant to 100 Days (Jill) says

      November 30, 2012 at 1:25 pm

      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

      Reply
  22. Amy D. says

    November 14, 2012 at 11:45 am

    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. (^_^)

    Reply
  23. andrea says

    September 22, 2012 at 10:59 pm

    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?

    Reply
    • Assistant to 100 Days (Jill) says

      October 05, 2012 at 2:43 pm

      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

      Reply
  24. Courtney says

    September 10, 2012 at 9:26 pm

    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?

    Reply
    • Assistant to 100 Days (Jill) says

      September 27, 2012 at 11:46 am

      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

      Reply
  25. Hope says

    August 01, 2012 at 8:13 pm

    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!!!

    Reply
  26. Audrey says

    July 17, 2012 at 1:56 pm

    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!

    Reply
  27. Laurie says

    May 25, 2012 at 2:19 pm

    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.

    Reply
  28. Helen says

    May 20, 2012 at 10:33 am

    I don't have a food processor. What else could I use? Thanks! I am so happy I found your site!

    Reply
    • 100 Days of Real Food says

      May 22, 2012 at 9:55 pm

      Maybe a knife and lots of fine chopping?? :) Sorry I haven't tried it without a food processor!

      Reply
    • Laurie says

      May 25, 2012 at 2:19 pm

      Do you have a blender? Maybe you could use the pulse button or chop button.

      Reply
  29. pernille Datz says

    May 02, 2012 at 5:26 pm

    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.

    Reply
    • 100 Days of Real Food says

      May 03, 2012 at 8:04 pm

      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.

      Reply
  30. Bobbi Winters says

    March 30, 2012 at 4:33 pm

    This recipes is amazing!!!!!! I just Gave it to my girls and they LOVED it! Thanks for bringing awareness to my family!

    Reply
  31. Lindsey says

    February 10, 2012 at 10:14 pm

    What is the difference between cacao and cocoa powder? Would the cocoa be considered real food?

    Reply
    • 100 Days of Real Food says

      February 18, 2012 at 1:26 pm

      Cacao and unsweetened cocoa are sometimes interchangeable...found this with more info: http://www.allchocolate.com/understanding/cacao-vs-cocoa/

      Reply
  32. Meghann says

    February 03, 2012 at 5:44 pm

    I am allergic to cocnut- any other suggestions as a substitute? Your picture looks so pretty with the three versions. :)

    Reply
    • 100 Days of Real Food says

      February 04, 2012 at 5:23 pm

      Hmmm...how about crushed whole-grain crackers to add some saltiness? Or crushed nuts?

      Reply
  33. hbggbbbnf says

    January 23, 2012 at 6:20 pm

    gvhcbugfuvgdudfuyvgfeg

    Reply
  34. Meghan says

    January 12, 2012 at 11:33 am

    I'm out of pecans, but I have cashews and almonds. Would one of them be a good substitute? tks!

    Reply
    • 100 Days of Real Food says

      January 17, 2012 at 12:54 pm

      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!

      Reply
  35. Teresa says

    December 09, 2011 at 2:38 pm

    Can you make the chocolate tort balls without any nuts?

    Thanks

    Reply
    • 100 Days of Real Food says

      January 02, 2012 at 1:22 pm

      I don't think it would be the same w/o nuts...but if you have allergies you could try sunflower seeds instead.

      Reply
  36. marisa says

    October 18, 2011 at 6:44 pm

    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

    Reply
  37. Emf says

    September 17, 2011 at 7:21 pm

    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!

    Reply
  38. Aisha says

    September 10, 2011 at 10:31 pm

    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!!!

    Reply
  39. Lee Anne says

    May 15, 2011 at 11:09 pm

    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!

    Reply
  40. bridget says

    August 09, 2010 at 5:37 pm

    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?

    Reply
    • Lisa says

      August 10, 2010 at 8:49 pm

      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/

      Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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