Quick & Easy No-Bake Crustless Chocolate Torte (vegan/plant-based/gluten-free)

Yield: 8 servings

This luscious no-bake dessert goes together in a flash and is so easy, but spectacular in flavor, texture, and appearance, that even beginner cooks can impress their families or guests without breaking a sweat.

Start with my basic recipe and then adapt to your heart’s content by layering or mixing in chocolate chips, nuts, berries, extracts, spices, and liqueurs.

I like to use a 6-inch springform pan for greater height, but you can double recipe for nice height plus 4 more servings in an 8- or 9-inch pan.

Recipe

(Prepare night before you plan to serve.)

6 ounces vegan butter (Miyoko’s is my favorite, but it spoils quicker than some)

10 ounces vegan/plant-based chocolate chips

1-15.5 ounce can pureed pumpkin

2 teaspoons vanilla extract

1 tablespoon instant coffee or espresso dissolved in 1 tablespoon water or vegan liqueur

Filling:

1/3 cup vegan/plant-based chocolate chips

1/3 cup coconut, chopped nuts, or berries

Topping/Garnish:

Dollops non-dairy whipped topping (I use Cocowhip)

Coconut, chopped nuts, berries

Spray 6-inch spring form pan with nonstick spray. Melt together butter and 10 ounces chocolate chips in microwave for about 30-60 seconds or on low heat in small saucepan stovetop. Whisk together until smooth and then whisk in pumpkin, vanilla, and dissolved coffee. Transfer half of batter to prepared pan, sprinkle with filling ingredients in even layers, and then cover with remaing batter, gently smoothing top. Refrigerate, covered, overnight. When ready to serve, remove sides of pan, slice, and top/garnish as desired. To preserve leftovers, replace sides of pan, cover tightly, and return to refrigerator.