Vegan Chocolate Peanut Butter Torte with Ganache
Indulge in the ultimate plant-based dessert with this decadent Vegan Chocolate Peanut Butter Torte with Ganache. Featuring a no-bake chocolate cookie crust, a creamy peanut butter filling, and a luscious dark chocolate ganache topping, this dessert is a showstopping combination of rich flavors and textures. Perfectly sweetened with powdered sugar and enhanced with the velvety smoothness of whipped coconut cream, each bite melts in your mouth. The torte sets beautifully in just a few hours, making it a stress-free option for both casual gatherings and special occasions. A pinch of sea salt on top adds a gourmet finishing touch, perfectly balancing the sweetness. With minimal prep time and no baking required, this dessert is an effortless yet luxurious treat that’s entirely vegan and sure to impress!
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Recipe Information
Ingredients
- 300 grams Vegan chocolate sandwich cookies
- 80 grams Vegan butter, melted
- 275 grams Creamy peanut butter
- 100 grams Powdered sugar
- 160 milliliters Coconut cream (chilled overnight)
- 200 grams Vegan dark chocolate chips
- 120 milliliters Coconut milk (full-fat)
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt (optional, for garnish)
Instructions
Prepare the crust: Add the vegan chocolate sandwich cookies to a food processor and process until finely crushed. Pour in the melted vegan butter and pulse until the mixture resembles wet sand.
Press the crust mixture into the bottom and slightly up the sides of a 9-inch (23cm) springform pan. Use a flat-bottomed glass to press it firmly for an even layer. Place in the freezer to set while you prepare the filling.
In a mixing bowl, combine the creamy peanut butter, powdered sugar, and 160ml of chilled coconut cream. Whisk until smooth and creamy.
Remove the crust from the freezer and spread the peanut butter filling evenly over it. Use a spatula to smooth the top. Return the pan to the freezer for at least 15 minutes.
While the torte sets, prepare the ganache: Heat the coconut milk in a small saucepan over low heat until just simmering. Remove from heat and add the vegan dark chocolate chips. Let the mixture sit for 1 minute, then stir until smooth and glossy. Stir in the vanilla extract.
Take the torte out of the freezer and pour the ganache over the peanut butter layer, spreading it evenly with a spatula.
Place the pan back in the freezer for at least 2 hours or in the refrigerator for 4 hours, until fully set.
When ready to serve, remove the springform pan and garnish the torte with a sprinkle of sea salt if desired. Slice and enjoy!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 43.1 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
