Oatmeal Cookie MixVegan Chocolate Torte with Oatmeal Crust

January 22, 2019by Molly Bollier0
Vegan chocolate torte with wheat-free oatmeal crust

This dessert is vegan and wheat-free and will satisfy the most discerning chocolate lover. After the chocolate sets, feel free to add any variety of toppings: dairy-free ice cream, dairy-free whipped cream, sweetened coconut, fruit, shaved chocolate, melty peanut butter….

Vegan Chocolate Torte with Oatmeal Crust

This chocolate-y vegan torte is set in a wheat-free oatmeal crust. The filling is creamy and rich and can be topped with anything you’d like!

Servings 8 slices


  • 2
    Soft-Baked Oatmeal Cookie Mix
  • 1/4
    coconut oil
  • 8
    dark chocolate, chopped
  • 3/4
    coconut milk
    full-fat, from the can
  • 1/2
    vanilla extract
  • pinch


  1. Preheat the oven to 350 degrees (F).

  2. Very lightly grease a 9-inch tarte pan, pie dish, cake pan or mini tarte pans with coconut oil. Set aside.

  3. In a food processor, blend 2 cups Soft-Baked Oatmeal Cookie mix until a coarse meal remains. With the motor running, pour the melted coconut oil into the oat mixture until moistened. 

  4. Pour the oat mixture into your greased pan(s) in an even layer. Use the bottom of a drinking glass to tamp down the bottom of the crust. You can press it up the sides of the pan, if desired.

  5. Place the pan(s) on a baking sheet and bake in the oven for 18 – 20 minutes; remove just as the crust begins to brown.

  6. Allow the pans to cool completely.

  7. In the meantime, prepare the filling. In a small saucepan over low heat, melt the coconut milk and chocolate, whisking constantly. 

  8. Once the chocolate has melted, remove from the heat and stir in the vanilla and salt.

  9. Pour the chocolate into each pan, filling about 2/3 full.

  10. Place the pan(s) into the refrigerator to cool at least 2 hours, until set.

  11. Add desired toppings and serve. Keep refrigerated until ready to eat. 

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