Steve’s Chocolate Torte

Name: Steve’s Chocolate Torte
Total time: 25 min
Ingredients: 270 g/9¾ oz vegan dark/bittersweet chocolate (at least 55 per cent cocoa solids); 2 teaspoons cold water; 2 teaspoons vanilla extract; 270 g/9¾ oz vegan dark/bittersweet chocolate (at least 55 per cent cocoa solids); 270 g/9¾ oz vegan dark/bittersweet chocolate (at least 55 per cent cocoa solids); 400 ml/14 fl oz/1⅔ cups oat or soy milk; 400 ml/14 fl oz/1⅔ cups oat or soy milk; 1½–2 tablespoons cornflour/cornstarch; 1½–2 tablespoons cornflour/cornstarch; 50 g/1¾ oz coconut oil; 120 g/4¼ oz/scant 1 cup dates; 120 g/4¼ oz/scant 1 cup sunflower seeds

Preparation info

Serves:
12

Difficulty
Easy
Ready in
25 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Rich and delicious, this cake goes down very well at a gathering. It is also very simple to make. You can make the tart with a biscuit or a nut base. This seed-based version of the recipe is delicious, as well as being nutritious, and cheaper to make than a nut version.”

Ingredients

For the Base

50 g/1¾ oz coconut oil
120 g/4¼

Cake
Vegan
Gluten-free

Method

Let’s make the base. Melt the coconut oil in a saucepan. Blend the sunflower seeds into a rough crumb using a blender or food processor.
Tip the blended sunflower seeds into a bowl. Add the dates to the blender and blend into a paste.
Add the seeds back into the blender with the date paste, then add the melted coconut oil and blend together.