Orange Chocolate Mousse Torte

This decadent Orange Chocolate Mousse Torte is a plant-based twist on a rich, chocolaty dessert! Created after culinary school, this recipe was a hit at the restaurant where I worked as a pastry chef. With a hint of citrus and a luscious chocolate filling, this torte is guaranteed to impress.

Why I Love This Recipe

Hey there, dessert lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! There’s something magical about the blend of chocolate and orange, and this torte delivers that flavor combo in the smoothest, most velvety way. After graduating from culinary school, this was one of my first creations, and it quickly became a crowd-pleaser. It’s indulgent yet made with wholesome, plant-based ingredients like dates, nuts, and coconut—no refined sugars, oils, or dairy. It’s my go-to when I want a show-stopping dessert that’s also packed with rich, natural flavors. Plus, it’s simple to make with no baking required!

Key Ingredients

• Dates: These naturally sweet gems bring a caramel-like richness and bind the filling without needing any added sugar.
• Orange Juice: Soaking the dates in orange juice infuses a bright, citrusy note that pairs beautifully with the cocoa for a unique, refreshing twist.
• Cocoa Powder: The star of the chocolatey flavor, cocoa powder provides that deep, rich taste we love without any added sugar.
• Walnuts: Ground into a creamy base, walnuts add healthy fats, protein, and a slight crunch to balance the smooth filling.
• Vanilla Bean Powder: Adds a hint of warmth and depth that makes the mousse filling truly unforgettable.
• Cacao Nibs & Coconut: These toppings add a slight crunch and hint of coconut sweetness, enhancing the torte’s texture and visual appeal.

The Process

Start by preparing the crust. In a food processor, combine the crust ingredients with cocoa powder until well blended, and press it into the bottom of a 9-inch springform pan. Pop it in the freezer to set.

Next, make the filling by blending soaked dates (with any remaining orange juice), vanilla bean powder, and cocoa powder until creamy and smooth. Set the mixture aside, then process the walnuts and coconut until it reaches a nut butter consistency, and mix with the date blend until everything is fully incorporated. Pour this filling over the crust, smooth it out, and freeze until firm. Once set, garnish with cacao nibs and flaked coconut for a gorgeous finish!

How to Store

Store leftovers in an airtight container in the freezer. Serve frozen or slightly thawed for a creamy texture, but avoid storing in the fridge as it may soften too much.

Frequently Asked Questions

Serving Suggestion

Serve this torte with a drizzle of Raspberry Coulis for a tart contrast or simply enjoy it as-is with a sprinkle of extra cacao nibs. It pairs beautifully with a cup of coffee or tea and makes a fabulous dessert for holidays or special occasions.

Summary

This Orange Chocolate Mousse Torte is a show-stopping dessert that’s rich in flavor, with a smooth mousse texture and hints of citrus. It’s perfect for any gathering and simple to prepare with no baking required. The combination of dates, cocoa, and walnuts creates a satisfying treat that’s both decadent and wholesome.

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!

Orange Chocolate Mousse Torte

This Orange Chocolate Mousse Torte combines rich chocolate with a hint of citrus for a decadent yet wholesome dessert. Made with dates, walnuts, and cocoa, this easy no-bake torte is creamy, satisfying, and perfect for any special occasion.

Servings: 12

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Equipment

• Food processor
• 9-inch springform pan

Ingredients 

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Crust

• ▢ 8 ounces raw unsalted walnuts, about 2 cups
• ▢ 12 ounces pitted dates, about 2 cups
• ▢ ¼ cup cocoa powder

Filling

• ▢ 16 ounces pitted dates, about 2½ cups soaked in 2 cups orange juice
• ▢ 1 teaspoon vanilla bean powder
• ▢ 1/2 cup cocoa powder
• ▢ 12 ounces raw, unsalted walnuts (about 1½ cups)
• ▢ 1/2 cup unsweetened, shredded coconut

Topping

• ▢ 1/4 cup cacao nibs
• ▢ 1/4 cup flaked unsweetened, shredded coconut

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Instructions 

Crust

• In a food processor fitted with the “S” blade, combine the crust ingredients the with cocoa powder. Pulse just until incorporated.
• Transfer to a 9-inch round springform pan, pressing it into an even layer across the bottom.
• Place in the freezer.

Filling & Topping

• In a food processor fitted with the “S” blade, process the soaked dates, along with any excess orange juice and vanilla bean powder until very smooth. Add cocoa powder and process again until smooth.
• Transfer this to a bowl, then process the nuts into a nut butter-like consistency.
• Add coconut and process again until smooth. Add this to the date mixture and stir well until all of the ingredients are completely incorporated. Pour over crust and freeze until firm. Garnish with raw cacao nibs and flaked coconut.

Notes

• Experiment with Juices: While orange juice is fantastic, this torte also shines with cherry or pomegranate juice for a unique twist on flavor.
• Keep it Cold: For the best taste and texture, store this torte in the freezer and serve it slightly thawed. It maintains its structure and tastes best when cold.
• Change up the Texture: Top with chopped nuts, coconut flakes, or even fresh fruit for added texture and a burst of color.

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