Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Michelle Aaron
michella@slip.netChocolate Turtle Truffle TorteIngredients (use vegan versions): 1 cup flour
1 cup oats
1/2 cup fructose or sugar
1 lb soy margarine
1 cup brown sugar
1 cup pecans toasted
1 lb block semi-sweet vegan chocolate, chopped, or chocolate chips (Tropical Source chips are vegan)
3/4 cup soy milk or almond milk
Directions:CRUST Pre-heat oven to 350. In a medium bowl mix flour, oats and fructose. Cut 1/2 lb soy marg into small cubes and mix into dry ingredients with a fork until crumbly. Press mixture firmly and evenly into the bottom of a springform pan. Bake ot 350 for 15 minutes, cool
CARAMEL In a small saucepan melt 1/4 lb soy marg. Stir in brown vegan sugar, stir constantly until vegan sugar is smooth and melted. Slowly stir in 1/4 cup soy or almond milk. Stir until smooth and shiny. Pour caramel over cooled crust. Sprinkle pecans in an even layer over caramel. Refridgerate for approx 20-25 minutes or until caramel thickens.
TRUFFLE LAYER Bring a medium pot of water to boil, turn down to a simmer. In a stainless steel or glass mixing bowl. Place remaining 1/4 lb soy margerine and chocolate. Place bowl over simmering water and stir chocolate until melted. Stir in remaining 1/2 cup soy or almond milk until smooth. Pour chocolate mixture over caramel crust. Pour in a spiral motion working inwards so as not to disturb the pecans too much. Tap bottom of pan on counter to settle chocolate. Place in fridge to set (approx 2hrs). This is a VERY rich dessert so it can be cut into 16 small pieces.
Serves: 16
Preparation time: 2hrs to set
This torte is AMAZING! My friends said, This is something you would find on a dessert tray at an expensive restaurant! and Mollie, you are the best cook! Whenever I want to eat the most delicious dessert on earth, I will make this torte (or chocolate chip cookies!).
Archived comment by: mollie
This recipe is amazing. Youll feel quilty eating it because its so hard to believe its actaull vegan!
Archived comment by: charlotte
WONDERFUL dessert!! I used Tropical Source chocolate chips and it turned out fabulous. REALLY RICH but worth it!!
Archived comment by:
rainbow@net-serve.net
Chocolate?? I can have CHOCALATE?? This looks great. I maybe able to do this veggie thing after all Kim
Archived comment by: kim
I don't suppose there's any way to make this with carob?
Archived comment by: susan
i am having trouble finding truly vegan choc or carob chips. although some don't list dairy ingredients, they have a small D or say Dairy, as they are processed on the same machines as dairy choc chips and milk protein residues can get mixed in. anyone know of any truly dairy free chips?
Archived comment by: michelle
Ok- the torte was AWESOME!!!!! I added blackberries/raspberries that I left overnight with vegan sugar and grand marnier on them in the fridge and topped the torte with them. Another thing I did was put hazelnut liquor in the chocolate layer. Yum! I couldnt find semisweet chocolate without dairy, so I melted 8 oz of unsweetened (bitter, ick!) chocolate and 8 oz german sweet (eew! sweet!) chocolate and it mixed the two to make the PERFECT sweetness!!! Whatever you do in your life, MAKE THIS DESSERT!!!!! And eat it all without the guilt!!
Archived comment by: brandi
CHOCOLATE IS GOOD. P.S. MY REAL NAME IS ZORBTRON
Archived comment by: g.
Hey, this was awesome! I made it like brownies in a jelly-roll pan (a 1deep cookie sheet) and it came out great! I needed to make it QUICK for a party & thought it would bake & cool faster in a thin sheet. Well, it did cool fast, but the pan made the crust thin, and it spread the margarine out so it actually took longer to bake, about 25 minutes. Next time I'd do the crust ahead of time. The rest went together quick and chilled in about 45 minutes (15 for the caramel, 30 at the end). Also: I used a 10oz pkg of the tropical source semi-sweet chips, and added 2 - 3oz bars of Newmans Own dark chocolate (sweet) with orange flavor to add up to 16 oz of chocolate. I only put the pecans on half the sheet (so half was without pecans - for those who can't stand nuts) then topped the whole thing with sliced fresh strawberries. I cut it into 1 square bars with a strawberry slice in the middle of each. YUMMY!
Archived comment by: paula M.
I couldnt figure out how to make the caramel thick. It was really runny.
Archived comment by: zac
This is a great vegan recipes but my caramel layer also came out runny. Plus the bottom layer is fairly tasteless if you use fructose. I suggest making the chocolate layer by itself...it makes a delicious fudge!
Archived comment by: erin
I tried using about a tsp of cornstarch in the caramel layer so it wouldn't be so runny. It helped, though any thickener should do the trick.
Archived comment by: erin
While this is one of the most delicious desserts I have ever made, it is also one of the richest! Its incredible taste tempts you to try another very small piece, but (especially for a vegan who doesn't eat much vegan sugar or margarine) its richness reinforces self-control! A very powerful dessert!!!
Archived comment by: sandave
This is incredible! I'm scared to ask, but do you know the nutritional info on this: fat grams, calories, etc. Really, it doesn't matter, because just one tiny little piece will be enough. Oh, and I made this is a 9 X 13 baking dish and cut the pieces in squares, like brownies. Turned out perfect!
Archived comment by: kim
I've made these for two potlucks, now, and they are absolutely to DIE for. Use raw vegan sugar instead of fructose, and the bottom layer is good. I found the caramel layer to be just fine, if you let it set long enough. After the chocolate top layer is set, it doesn't seem to matter if the caramel returns to runny a bit anyway. YUM.
Archived comment by: tiph
I made this for the first time last Christmas and it was the best!!! I make it for every special occasion now.Warning It is very rich! But well worth the occasional splurge!
Archived comment by: joanne
I love this cake -- howe'ver, I made two slight adjustments. 1) I used the chocolate cookie crust recipe from the PETA Dont Eat the Animals cookbook which is: 25 Vegan Chocolate Sandwich Cookies (I use frookies) 1/3 cup melted margarine. Chop the cookies into chunks and then process in food processor until they are the consistency of cornmeal, mix in the melted margarine and press into a springform pan. Refrigerate 30 minutes before use. I use a double recipe for this cake. 2) I caramelized the Sweetened Condensed Soya Milk recipe on this board and used it to replace the caramel layer -- much thicker and solved the runniness problem. I will post this recipe under caramel sauce Regards Rebecca Wilson
Archived comment by: rebecca
This is the first recipe that I've tried from Veggies Unite, and it was great. Thank you so much for a recipe with chocolate. I thought I was doomed to never have chocolate again. I recommend this recipe to everyone : )
Archived comment by: amy
well...I just made this. And I'm waiting for the chocolate layer to set, although it seems kinda....soft and its been setting for a while now. I hope it turns out. My carmel layer set REALLY well and it isn't runny at ALL.
Thanks, I can't wait to try it and I'll let yall know what my family thought.
Archived comment by: faith_in_Him
It turned out wonderful! My whole family loved it and it was gobbled up quickly. This can easily be cut in little slivers to feed about 16 people. But beware..it goes fast! Everyone is asking me for the recipe. This is not a health pie though!
Archived comment by: faith_in_Him
Hi, I haven't tried te recipe yet but I'm dying to. I saw Kims question and if anyone cares, you can get a pretty good nutrition breakdown at
http://nat.crgq.com/mainnat.html but you have to put all the ingredients in seperately
Archived comment by: midapay
YUM! Absolutely delicious, and just a tiny little sliver of a piece is enough to satisfy anybodys sweet tooth. Caramel layer only kind-of solidified after 2 hours, more like a very thick, slow running liquid. My stomach didn't know the difference though! It even looked appealing, with the caramel layer slowly drizzling out of the torte. Also, I would lightly flour your hands before pressing the crust into the bottom of the pan, otherwise more will be on your fingers than in the torte.
Archived comment by: hopfrog
I'm vegan (obviously) but my family isn't. They came all the way from NY to FL to visit me for Christmas, and I wanted a delicious recipe for Christmas Eve dessert...this went far beyond my expectations for the most fabulous dessert ever created. As long as you make it the day before and refrigerate it overnight, you will not have a problem with runny caramel. You must also use a large enough springform pan, or the layer will be too thick and will run. It keeps VERY well....I brought half the torte to my mother-in-laws a few days later, and they RAVED over it. I will be making this probably for every company potluck for the rest of my life, because its not too expensive to make, is delicious, and I'd probably eat the whole thing if I kept it in the house for myself! (I'm kidding. This thing is VERY rich, but OH SO WORTH IT!) If you haven't made this recipe yet, MAKE IT NOW! yes, RIGHT NOW.
Archived comment by: dressingWhatever
DressingWhatever, what is the diameter of your springform pan?
Archived comment by: katica
OMG! My husband made this over the holidays and it was the best dessert I've EVER had! It is very rich but oh so good! My youngest son is turning four next month and he has requested this torte for his birthday cake.
Archived comment by: veggieMommy
All I have to say about this is: WOW. I look forward to trying this again with almonds
(also, in case anyone is interested, I ended up using a springform pan with a diameter of approximately 11 inches)
Archived comment by: katica
The comments here are not exaggerating -- this is really the most delicious thing EVER! I made this for Valentines Day and my boyfriend just died! :-) The only thing I would change is that I would double the caramel, because it kind of settles into the crust. Next time I'm also going to try halving the butter in the crust, because I don't think it needs all of that to taste good. Also, I only had a 12-ounce bag of chocolate chips, so for the other remainder I used 3 tbsp of DARK cocoa powder + 1 tbsp. of butter + 1 tbsp. of sugar (do this for each ounce you are substituting) -- this turned out to be a GREAT combination, because it made the chocolate layer extra dark and rich. Dont get frustrated with this recipe! I kept thinking I was screwing up: the crust was bubbly while baking, the caramel had a hard time mixing, and the chocolate separated when I added the milk. Just keep mixing and it will be ok! I also recommend making this the day or two before you plan on serving it. Man, I wish I had some more left, cuz I'm craving it like crazy now! ENJOY!! :-)
Archived comment by: uhblondie
Oh, and I forgot, I did add one teaspoon of cornstarch to the caramel per previous comments, and I highly recommend it!
Archived comment by: uhblondie
This recipe truly sounds great. I will rate it when I make it (and I will have to start running!) Regarding vegan chocolate chips- many ARE made on the same machine as milk but this is almost unavoidable, and I am sure they do clean the machines between uses. I do eat vegan food that is on shared equipment because I do not view it as buying the product that was on the equipment. I can see how this can be a problem for people with allergies, but I do not feel shared equipment vegan food makes you any less vegan. It isn't a contest for purity really. That being said, there are at least 2 Ghiradelli chocolate chip types that are vegan- Semi sweet, and Double Chocolate (I think I have the names right). If you look, many store brand chocolate chips also do not have milk. You wil be surprised. Take the extra minute to look
The Ghiradelli chips are delicious and I bet they would work well in this recipe. I have been cooking and my omni friend/neighbour loves what I cook, so this will be a treat sometime.
Archived comment by: vegetasia
Well I tried it. This is something you could fool anyone with. Vegan or not, this is an excellent dessert. I used an 8 inch pan, so mine came out pretty tall. I would suggest doubling the caramel and using half of the chocolate mixture. or 3/4 of the chocolate. If you double the caramel, it may seep out but it would still taste delicious. Pretty easy to make. This could be one to eat at a fancy dinner party or something. 5 stars!
Archived comment by: vegetasia
ok, I hate to go against all the positive comments, so I will start by saying that this dessert came out looking great, even though the caramel didn't set at all. (I made it before the cornstarch suggestions were made). Also, the crust maintained a raw look, taste and texture, even though I baked it longer than the recipe called for, trying to get it to brown. But there's a fine line between rich and utterly inedible, and I'd have to say the amount of chocolate made this recipe utterly inedible. I'd say if I were going to make this recipe again, because it was so pretty, I'd cut the chocolate part in HALF, or maybe even more. Only then will the chocolate be more in balance with the other parts of the dessert. If you want nothing but chocolate truffles, then make chocolate truffles. If you want a torte, skip this one.
Archived comment by: baharu
This is an excellent special occasion dessert. I followed the instructions exactly and had no problems. I used callebaut chocolate chips from
www.allergygrocer.com. I have a picture of it on my blog if you want to see how it turned out:
http://guinnah.blogspot.com/2006/03/chocolate-turtle-truffle-torte.html#links I would definitely make it again (perhaps with less chocolate though) and keep the servings VERY small!
Archived comment by: guinnah
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