Tri Blend Chocolate Torte Recipe

This vegan and gluten-free Tri Blend Chocolate Torte will for sure be a winner! A combination of Tri Blend Coffee Caramel, almonds, and cocoa powder will get you pumped while also treating your taste buds with this delicious treat!

Tri Blend Chocolate Torte

Serves 8
  • 6 Scoops (80 g) Tri Blend Select, Coffee Caramel
  • ½ cup pitted dates soaked overnight in cold water or for 10 minutes in boiling water
  • 1 ½ cups ground almonds (almond meal)
  • 4 TBSP (40 g) cocoa powder
  • 4 TBSP vegetable oil (coconut or olive oil would work too)
  • ¼ tsp bicarbonate of soda (baking soda)
  • ⅓ cup (80 ml) unsweetened almond drink (or sub any other plant-based drink)
  1. Preheat oven to 180ºC (350 F).
  2. Use a food processor or blender to whizz the dates with 150 ml of the soaking water into a smooth purée.
  3. Add the puréed dates in a bowl along with the rest of the ingredients and mix well.
  4. Transfer into a greased 7-inch cake tin and smooth it out.
  5. Bake in oven for approximately 20 minutes – The torte will firm up when cooled. Keep covered in the fridge for up to a few days.

Nutrition Facts

Per Serving (2 Balls)

Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND –Sr.Director, Worldwide Nutrition Education and Training

Susan BowermanM.S., R.D., CSSD, CSOWM, FAND – Sr. Director, Worldwide Nutrition Education and Training

Susan Bowerman earned a B.S. in biology with distinction from the University of Colorado, and received her M.S. in food science and nutrition from Colorado State University. She is a registered dietitian, holds two board certifications from the Academy of Nutrition and Dietetics as a certified specialist in sports dietetics, and a certified specialist in obesity and weight management, and is a Fellow of the Academy.