Peppermint dark chocolate torte with coconut custard

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» Peppermint dark chocolate torte with coconut custard

Makes 10-12 portions


  • 120g hazelnuts or other nuts
  • 75g oats
  • 75g desiccated coconut
  • Pinch of sea salt
  • 1tbsp cocoa powder
  • 150g soft dates, if they are not soft soak in hot water for 10 minutes
  • 1tbsp water
  • 1tbsp syrup
  • 250g 70% cocoa vegan cooking chocolate, melted
  • 300g silken tofu
  • 1tsp peppermint essence
  • 2 tins full fat coconut milk
  • 1tbsp icing sugar or syrup
  • 4tbsp cornflour
  • For decoration -
  • Mint leaves
  • Crushed hazelnuts
  • Icing sugar


  • 8 inch cake tin
  • Baking paper
  • Blender
  • Chopper or food processor
  • Jug for blending
  • Saucepan
  • Small jug or cup
  • Mixing spoon
  • Fine sieve for icing sugar decoration


  1. Put the nuts, oats, coconut, sea salt and cocoa in a food processor and blend until it is a breadcrumb texture. Add dates, water and syrup, blend again. If you do not have a food processor use pre-ground nuts and simply mix the nuts, oats, coconut, sea salt and cocoa in a bowl. Finely chop the dates as small as you can, add them to the bowl, with the water and syrup, mix well.
  2. Put this into an 8 inch cake tin, press flat with the back of a spoon.
  3. Blend the chocolate, tofu and peppermint essence. Pour into the cake tin then top with crushed hazelnuts. Put the torte into the fridge.
  4. Put the coconut milk into a saucepan. Add a couple of tablespoons of coconut milk into a small jug or cup. Add the icing sugar or syrup and cornflour. Mix well then add back to the saucepan. Stir in, put the pan on a medium heat.
  5. Allow the coconut milk to cook for around 15-20 minutes, stirring regularly. It will thicken gradually, continue cooking it until it is as thick as you like your custard to be.
  6. Remove the torte from the fridge, add a few mint leaves, crushed hazelnuts and a scattering of icing sugar.
  7. Serve the torte with lashings of coconut custard.


  • The custard can be made in advance and then reheated. A skin will form so this can either be simply removed or avoided by putting cling film directly on the top of the custard.
  • If the custard goes lumpy simply blend it with a hand blender.
  • For a nut free alternative substitute the nuts with more oats.

Recipe by Claire Buxton student at theveganchefschool

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