Chocolate Pumpkin Torte (Flourless)
A decadent flourless chocolate torte that combines the earthy sweetness of pumpkin with rich chocolate, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 12 oz (340g) semi-sweet chocolate bars, chopped
- 5 large eggs (250g)
- ½ cup (130g) smooth almond butter
- 1 cup (230ml) canned coconut milk (full-fat)
- 1 cup (230g) pumpkin puree
- ⅓ cup (110g) pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ⅛ teaspoon espresso powder (optional)
- Cocoa powder for dusting
Instructions
- Preheat the oven to 350℉ (177℃). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Melt the chocolate in a bain marie or microwave until smooth. Let it cool slightly.
- In a mixing bowl, whisk together the eggs, almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and optional espresso powder until combined.
- Add the melted chocolate to the mixture and stir until smooth.
- Pour the batter into the prepared springform pan and bake for 30-40 minutes, until the top is set and slightly jiggles in the center.
- Remove from the oven and let cool on a wire rack. Chill in the refrigerator until serving.
- Dust with cocoa powder right before serving.
Notes
Optional: Use sugar substitutes like stevia or monk fruit for a lower sugar version.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 160mg
Keywords: chocolate, pumpkin, flourless dessert, gluten-free, fall recipes
Find it online: https://www.glutenfreez.com/chocolate-pumpkin-torte-flourless/