What is Chocotorta? For a dessert that has only three ingredients, it is so many things!
Chocotorta is an Argentinian dessert. In its original form, it consists of just chocolate cookie wafers, cream cheese, and dulce de leche. It has a pretty cool origin story: in the early 80’s, an advertising agency was hired to promote chocolate cookies and cream cheese. The task was given to a woman named Maite, who whipped up a simple dessert that anyone could make using an Argentinian staple, dulce de leche. I love that she basically just mixed the cream cheese and the dulce de leche together and made an icebox cake, and ended up with what would become Argentina’s national dessert.
Original Chocotorta is incredible but way too rich to eat on the regular, so I vegan-hacked it and what you get is a lighter, ultra-chocolatey, totally scrumptious chocolate and caramel layered dessert that you won’t feel too guilty about eating.
It’s very easy and great for summer because you don’t have to turn on the oven, All you need is some wafers, dates, coconut milk and a bit of lemon juice and salt.
Vegan Chocotorta that can be Raw and Gluten-Free!
- 1 package Nabisco Famous Chocolate Wafers (*see below for raw option)
- 1 can full-fat coconut milk, chilled in the fridge
- 1 1/2 cups dates, soaked for an hour in water
- 1/2 lemon, juiced
- liquid for dipping the wafers in – water, almond milk, chocolate almond milk, cold coffee, Kahlua if you crazy like that. Amaretto! That might be good.
- Drain dates, then blend in blender or food processor with the lemon juice and a pinch of salt. Add water if needed – you want a thick peanut butter consistency. Scrape into a bowl.
- Turn the can of coconut milk upside down without shaking and open the bottom of the can with a can opener (duh.) Pour out the water (save for smoothies.) Scrape the coconut cream still in the can out into the bowl with the date paste and mix well!
- Scrape mixture into a piping bag if you have one, or into a plastic bag and then cut off one corner. This just makes it easier to get the ‘caramel’ onto the wafers.
- To assemble, grab a tray or casserole dish. Dip wafers in liquid and arrange on the tray until you have 8 down. Pipe about a tablespoon of the filling onto the wafers, then top with another dipped wafer, pressing down gently. Repeat until they are 5 layers high. Top with leftover filling, coconut whip, chocolate shavings, or just a sprinkle of flakey salt!
*for a raw and gluten-free version, blend together 2 cups of dates with 2 cups walnuts or almonds (oats would work too), 3/4 cups cacao and a pinch of salt until it holds together into a big ball. Roll out flat to between 1/8-1/4 of an inch thick, then use a cookie cutter or glass to cut 2 inch circles. Put them on a tray in the freezer to chill while you make the chocotorta filling, then assemble as above, skipping the dipping.
I can’t recommend this cake enough. It’s easy, decadent, comforting, and impressive. Plus beautiful!