torte, chocolate, pumpkin, gluten free
Skinny Chocolate Pumpkin Torte
Print Recipe
I like to refer to this Skinny Chocolate Pumpkin Torte as the "chocoholics version of pumpkin pie!" It's rich, creamy, and moist with just the right amount of chocolate goodness and pumpkin flavoring. Food allergy guests can indulge as the torte is crust free, gluten free, and diary free. We tweaked the original recipe from "Eating Well" by adding some of our favorite all natural ingredients. It tastes devine! Eat a piece guilt free!
Servings Prep Time
10 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
10 10 minutes
Cook Time
30-40 minutes
torte, chocolate, pumpkin, gluten free
Skinny Chocolate Pumpkin Torte
Print Recipe
I like to refer to this Skinny Chocolate Pumpkin Torte as the "chocoholics version of pumpkin pie!" It's rich, creamy, and moist with just the right amount of chocolate goodness and pumpkin flavoring. Food allergy guests can indulge as the torte is crust free, gluten free, and diary free. We tweaked the original recipe from "Eating Well" by adding some of our favorite all natural ingredients. It tastes devine! Eat a piece guilt free!
Servings Prep Time
10 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
10 10 minutes
Cook Time
30-40 minutes
Ingredients
Torte
  • 1 C dark chocolate chips, divided
  • 2 Tbsp coconut oil
  • 3 large eggs
  • 2 large egg whites
  • 1 C canned pumpkin
  • 1/3 C honey
  • 1/2 C unsweetened cocoa powder
  • 1 teas pumpkin pie spice (extra dash to sprinkle on top!
  • 1 teas vanilla
  • 1/4 teas sea salt
Homemade Whipped Topping
  • 2 cans coconut milk
  • 3 Tbsp honey I have used maple syrup as well
  • 1 teas vanilla extract
Instructions
Torte Preparation
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch springform pan with coconut oil cooking spray. Line the bottom of the pan with parchment paper (you'll have to trace and cut with scissors to fit). Spray parchment paper with oil as well.
  3. In a small saucepan, combine 1/2 C chocolate chips and 1 Tbsp of oil. Over medium heat stir frequently until melted.
  4. Beat eggs and egg whites, pumpkin, honey, cocoa powder, vanilla, pumpkin pie spice and salt in a large mixing bowl. Beat on medium speed for 5 minutes.
  5. Add melted chocolate and beat until combined.
  6. Scrape the batter into the springform pan.
  7. Bake in the middle of the oven until edges are set and the middle no longer jiggles: 30-40 minutes.
  8. Remove from oven and let cool on a wire rack to room temperature. This should take approximately 1 hour. Remove from springboard pan.
  9. Melt the remaining 1/2 C of chocolate chips with 1 teas coconut oil and drizzle over the top!
  10. Cover with plastic wrap and put in refrigerator to chill. The torte tastes better cold with a dollop of whipped cream (see next set of directions!)
Homemade Whipped Cream
  1. Open your cans of coconut milk. Separate the cream from the water by draining out the liquid in a separate container.
  2. Put cream in medium mixing bowl. Add vanilla and honey and then whip for about 10 minutes until it reaches a whipped cream consistency.
  3. Place a spoonful of whipped cream on top of a piece of torte. Sprinkle with a dash of pumpkin spice. Enjoy!
Recipe Notes

Recipe adapted from: www.eatingwell.com

Visit www.eatthechocolate.com to get your copy of our complete 3 week meal filled with healthy chocolate treats like this!

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