bar - Raspberry ripple chocolate torte slices

By tinathorn

Ingredients

• 1/2 cup silken tofu
• 1/4 cup agave and a pinch of stevia
• 1 tsp almond extract
• 1/3 cup black beans
• 1 tbs ground chia plus 2tbs hot water
• 1/2 cup wholemeal spelt (or GF mix)
• 1/4 cup cocoa powder
• 1/4 tsp baking powder
• Pinch salt
• 1/4 cup frozen raspberries- crushed
• Handful cacoa nibs or dark chocolate chunks- optional
• Handful flaked almonds
• Handful frozen raspberries- crushed

Details

Adapted from includingcake.com

Preparation

Step 1

Blend all wet ingredients together in food processor until well mixed and smooth. Mix the dry ingredients together in a separate bowl and then add the wet ingredients, mixing lightly until well mixed, add the cacao nibs (if using) and the ¼ cup crushed frozen raspberries last and fold through the mixture.
Spoon the batter into a smallish tin or mini muffin pans, scattering the remaining frozen raspberry pieces and flaked almonds across the top
Bake in a preheated oven for approx. 25 mins (less time for mini muffins). Test with a toothpick in the centre to check when done.