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bar - Raspberry ripple chocolate torte slices


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Rate this recipe 4.4/5 (5 Votes)


  • 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


Adapted from


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.

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