bar - Raspberry ripple chocolate torte slices

Photo by Tina T.
Adapted from includingcake.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from includingcake.com

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

Directions

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 ΒΌ 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: