bar - Raspberry ripple chocolate torte slices
By tinathorn
Rate this recipe
4.4/5
(5 Votes)
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.
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