These chocolate torte slices are the perfect summery twist on my tried and tested chocolate brownie torte recipe. Super healthy and indulgent…yet light and fruity!
The perfect summer snack to put a smug smile on your face, knowing that you can indulge guilt-free without worrying about undoing all your hard ‘beach-body’ work.
These are also the perfect pick me up….or in this case the ideal ‘get well soon’ gift. The recipe below makes a small batch of 4 slices (you could easily double the recipe) as I created this recipe for a friend who was laid up and recuperating after an accident. The criteria was simple….low fat but not low taste!
I often use coconut oil or coconut butter in my recipes, as a healthy good fat which I rarely skimp on, but in this instance I wanted to lower the fat as much as possible or even eliminate it. The obvious choice was the brownie recipe, and so to change things up a bit and create a unique dessert, here you have the raspberry almond version.
I used crushed frozen raspberries to mix through the batter as they hold up better when they are mixed through (although you can barely see the pieces in the photos). I also sprinkled a few extra pieces on the top and then once out of the oven I glazed them with a layer of sugar free raspberry jam. I made sure these brownies were not too overly sweet as I love the richness of the dark chocolate and tartness of the raspberries contrasting with the sweet topping, but you can increase the agave/stevia slightly to taste. If you add more agave (up to 1/3 cup it might be advisable to increase the flour by a couple of tablespoons also).
These chocolate slices are by nature more dense and gooey than cakey when bitten into, although they do have a lovely firm texture. I think they are best served warm as a dessert, maybe with a little vegan icecream or cashew cream with some extra berries on the side.
Recipe: Raspberry ripple chocolate torte
4 slices (approx. 3x9” pan)
- ½ cup silken tofu
- ¼ cup agave and a pinch of stevia
- 1 tsp almond extract
- 1/3 cup black beans
- 1tbs ground chia plus 2tbs hot water
- ½ cup wholemeal spelt (or GF mix)
- ¼ cup cocoa powder
- ¼ tsp baking powder
- Pinch salt
- ¼ cup frozen raspberries- crushed
- Handful cacoa nibs or dark chocolate chunks- optional
- Handful flaked almonds
- Handful frozen raspberries- crushed
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.