Saturday, 9 June 2012

Raspberry ripple chocolate torte slices (fat free)

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.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.


  1. mmmmmm another delicious looking recipe. Love that this looks super decadent but is actually healthy!
    P.S I forgot to say I've been using the silicone poached egg mould idea for breakfast "cakes" and it's been working a treat.

    1. yay, so glad you're having fun with the egg poacher! I made another breakfast oat cake thing with that this's great :-)

  2. These look beautiful and soo yummy. I love chocolate and raspberries!
    Just one question: do you think it's possible to use a flax egg or ener-g egg replacer instead of chia seeds? I would love to make this recipe but I don't have any chia seeds on hand!

    1. Hi Ruby, Let me know how it goes if you make them! I should think flax will be absolutely fine as i often use flax and chia interchangeable. Ground chia seems to get a little gummier than flax (which is why i favour it) but it wouldn't make a differnce in this recipe as there are other binding ingredients also.


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