Chocolate chickpea torte

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Serves 8
Prep 10
Cook 50
This torte has a delightfully nutty chocolate flavour topped with berries to create this deliciously decadent dessert.

Description

This torte has a delightfully nutty chocolate flavour topped with berries to create this deliciously decadent dessert.
  • 2 cups cooked chickpeas 
  • ⅓ cup orange juice 
  • 1 tbs egg substitute or 4 egg whites 
  • 120ml water 
  • ¾ cup soft brown sugar 
  • ¼ cup cocoa powder 
  • ½ tsp baking powder 
  • ¼ cup desiccated coconut 
  • 1 tbs icing sugar 
  • 1 tbs cocoa powder, extra 
  • 200g fresh blueberries 
  • 200g fresh raspberries

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat the oven to moderate 180°C. Lightly grease a 21cm shallow, round non-stick cake tin with canola cooking spray. Place the chickpeas, orange juice, egg substitute, water, brown sugar, cocoa, baking powder and coconut in a food processor and blend until smooth. 
  2. Pour into the cake tin and bake for 50 minutes, or until a skewer comes out clean when inserted in the centre. Cool completely in the tin. 
  3. Dust the torte with the combined icing sugar and extra cocoa powder and arrange the berries over the top to serve.

Tips

  • Use stencils to create shapes or patterns with the icing sugar. Get the kids involved and making their own stencils as a holiday activity.
  • To make this recipe gluten free, simply ensure you use gluten free baking powder and icing sugar.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • Use stencils to create shapes or patterns with the icing sugar. Get the kids involved and making their own stencils as a holiday activity.
  • To make this recipe gluten free, simply ensure you use gluten free baking powder and icing sugar.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information