Lectin free chocolate brownie torte looks fancy but it’s easy to make. Get the recipe.
Make this surprisingly light, chocolate brownie torte that’s fancy enough to serve dinner guests. It tastes like a restaurant dessert, but it’s ridiculously easy to make.
Simple ingredients thrown into a bowl and mixed up in about five minutes, magically transform to a stunning brownie torte. You’ll keep this recipe in your back pocket to make again and again.
Tahini gives this torte a rich nutty dimension and will have guests asking, what is that lovely flavor? Are you ready to make it? Let’s roll!
LFG Chocolate Brownie Torte
1/2 C Tahini
1/3 C Powdered Lakanto
2 T Raw Organic Cacao
1 1/2 T LFG Flour Blend*
1/2 t Baking Soda
1 Omega-3 or Pastured Egg
1 T Ghee
1 t Pure Vanilla Extract
2 T Califia Farms Unsweetened Almond Milk
1/4 C 72% Cacao Chocolate Chips
*2:1:1 cassava, coconut, and blanched almond flours
Whipped Coconut Cream
Crushed Frozen Raspberries
Step 1: Mix Dry and Wet Ingredients
Preheat oven to 350 degrees. Prepare the bottom of an 8-inch round springform pan. with parchment paper. In a medium bowl, add all torte ingredients except chocolate chips. Whisk well.
Step 2: Fold in the Chocolate Chips
Add chocolate chips to the batter mixture. Fold them in with the rubber spatula until they are evenly distributed. Scrape batter into the prepared pan. Spread to edges and smooth the top.
Step 3: Bake
Bake for 18 minutes until top looks done. Cool completely before serving. Dust with powdered Lakanto Monk Fruit Sweetener.
With a very sharp knife, cut into 12 small wedges. Dust with powdered Lakanto. Serve individual wedges with whipped coconut cream and crushed frozen raspberries.