This dish contains the following allergens: Tree Nuts
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For the base
100g
nuts
100g
oats
4 tbsp
cacao or cocoa powder
2 tbsp
nut butter
4 tbsp
maple syrup
For the topping
1 x 350g pack
silken tofu
6 tbsp
cacao or cocoa powder
70g
sweetener
2 tbsp
cornflour
3-4 tbsp
almond milk
1 tsp
vanilla extract
To decorate
Fresh raspberries
Melted chocolate
Cacao nibs
Chopped nuts
Freeze-dried raspberries
For the base
3.5oz
nuts
3.5oz
oats
4 tbsp
cacao or cocoa powder
2 tbsp
nut butter
4 tbsp
maple syrup
For the topping
1 x 350g pack
silken tofu
6 tbsp
cacao or cocoa powder
2.45oz
sweetener
2 tbsp
cornflour
3-4 tbsp
almond milk
1 tsp
vanilla extract
To decorate
Fresh raspberries
Melted chocolate
Cacao nibs
Chopped nuts
Freeze-dried raspberries
Utensils
Step 1
Place the nuts, oats, cacao/cocoa powder, nut butter and syrup into your Ninja Kitchen blender until broken down and the mixture comes together. Press into a greased 20cm loose bottom tin and set aside.
Step 2
Blend the tofu, cacao/cocoa powder, sweetener, cornflour, milk and vanilla until smooth then pour on top. Smooth out evenly and bake at 170C for 35-40 minutes. Cool down then chill in the fridge for 1 hour.
Step 3
Pop out of the tin and arrange the raspberries on top. Drizzle over the chocolate and sprinkle over cacao nibs and nuts. Slice up and enjoy.
Place the nuts, oats, cacao/cocoa powder, nut butter and syrup into your Ninja Kitchen blender until broken down and the mixture comes together. Press into a greased 20cm loose bottom tin and set aside.
For the base
100g
nuts
100g
oats
4 tbsp
cacao or cocoa powder
2 tbsp
nut butter
4 tbsp
maple syrup
For the topping
1 x 350g pack
silken tofu
6 tbsp
cacao or cocoa powder
70g
sweetener
2 tbsp
cornflour
3-4 tbsp
almond milk
1 tsp
vanilla extract
To decorate
Fresh raspberries
Melted chocolate
Cacao nibs
Chopped nuts
Freeze-dried raspberries
For the base
3.5oz
nuts
3.5oz
oats
4 tbsp
cacao or cocoa powder
2 tbsp
nut butter
4 tbsp
maple syrup
For the topping
1 x 350g pack
silken tofu
6 tbsp
cacao or cocoa powder
2.45oz
sweetener
2 tbsp
cornflour
3-4 tbsp
almond milk
1 tsp
vanilla extract
To decorate
Fresh raspberries
Melted chocolate
Cacao nibs
Chopped nuts
Freeze-dried raspberries
Step 2 of 3
Blend the tofu, cacao/cocoa powder, sweetener, cornflour, milk and vanilla until smooth then pour on top. Smooth out evenly and bake at 170C for 35-40 minutes. Cool down then chill in the fridge for 1 hour.
For the base
100g
nuts
100g
oats
4 tbsp
cacao or cocoa powder
2 tbsp
nut butter
4 tbsp
maple syrup
For the topping
1 x 350g pack
silken tofu
6 tbsp
cacao or cocoa powder
70g
sweetener
2 tbsp
cornflour
3-4 tbsp
almond milk
1 tsp
vanilla extract
To decorate
Fresh raspberries
Melted chocolate
Cacao nibs
Chopped nuts
Freeze-dried raspberries
For the base
3.5oz
nuts
3.5oz
oats
4 tbsp
cacao or cocoa powder
2 tbsp
nut butter
4 tbsp
maple syrup
For the topping
1 x 350g pack
silken tofu
6 tbsp
cacao or cocoa powder
2.45oz
sweetener
2 tbsp
cornflour
3-4 tbsp
almond milk
1 tsp
vanilla extract
To decorate
Fresh raspberries
Melted chocolate
Cacao nibs
Chopped nuts
Freeze-dried raspberries
Step 3 of 3
Pop out of the tin and arrange the raspberries on top. Drizzle over the chocolate and sprinkle over cacao nibs and nuts. Slice up and enjoy.
