Made with agave, this elegant tart is not supersweet but it does have a secret: pureed blueberries and
Superfood Fudge Torte
For the Blueberry and Spinach Puree:
- 1 1/4 cups baby spinach
- 1/2 cup fresh or frozen blueberries thawed and drained
- 1/2 teaspoon fresh lemon juice
For the Torte:
- 6 tablespoons 3/4 stick unsalted butter
- 3/4 cup semisweet chocolate chips
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup light agave nectar
- 1/4 cup brown rice flour
- 2 tablespoons flax meal
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup old-fashioned rolled oats ground in a food processor
- 1/4 teaspoon salt
For the Spiced Yogurt Topping:
- 3/4 cup nonfat Greek yogurt
- 2 teaspoons maple syrup
- 1/4 teaspoon ground cinnamon
- Make the Blueberry and Spinach Puree:Bring the spinach and 2 tablespoons water to a boil in a medium saucepan. Turn the heat down to low and simmer for 10 minutes.
- Combine the spinach, blueberries, and lemon juice in a food processor or blender. Process on high until smooth, stopping occasionally, if necessary to scrape the sides. Add a little more water if necessary, to make a smooth puree. Set aside.
- Make the Torte: Preheat the oven to 350°F. Spray the bottom only (not the sides) of a 9-inch pie plate.
- Put the butter and chocolate chips in a heatproof bowl. Set over a saucepan of simmering water. Stir until the butter and chocolate are melted. Set aside to cool.
- Meanwhile, in another bowl, whisk together the egg, vanilla, agave, and the blueberry and spinach puree. Stir in the cooled chocolate mixture.
- In a mixing bowl, stir together the brown rice flour, flax meal, cocoa powder, oats, and salt. Add to the chocolate mixture and stir to combine; do not over mix. Pour the batter into the prepared pie plate. Bake until a cake tester or wooden skewer inserted into the center comes out clean, 20 to 25 minutes.
- Make the Spiced Yogurt Topping: While the torte is baking, mix the yogurt, maple syrup, and cinnamon together until smooth and combine. (The topping can be made ahead; store covered in the refrigerator for up to 5 days.)
- Allow the torte to cool completely in the pan before cutting into 8 wedges. Add a dollop of the spiced yogurt topping to each serving. The torte will keep, covered tightly, for up to a week in the refrigerator.