Decadent Delight: Chocolate Raspberry Torte with Green Banana Flour

Directions

1. Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper for easy removal.

2. In a large mixing bowl, combine Tonomi banana flour, cocoa powder, coconut sugar, almond flour, baking powder, and salt. Stir well to ensure the dry ingredients are evenly mixed.
3. Add the melted coconut oil, almond milk, and vanilla extract to the dry mixture. Stir until the batter is smooth and well combined.
4. Gently fold in the fresh raspberries, being careful not to overmix and crush the berries.
5. Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan lightly on the countertop to remove any air bubbles.
6. Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the torte from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
8. Once cooled, garnish the torte with additional fresh raspberries and a generous sprinkle of dark chocolate shavings.