Giada’s Superfood Fudge Torte is the ultimate feel-good dessert—rich, fudgy, and secretly packed with spinach and blueberries! It’s the kind of treat that feels like a cozy hug, with the smoothness of melted chocolate and a hint of spice from cinnamon.

The creamy yogurt topping adds just the right balance of sweetness. I love making this torte when I’m craving something indulgent yet wholesome. It’s perfect on its own, or you could pair it with a cup of tea for a cozy afternoon treat. Make it ahead for easy, stress-free entertaining—it tastes even better the next day!

Recipe Ingredients

Blueberry and Spinach Puree:

• 1¼ cups baby spinach
• ½ cup fresh or frozen blueberries, thawed and drained
• ½ teaspoon fresh lemon juice

Torte:

• Vegetable oil spray
• 6 tablespoons (¾ stick) unsalted butter
• ¾ cup semisweet chocolate chips
• 1 large egg
• 2 teaspoons pure vanilla extract
• ½ cup light agave syrup
• ¼ cup brown rice flour
• 2 tablespoons flax meal
• 1 tablespoon unsweetened cocoa powder
• ¼ cup rolled oats, ground in a food processor
• ¼ teaspoon kosher salt

Spiced Yogurt Topping:

• ¾ cup nonfat plain Greek yogurt
• 2 teaspoons pure maple syrup
• ¼ teaspoon ground cinnamon

How To Make Giada Superfood Fudge Torte

For the Blueberry and Spinach Puree:

1. Prepare the Spinach: Bring the spinach and 2 tablespoons of water to a boil in a medium saucepan. Let it simmer on low for about 10 minutes until tender.
2. Puree the Ingredients: Combine the cooked spinach, blueberries, and lemon juice in a food processor or blender. Process until smooth, scraping the sides as needed, and add a little water to help it blend.

For the Torte:

1. Prepare the Pan: Preheat the oven to 350°F. Spray only the bottom of a 9-inch pie plate with vegetable oil spray.
2. Melt the Chocolate and Butter: In a heatproof bowl, place the butter and chocolate chips. Set over simmering water and stir until melted and smooth, then set aside to cool.
3. Mix Wet Ingredients: In a bowl, whisk the egg, vanilla, agave syrup, and spinach-blueberry puree until well combined. Stir in the cooled chocolate mixture until smooth.
4. Mix Dry Ingredients: In another bowl, stir together the brown rice flour, flax meal, cocoa powder, ground oats, and salt. Add to the wet ingredients and mix until just combined.
5. Bake the Torte: Pour the batter into the prepared pie plate and bake for 20 to 25 minutes. Check for doneness with a toothpick; it should come out clean when inserted into the center.

For the Spiced Yogurt Topping:

1. Prepare the Yogurt Topping: While the torte bakes, combine the yogurt, maple syrup, and cinnamon in a small bowl. Stir until smooth and well-mixed.

Finishing:

1. Cool and Serve: Allow the torte to cool completely in the pan before cutting it into 8 wedges. Top each serving with a generous dollop of the spiced yogurt topping before serving.

Recipe Tips

• Use frozen spinach if fresh isn’t available: You can use frozen spinach in place of fresh spinach. Just make sure to thaw and drain it well to avoid extra moisture in the puree.
• Substitute maple syrup with honey: If you prefer a different sweetener, you can swap out the maple syrup for honey. Just note that honey will make the topping a little sweeter and thicker.
• Try a nut-free version: For those with nut allergies, you can replace the flax meal with more rolled oats or even ground chia seeds. It will still add texture and binding without the nuts.
• Make it gluten-free: If you need to make this recipe gluten-free, substitute the brown rice flour with a gluten-free all-purpose flour blend. The texture will remain delicious and moist.
• Add a dash of vanilla extract to the yogurt topping: For an extra layer of flavor, try adding an additional teaspoon of vanilla extract to the spiced yogurt topping. This simple addition brings out the sweetness and enhances the overall taste.

Recipe FAQs and Variations

Check out More Recipes:

• Giada White Chocolate and Hazelnut Tartlets
• Giada Rose Eton Mess Semifreddo
• Giada Ricotta and Chocolate Hazelnut Calzones