Be naughty with this guilty-free chocolate delight! Plus it is gluten-free, dairy-free, refined sugar-free, wheat-free, nut-free and full of flavor.
This unusual Vegan Cocoa Bean Cake was based on Rachel Khoo recipe. I slightly adapted it to satisfy my sweet tooth.
I promise your date will fall in love with the gooey texture and intense dark chocolate taste of this indulgent pudding.
1x can kidney beans, drained
150g date, pitted
175 ml coconut oil
80g ground flaxseeds
80g cocoa powder
2 tbs baking powder
2 tsp bicarbonate of soda
200g maple syrup
One pitch of Himalayan salt
For the icing:
90g 90% Cocoa bar
1/2 cup coconut cream
5 tbsp honey
Goji berries to decorate
Preheat the oven to 180C (fan)
In a food processor blend the beans, dates and the liquid coconut oil together to a smooth paste
Add the remanning ingredients and blend until everything is well incorporated.
Pour the dense mix into a cake tin lined with baking paper
Bake for 15 minutes until it raises and then turn temperate down to 165C for another 30 minutes or until a skewer comes out clean of the center of the cake
To make the icing:
Melt the chocolate bar in a bowl over a pan of boiling water
Once melted, turn the heat off and add the coconut cream, honey and mix well.
The consistency will become thicker as the cream is added. Leave for a few moments to thicken.
Spread evenly over the cake and decorate with goji berries