Today was a chocolate kind of day! I started this beautiful Sunday morning with chocolate french toast, which I won't be writing about, merely mentioning and reminiscing about the warm honey I drizzled over it...anyway, yes. Today was a great chocolate day. I made an awesome recipe; perfect for all you paleo buffs or gluten/dairy free peeps. You may have seen some of the buzz on the internet about using black beans or garbanzos in dessert recipes. Well, here was my go at it. After searching the web for a good base recipe, I smushed a couple together and then did my own substitutions and additions. If you make it in the mini muffin tins as I did, they are a perfect mini sweet to brighten your day. There is an ample amount of protein and they are low glycemic, dairy free and gluten free. Hope you enjoy!
Chocolate Black Bean Cake
1 15 oz. can unseasoned, unsalted black beans, drained and rinsed
1 tb vanilla
6 tb coconut oil melted (or softened butter will work fine)
3/4 c coconut sugar (I used closer to 1 cup for more sweet)
1 ts baking powder
6 tb cacao powder or cocoa powder
1/2 ts baking soda
Preheat oven to 350. If you are using a cake pan, grease and dust with cocoa powder. I used non-stick mini muffin tins, so no need to grease.
Beat together, coconut oil (or butter) and 2 eggs until soft and blended well.
Put the beans, 3 eggs, sugar and vanilla into a blender or food processor and blend until smooth. Add this mixture to the coconut oil/egg mix and beat well.
Beat in remaining dry ingredients, cocoa, baking powder, baking soda and mix.
Pour into muffin tins or cake pan. Time for muffins is approximately 13-15 minutes or until a toothpick comes out clean. Cake pan takes about 30-35 mins, or until a toothpick comes out clean.