I’ve asked the lovely Ilana from Healing Chic blog to suggestÂ a healthy recipe that I can try out for myself and share with you to help you get your daily chocolate fix without the guilt 😉
So, take it away Ilana…
Weird and wonderful â€“ this chocolate cake is dairy free, gluten free and tastes amazing. Made out of black beans, cocoa, dates and flaxseed, it is equally satisfying served as an indulgent desert with ice cream or as a partner to a cup of tea. Packed full of fibre and heart-healthy omega 3 oils, this cake is delicious and nutritious. Get your chocolate fix here.
What You Need:
For the base…
- Â 240g cooked black beans or 1 x 400g can black beans, drained
- 100g pitted dates, chopped
- 175ml vegetable or coconut oil
- 80g ground flaxseed [linseed], ground flaxseed and goji berry mix also works well
- 80g cocoa powder
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 150g maple syrup
For the icingâ€¦
- 2 very ripe avocados, they need to be very ripe otherwise the texture will not be creamy enough
- 4 tbsp cocoa powder
- 4 tbsp maple syrup, adjust to taste
Vegan Cocoa Cake Recipe:
Add the beans, dates and oil to a food processor and blend into a paste.
Add the other ingredients until everything is combined and you end up with something that looks a bit like thick black tar. Don’t worry this cake tastes better than it looks!
Transfer the cake mix into a 20cm baking tin lined with baking paper. Smooth down the top. Put in an oven heated to 200ËšC for 45 minutes until a skewer comes out clean. Leave to cool before topping with icing.
To make the avocado icingstick the avocados, maple syrup and cocoa powder in a blender and whizz up.
Smooth icing over the cake with a palette knife and decorate as your heart desires.
Easy peasy! Tah dah!
Follow Healing Chic!
Written by Ilana Leonard, Writer & Blogger
Blog: Healing Chick