I am sharing one of my favorite recipes with you today; rich and decadent, sure to send your taste buds into outer space. Don’t get scared when I tell you this is gluten free. It’s pure chocolate indulgence and it is even mostly healthy.
I have used both black bean and garbanzo beans interchangeably in this recipe, but I prefer the nutritional content in the black beans. Either way, beans are a perfect way to highlight the dark chocolate in the recipe. And trust me on this; the lack of flour just makes for a richer dessert – pure chocolate bliss! So, instead of loading your sweetie up with trans fats and fake ingredients, spend a few minutes in the kitchen and bake this instead.
I have made it as a cake or cupcakes. Just be sure to adjust the time if making cupcakes. Everyone knows about chocolate and it’s seductive effect, making it the number one selling gift for Valentine’s Day, but few people know it’s also one of the healthiest foods in the world (only in its plain form though, no sugar or milk solids. Sorry!)
Gluten Free Black Bean Chocolate Cake
1 15 oz can of unseasoned black beans ( Just make sure you do not, I repeat do NOT use a seasoned can of beans or you’ll never want beans or chocolate ever again. 🙂
1 cup organic sugar or coconut sugar
1 tb vanilla
1/2 ts salt
1/2 ts baking soda
6 tb softened or liquified organic coconut oil (I like the coconut flavor, but you could use butter)
6 tb cocoa powder
1 tb water
Preheat the oven to 375. Grease your pan and then dust with cocoa powder. Rinse your beans well in a colander and add to a blender. Add the eggs, coconut oil, sugar, vanilla and blend until smooth. Add the cocoa powder, the baking soda, salt and the water and blend again. Pour into a pan and bake for 40 minutes. If making in cupcake tins, reduce time by half and reduce heat to about 325- 350.
Let it cool and then dust with powdered sugar or frost it with a sumptuous buttercream frosting which will by the way, ruin your mostly healthy “dessert”. 😉