I don’t know about you, but this winter I’ve noticed I’m craving sweet snack foods! I think its a combination of upping my training at the gym now that my newest darling is almost four months old, feeding that hungry ray of sunshine, and the typical desire for winter comfort foods.
Fortunately I’ve recently revived an old favourite recipe which is so ridiculously simple I can’t believe I let it fall by the wayside! One tin of kidney beans, a few eggs, cacao and your sweetener of choice in the blender for a few minutes, into the tin and into the oven. So quick and simple I can make it before bed in the evening and its ready for kindy the next day.
Perfect naked, or add a chocolate avocado mousse as a frosting, and you’ve basically got a meal in a cake. A handful of berries or your favourite nuts are also a great addition.
Its dark and rich chocolate, light and fluffy in texture, you would never guess what it contains! And as the beans and eggs are a great protein source, one piece keeps you fuller for longer. Not to mention its gluten free, and free from refined sugar and nuts.
The chocolate avocado frosting is a great recipe to have in your arsenal and works wonderfully well with any raw cake or brownie creation…
400g tin red kidney beans, drained and rinsed well
1 tablespoon vanilla extract
1 tablespoon water
1/3 cup cacao or good quality cocoa powder
1/2 teaspoon bicarb soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup coconut oil (or 125g butter, softened)
1/2 tsp salt, sea or Himalayan
1/2 cup honey (or raw sugar)
2 ripe avocados
1/2 cup cocoa powder or raw cacao
1/2 cup honey (or maple syrup if vegan)
2 T melted coconut oil
1/2 tsp vanilla extract
Preheat oven to 180 degrees Celsius and grease a 20cm round cake tin or cupcake pan.
Combine kidney beans, water, vanilla extract, coconut oil and 1-2 eggs in a food processor. Process for 5 minutes until smooth and aerated.
Add remaining ingredients and process for another minute, until well combined.
Pour into lined cake tin and bake for 20 minutes (cupcakes) – 40 minutes (cake). Keep an eye on the cake so it does not overcook. It will become firm on the top and start pulling away from the sides when ready.
Remove from oven and let cool slightly in tin before turning onto a cooling rack.
To make the frosting, bung the avocado into your food processor and give it a good whiz around until it’s pureed. Add the rest of the ingredients and continue, scraping down occasionally, until the mix is thick and smooth.
If you’re feeling really generous slice the cake width ways and add half of frosting to the middle of the cake prior to icing the top.