I must admit, I stand slightly amazed at how chocolaty and satisfying this truly is! I have been playing with the Bean Brownie recipe listed below...and have found a way to adjust it and make it more like a flourless Chocolate cake. Serve this with homemade whipped Cream (sweetened with Agave Nectar of course) and you have yourself an impressive dessert that won't throw your blood sugar off! So...here it is!
WHAT YOU WILL NEED:
1 Can Black Beans, rinsed
2 Squares of unsweetened Chocolate plus 1/4 cup unsweetened Cocoa Powder
2 Tbsp Strong brewed Coffee and 1 Tbsp finely ground Coffee ( I use both but you don't have to)
1/2 Stick Butter
1/2 Cup unsweetened Applesauce
2/3 Cup Agave Necatar
2 Eggs
1/2 Cup Walnuts (can use almond flour..but if you do, decrease amount slightly)
1-2 Tbsp Vanilla (your preference...i use two and get raves!)
1 pinch of Sea Salt
DIRECTIONS:
Preheat Oven to 325 degrees. In a double boiler or sauce pan on low heat, Melt chocolate and butter together. Add the coffee and cocoa and mix well. In a food Processor or Blender, place the black beans, vanilla, walnuts and a little bit of the chocolate mixture and blend until smooth...about 2 minutes. While this is blending, in a separate bowl, mix the eggs on high until light and fluffy. Add the agave nectar and continue to mix until well incorporated. Add the bean mixture and the remaining chocolate mixture together and stir well. Lastly, Add the egg mixture to your batter. Pour into a 9 inch prepared pan. I use a tart pan that gives the cake beautiful scalloped edges, but any pan will do. Bake for 35-40 minutes. Cool and then refrigerate. This is also best when served cold, as the texture really settles in. Top with homemade whipped Cream...or nothing! Enjoy!
