Flourless chocolate cake
This flourless chocolate cake is as delicious as it is good for you! With only two Tbsp of almond butter in the entire recipe and no flour(flourless, remember:)) and sweetened with dates, you will be getting your bean serving with flaxseed to beat! Enjoy!
Flourless chocolate cake
2 cups cooked black beans, drained and rinsed if using canned
1 1/4 cups regular dates or 10 Medjool dates
2 Tbsp raw almond butter or use roasted if you already have it
1 tsp vanilla
1/2 cup cocoa powder
1 Tbsp chia seed or ground flaxseed
Preheat oven to 200. Place all ingredients in blender and blend on high. The mixture will be very thick. Lightly grease a 8 x 8 glass pyrex or pan and dump mixture into pyrex. Smooth out the best you can, don't worry how they look, they will be delicious. Place in oven and set timer for 1 1/2 hours. They will be still somewhat soft but wait until they cool, cut them up and place them in a container in the refrigerator. They will firm up nicely there and your flourless chocolate cake is ready! Enjoy a truly healthy treat. Once you process the ingredients, you can just eat it without cooking it, it's that good:)
This chocolate beet cake is the bomb! I can't stop eating it! But not to worry, it's mostly dates and beets, so don't sweat it if you've eaten three pieces of this cake today!
Chocolate Beet Cake
2 cups whole wheat flour(pastry)
11/2 cup sugar or skip the sugar and use 1 cup date slurry
1 overflowing cup date slurry
1/2 cup cocoa powder
1/2 tsp salt
2 Tbsp flax seed meal and 5 Tbsp of water
1/3 cup applesauce
3/4 cup almond milk
1 tsp vanilla
1 1/2 tsp baking soda
1 3/4- 2 cups beet slurry (3-4 medium beets, cooked, peeled and chopped)
Glaze:
1/2 cup chocolate chips
1 tsp coconut oil
Set oven to 350. Grease 8 x8 square pyrex. First you make the flax egg, place the 2 Tbsp of flax seed meal in a small bowl and add the 5 Tbsp of water and stir to allow the flax meal to gel. It's great to get flax seed meal in your diet daily for the Omega 3's they offer! Then make the date slurry. Remove pits from one cup of dates pressed into the 1 cup measure and chop roughly. Place in a food processor. Add 1 cup hot water. Process until the slurry is spread all over on the inside of the container. Use a spatula to remove all the slurry and set aside. Using the dirty food processor, toss in the cooked, peeled beets. Measure 3/4 cup almond milk in a measuring cup and pour some of that milk into the food processor. Process until you get a beet slurry. In a separate bowl, add flour, cocoa powder, baking soda and salt. Whisk. Add the flax egg, applesauce, almond milk, vanilla, and date slurry to the beet slurry in the food processor. Combine wet ingredients into the dry ingredients and mix well. Pour batter into Pyrex 8x8 or 9x9 for 40-45 minutes or until a toothpick comes out clean. Melt the chocolate chips and coconut oil in the microwave until melted and whisk together. Spread on top of cooled cake.
I found an even better healthier and much tastier frosting for the beet cake:
Ganache
Ganache
1 cup of cocoa powder
3/4 cup Silk soy milk
3/4 cup pure maple syrup
2 tsp vanilla extract
1/8 tsp iodized salt
1/4 cup dairy free chocolate chips(Trader Joes chocolate chips are dairy free and delicious but their chocolate chunks are NOT)
Place the first 5 ingredients in a small saucepan on the stove over medium heat and whisk until well combined and thickened. Then take ganache off the stove and add the chocolate chips, melting them into the ganache. It's that easy :). Since I've started topping my chocolate beet cake with this ganache I can't keep the cake in the house! My husband swears he hasn't ever eaten so many beets ever in his life! My daughter says when she eats this cake she can feel like she is eating only healthy food for her body because it has beets and no sugar no oil nothing bad for her but it's incredibly delicious!!! I am going to halve the ingredients next time because this recipe makes so incredibly much ganache. I also cut back on the chocolate chips and just throw in 10 chips or so.
Cinnamon Blondies
Here is an incredible recipe for cinnamon blondies! There is no flour in these cookies so not only are the vegan, they are also gluten free.
Cinnamon Chickpea Blondies
1 15 oz can chickpeas (drained and saved and rinsed)(saved for aquafaba)
1/2 cup cashew butter
1/4 cup oats
2/3 cup coconut sugar
1/4 cup maple syrup
1 1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup walnuts, chopped
1/4 cup chocolate chips(optional)
Preheat oven to 350. Wipe the inside of 8 x 8 baking dish with coconut oil. Combine all the ingredients except the walnuts in the bowl of a food processor and puree until smooth. Add walnuts and 1/4 cup chocolate chips to the batter then pour the batter into prepared dish. Bake for 30 minutes or until the sides pull away from the baking dish and the top is firm. The blondies will continue to firm up while cooling.
A great hot drink I've discovered and that would serve great at a party, is Chicory Root. Chicory root comes ground like coffee, and just 2 tsps makes a great cup of joe!
Great to have with your beet cake and cinnamon blondies!
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