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Raw Chocolate Black Bean Cake
Shahna Sarpi - Head Nutritionist at 28 By Sam Wood
This is a decadently rich 'no cook' cake worth giving a go as an occasional treat!
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Prep Time
20
minutes
mins
Freezing Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course
Dessert, Snack, Treat
Cuisine
International
Servings
12
Calories
328.3
kcal
Ingredients
Base:
1
cup
sunflower seeds
2
tbsp
coconut oil
melted
8
medjool dates
pitted
2
tbsp
cacao powder
1
tsp
cinnamon
Filling:
2
cans
cooked black beans
drained and rinsed
1/4
cup
coconut milk
2
tbsp
maple syrup
1
tsp
vanilla extract
180
g
85% dark chocolate
85% cacao
1
tbsp
coconut oil
Instructions
Base:
Line a round cake tin with baking paper.
In a food processor or high powered blender, combine all ingredients for the base until well mixed and sticky.
Pour into the tin, flattening it evenly over the bottom to form a base.
Place this in the freezer to set.
Filling:
Melt the chocolate and coconut oil in a double boiler on the stove.
In the meantime, combine the remaining filling ingredients in the food processor until the black beans have become almost totally mashed together.
Once melted, add in the chocolate and coconut oil.
Turn the food processor on to high speed and mix everything until it has become a creamy consistency. If needed, add a splash more plant milk.
When totally combined, take the base out of the freezer and pour the filling on top.
Return the cake to the freezer for an hour and then move it to be stored in the fridge.
Remove from the fridge 15 minutes before serving and enjoy!
Keyword
Autumn Recipe, Chocolate, No-Cook Recipe, Sweet