No one can ever believe this is made from kidney beans and everyone always asks for the recipe. I made this one for hubby's 40th birthday last week and it was a hit. Feel free to send me pics of your creations, I'd love to see them!
400g tin red kidney beans, drained and rinsed well
1 TB vanilla paste or extract
1 TB instant coffee, you can ommit this or use decaffeinated coffee. Always look for naturally decaffeinated coffee rather than one that’s chemically decaffeinated
1/3 cup raw cacao powder
¼ tsp salt
½ tsp bicarb soda
1 tsp aluminium free baking powder
1/3 cup coconut oil
½ cup raw sugar
Preheat oven to 180 degrees and grease 20cm cake tin or line with baking paper. Combine kidney beans, coffee, vanilla, coconut oil and 2 eggs in a food processor. Process for 5 mins until smooth and aerated.
Add remaining ingredients and process for another minute until well combined.
Pour into the cake tin and bake for 40 minutes for a cake or 20 minutes for cupcakes. Remove from the oven and let it cool slightly before turning onto a cooling rack.
Serve with whipped coconut cream and berries.
For the coconut cream, put a can of full fat coconut cream into the fridge for a few hours. Put the cream that has hardened on the top into a bowl and use the coconut water that’s settled on the bottom for something else. Whip the cream until smooth and fluffy with a dash of vanilla and maple syrup.