So Much Healthier than it Looks!

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

5 eggs

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.



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