Vegetarian
Nutritional value per portion:
Calories: 235 kcal
Carbs: 20 g
Protein: 5 g
Fat: 13 g
Ingredients:
| 2 tbsp |
almond butter |
| 3 tbsp | coconut oil |
| 230 g | black beans |
| 5 | dates (dried) |
| 4 tbsp | cacao |
| 4 tbsp | liquid honey |
| 2 tsp | vanilla powder |
| 50 g | butter |
| 150 g | dark chocolate (70-90%) |
| 2 | eggs |
| 2 tsp | baking soda |
Instructions:
1. Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
2. Rinse the beans and blend them with the dates and almond butter.
3. Mix cocoa powder, honey, vanilla powder, and baking soda into a smooth batter.
4. Melt the butter, coconut oil, and chocolate.
5. Whisk the eggs until fluffy, then mix them with the melted butter and chocolate.
6. Combine everything and pour into muffin molds.
7. Bake in the middle of the oven for 10 minutes. Let them set and cool before serving.
8. Let them cool before serving.
TIP: Mix in some chopped walnuts for extra crunch.
Serve your mini gooey cakes with whipped coconut cream or whipped cream and fresh berries.
One batch makes 10 pieces.
One serving equal one mini gooey cake.