INGREDIENTS:
- 250 g black beans (measured dry)
- 150 g of Bake-Free sponge cake-muffin flour mixture
- 1 packet of baking powder (12 g)
- 170 g of 1:4 sweetener
- 20 g organic cocoa powder
- 1 tablespoon of rum flavour, a few drops of caramel flavour
- a few drops of lemon juice
- 200 g sugar-free almond drink
- 50 g of ground walnuts
- 50 g all-free margarine
On the top:
- 80 g dark chocolate
- 20 g coconut cream
- 5 g of ground walnuts
- 5 g of cocoa beans
- 1 g of lyophilized (freeze-dried) cranberries
PREPARATION:
The black beans soaked earlier one day. Next day cook the black beans and rinse thoroughly. Blend until creamy with the almond drink, cocoa powder, lemon juice, flavours and 1:4 sweetener. Pour into a bowl and stir in the walnuts and melted margarine. Mix the flour with the baking powder in a separate bowl and add it to the mixture, then mix thoroughly. It will have a thick consistency. Spoon it onto a baking sheet lined with silicone baking paper (I used a 24x24 cm), flatten it and bake it in a preheated 180-degree oven for 40 minutes with bottom-up baking. When it has cooled down, melt the chocolate with the coconut cream over steam and spread it evenly on top, then sprinkle with ground walnuts, cocoa bean crumbs and lyophilized cranberries. As soon as the chocolate has been set, cut it into 9 equal pieces.
