Here’s how I make this recipe from Lexi’s Kitchen:
4 tablespoons virgin COCONUT OIL
1 cup ENJOY LIFE® CHOCOLATE CHIPS
1 cup low sodium cooked BLACK BEANS, rinsed and drained (or use no sodium, if you can find it)
1 cup raw, unsalted CASHEWS
1 cup WATER
6 tablespoons runny HONEY (or AGAVE)
6 tablespoons dark COCOA POWDER
4 tablespoons COCONUT FLOUR
1 ½ teaspoon BAKING POWDER
Preheat oven to 325˚F.
Place the cashews in a small bowl. Boil some water; measure out 1 cup of boiling water and pour it over the cashews… let the cashews soak (for at least 10 min) while continuing prep…
Smear Coconut Oil on the bottom and sides of one 8″ round springform cake pan. Dust with cocoa powder.
Combine and gently heat coconut oil and chocolate chips just to soften.
Transfer chocolate chip mixture (it should not be hot) to the Vita-Mix (high-powered blender). Add black beans, cashews-and-water, honey, cocoa powder, and coconut flour (i.e., all remaining ingredients, except for baking powder) to blender. Blend on medium-high until super smooth. Add baking powder and stir with a spoon until just incorporated.
Immediately pour mixture into pan. Bake 35-40 minutes.
Remove cake from oven and transfer to refrigerator to chill 4-6 hours (do not skip this step). Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.
This cake is best kept refrigerated and served chilled.
Expect the “cake” to rise during baking and fall during cooling.