I just love chocolate and peanuts together, seriously it is like they were made for each other!
This is a pretty tasty cake, and it is rather simple to make too! And it has beans in it! Beans!!! Yup, that makes it reasonably high in protein, if you are into that!
Remember to use organic, fair-trade/local ingredients where possible!
1 cup of cooked kidney beans, you can use canned beans if you like, I soaked 1/3 cup of dried kidney beans overnight, then I rinsed and boiled them until cooked this equaled one cooked cup of beans.
Put the beans into a blender and blend with the following ingredients until smooth:
1 cup of coconut sugar (feel free to use cane sugar if you want to)
1/4 cup of rice malt (you can use maple syrup or agave if you wish but keep in mind these are sweeter – I think so anyway)
1/3 cup of cacao powder
1/4 cup of peanut butter (I used smooth)
1 tablespoon of flax meal
1/4 teaspoon of salt
Optional: 1 tablespoon of vanilla essence – Dash or two of ground nutmeg, 1 teaspoon of ground cinnamon
Blend well before adding:
1 cup of flour (gluten free or not it’s up to you, I used organic spelt flour)
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of vinegar
Quickly pulse/blend these ingredients together.
Pour the mixed mixture into a lined tin – the size is up to you, so use what ever you have, baking time will change depending how deep or shallow your cake/brownie tin is!
Stir through/sprinkle on top 100g of chopped up dark vegan chocolate 1/3 cup of peanut butter
And an optional 1/3 of skinless roasted peanuts.
Pop into your preheated oven at 180degrees Celsius and cook the cake as long as you need to / til you prick it with a fork and it comes out clean (it took my cake on the middle of the oven 30minutes in an oven that annoyingly has no fan bake to cook) Enjoy as is, or with vegan vanilla ice cream ❤
Thank you =)