A gluten-free, vegan chocolate cake made with black beans and without using any nuts.
- ½ cup raw or roasted pumpkin seeds / pepitas
- 1 soft medjool date, pitted
- ½ tbsp coconut oil
- 1 tbsp agave
- 1 cup cooked (rinsed and drained) black beans
- 3 tbsp agave
- 2 tbsp plant milk (not coconut* — use rice milk, a nut milk, etc.)
- 2 tbsp coconut oil, liquefied
- 1 tsp pure vanilla extract
- ½ tsp salt
- + 3 tbsp cacao powder
- cacao nibs, shaved chocolate, chocolate chips, etc., and some hemp seeds
- Process all crust ingredients, except agave, into a sticky crumble in a food processor. Add agave and process briefly to combine. Transfer this mixture into a 4″ springform pan and press down for form a crust. Place in the freezer while working on the next step.
- Process all filling ingredients, except cacao powder, in a high power blender. Once the filling is smooth, remove about 3 tbsp of this mixture and set aside for drizzling / making the swirl pattern (I used this pen tool to just draw it straight out of the blender). Add the cacao powder to the blender and blend the mixture once more until smooth.
- Transfer the mixture into the springform pan over the crust and smooth out the top. Drizzle some of the drizzle or make a swirl pattern of your choice. Sprinkle with desired toppings. Place in the freezer and chill for 4-5 hours for the cake to set. Allow the cake to thaw out a little at room temperature to soften a bit before serving. Enjoy!
*Coconut milk and raw cacao sometimes don’t get along in the freezer. I recommend using a different plant milk if possible.