High in protein, low carbs, low GI, sugar free, dairy free and gluten free but they do contain nuts. They taste fantastic and almost fooled my children, in fact they would have if they didn’t trust me not to add ‘superfoods’ or ‘mess about’ with recipes! This recipe is adapted from my forthcoming book 500 Superfoods published by Quarto, available from January 2016. Adapted as I can’t help fiddling with recipes, even my own.
400g can black beans, drained and rinsed
100g ground almonds
50g coconut oil, melted
2-3 tbsp raw cacao powder
2tsp vanilla extract
50g sukrin (stevia and erythritol mix)
2-3 tbsp agave nectar
60g walnuts, chopped
50g raw chocolate chips
(if you prefer you can omit the sukrin and agave and use 100g caster sugar but then you add the carbs)
- Preheat the oven to 180c/gas 4.
- Place all the ingredients except the chocolate chips in a food processor and blend until smooth. Stir in the walnuts. Sprinkle over the chocolate chips.
- Grease and line an 8 inch square (15cm) cake tin, pour in the mixture and bake for 20-25 minutes until the centre is firm to the touch.
- Allow to cool before slicing.