The best guilt free Easter treats that will have everyone coming back for more! These cakes are gluten free and nut free (green light for kids to take to school) and so easy to make. You will not believe what goes into it!
1 x can red kidney beans drained and rinsed
1 tsp. vanilla extract
5 tbsp. honey
4 tbsp. raw cacao powder
2.5 tsp. gluten free baking powder
Place red kidney beans and the eggs into a food processor and blend for at least 5 minutes to aerate the egg and the mixture becomes light and fluffy. Add the vanilla and the honey and blend for another minute. Sift the cacao powder and baking powder and then fold it through the egg and red kidney bean mixture. The mixture is initially very runny but soon becomes light and fluffy. Pour mixture into a 12 hole pre greased muffin tin and cook on 175 degrees for approximately 10-15 minutes. Leave cakes to cool in tray while you make the frosting.
Healthy chocolate frosting
8-10 fresh medjool dates or soft prunes (half and half is nice)
1 x large ripe avocado
tsp. vanilla extract
1/4 cup raw cacao powder (more or less to taste)
Place all ingredients into a blender and blend to a smooth consistency. Refrigerate until cakes are cold and ice cakes with frosting.
The ingredient list for the frosting can be adjusted depending on the size of your avocado and dates, add more avocado if it’s small or more dates if a sweeter taste is required. Dates can be substituted for honey or maple syrup if preffered.