Vegan Flourless Bittersweet Chocolate Cake

Dessert

Ingredients

  • ½ cup black beans, drained and rinsed        
  • ¾ cup beets, cooked and peeled  
  • ¼ cup unsalted raw cashews                
  • ¼ cup Arborio rice (cooked = 1 cup)
  • 3 tbsp. water                            
  • 2/3 cup organic cane sugar
  • 2 ½ tbsp. cocoa powder                     
  • 1 tbsp. lemon juice
  • 1 tsp. chia seeds, ground                 
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder                         
  • 3 tbsp. canola oil
  • 1 tbsp. coconut oil                             
  • 1 ¼ cup chocolate chips, bittersweet
  • ½ cup chocolate chips, semisweet                   
  • 16 tbsp. port pomegranate cherry compote

Directions

  1. Soak cashews in a bowl of water for 3-4 hours or overnight.
  2. Cook Arborio rice with 2/3 cup of water in a steamer uncovered for 25 minutes. Cover and cool.
  3. Blend in a food processor the beets, soaked cashews, cooked rice, and black beans with water until smooth.
  4. Add sugar, cocoa powder, and baking powder. Continue blending.
  5. Mix lemon juice, vanilla extract, and ground chia seeds, and set aside to gel for 5 minutes. Then add to the processor.
  6. Use a microwave to melt chocolates with coconut oil. Blend into batter.
  7. Spray a 9-inch spring form pan and line the bottom with parchment paper. Spray parchment paper.
  8. Bake in a 350° oven with low fan for 45 minutes. Allow to cool.

Nutritional Key: Calories 210 / Carbs 32g / Protein 2g / Fat 10g / Fiber 2g