Vegan, GF, Refined Sugar Free
Happily serves 2
Allow can of coconut milk to sit in fridge overnight, untouched.
In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.
Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.
Serve immediately
Preheat oven to 350º F.
Line a loaf tin with parchment paper.
Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
Combine both wet and dry ingredients together, pour into a loaf tin.
Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.
Serve warm or toasted.
Grain free, Refined sugar free, Dairy free, Gluten Free,
Happily Serves 12
ALL ORGANIC INGREDIENTS
1 Egg
2 Cups Black beans rinsed, drained & cooked
One avocado
1 TBSP vanilla extract
1/2 Cup Coconut Brown sugar
2/3 Cup Carob
1-2 tsp Coconut oil
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp Himalayan Sea Salt
1/2 cup dairy free chocolate chips
Preheat oven to 350°. Grease an 8 x 8″ baking stone.
Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.
Add the Carob, coconut oil, baking soda, baking powder and mix again until smooth.
Batter needs to be sticky to be fudgy.
If you want it thinner add a tablespoon or so of coconut milk.
Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.
Tips: The food processor is best. It blends and hides the consistency of the beans.