Ingredients (for a cake of 18 cm diameter):
For cake base:
• 250 g canned red beans
• 10 g raw cocoa powder
• 40 g oat flakes
• a pinch of Himalayan salt
• 80 g maple or agave syrup
• 40 g coconut or sunflower oil (cold pressed)
• 2 teaspoons vanilla extract
• 1/2 tablespoon baking powder
• handful of almonds
For chocolate ganache:
• 1/2 can coconut milk
• 60 g vegan chocolate
• 1 tablespoon agave syrup
For raspberry and strawberry dressing:
• 60 g fresh raspberries
• 3 tablespoons Dida Boža organic strawberry spread
• 3 tablespoons water
• 2 tablespoons psyllium flakes
Heat the oven to 180 degrees. Put all the ingredients into the blender.
Mix until you get smooth mixture. Pour into the baking mold and put in the oven. Bake the cake base for about 15 minutes at 180 degrees (in the oven with a fan).
After 15 minutes, turn off the oven and leave the cake base for 10 minutes.
Chocolate ganache :
Place coconut milk and chocolate in a steam bowl, stir lightly until ingredients are mixed, that is until you get thick mixture of creamy texture. Add agave syrup and pour over the cake base. After that you make the strawberry and raspberry dressing. Put fresh raspberries, Dida Bože organic strawberry spread and water into a bowl.
Cook on the stove for 5 minutes (until raspberries fall apart) and then add psyllium flakes. Pour over chocolate ganache and leave in the fridge to cool.
Decorate as desired before serving. Enjoy!