This torte, although not a diet food by any stretch, is on the healthier side of the dessert cart due to the MCT’s(Medium Chain Triglycerides) in the coconut oil, the reduced sugar and the sugar buffering effect of the beans’ soluble fiber. It is also almost agonizingly rich both in its flavor and mouth-feel. It is quite sufficient in rather small doses, but does not punish so readily as many desserts when eaten in more generous ones.
Ingredients:
- Dry(ish) Ingredients
- 1 cup cooked black or kidney beans
- 1/4 cup pecans (Nourishing Traditions crispy style preferred)
- 3/4 cup almonds (Nourishing Traditions crispy style preferred)
- 3/4 to 7/8 cup cocoa (to taste, I prefer my chocolate very dark)
- Fat
- 1/2 cup coconut oil (I have used 1/4 cup coconut oil and 1/4 cup butter or 1/2 cup butter depending on mood and availability of coconut oil).
- Liquid Ingredients
- 1/4 cup Orange or Orange/Pineapple Juice concentrate
- 1 1/8 cup coconut cream
- 5 eggs or equivalent egg substitute
- Sweeteners
- 3/4 cup honey or 1 cup sugar (raw preferred)
- 3/4 tsp 85% stevioside stevia powder
- or 1/2 tsp liquid stevia extract
- Flavorings (Optional)
- 1/4 cup Rum or equivalent Rum extract
Process:
Process almonds, pecans and oil in a food processor until relatively smooth (a little bit of graininess is unavoidable). Add the beans, juice concentrate and coconut cream and continue processing until smooth again. Now add the cocoa and sweetener and incorporate them thoroughly.
Here the process forks:
- Either add the egg substitute and mix in thoroughly
- or add eggs one at a time mixing each in thoroughly before adding the next.
Pour batter into a 9 inch round cake pan that has been greased and “floured” with cocoa and place in cold oven. Turn oven on to 300° and cook for 1 hour and 5 minutes. Check with a toothpick. It should come out not quite clean.
Subscribe
