No better time than Easter time, to get into the kitchen and get creative with some yummy nutritious protein rich treats. I tested this dessert on my flatmate, firstly checking his response to the flavours and then his facial expression once I told him the bulk of this dessert contains beans.
He couldn’t tell the difference.
Mission accomplished.
Yes, beans may sound like a weird addition to a dessert but trust me on this, you can’t taste them. Cannelleni beans are the white beans that have the same shape as kidney beans but next to no flavour. Add in the coconut cream, rich caramel flavour from mesquite and coconut syrup and this slice is a pure delight to the taste buds and harmonious to your body.
Makes 6
What you’ll need
Base:
3/4 cup quick oats
1/2 cup almonds
2 tbsp coconut oil
1/4 cup cacao powder
pinch salt
Filling:
1 can cannellini beans
3 tbsp mesquite powder
3 tbsp coconut syrup (or can use maple syrup or rice malt)
1 can full fat coconut milk at fridge temperature
1 tbsp coconut oil
1 tsp pink salt
1/4 cup shredded coconut – toasted
What to do:
In a food processor whizz together all your base ingredients until the nuts are blended down and you reach a sticky mixture.
Transfer to a small tupperware container lined with baking paper, cover and place in the fridge.
In a food processor process your beans until you reach a smooth consistency
Add in the mesquite, coconut syrup, coconut oil and salt, and process until incorporated
Remove the can of coconut milk form the fridge, the top should have solidified, scoop out just the solid layer off the top and add this to your mixture, process until it’s thoroughly mixed through.
Pour your caramel mixture over top of the base spreading evenly to ensure the top is smooth.
Layer on your toasted coconut, cover and place in the freezer for 1 hour or until firm.
Remove from the freezer and carefully lift out the slice, remove from the baking paper and depending how much of a sweet tooth you are either cut them into 3 or 6 slices.
Enjoy x
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