Ingredients

250 gr pitted dates

90gr cafe espresso

80gr polenta

180 gr vegetable oil

1*400red kidney beans drained

reserve 120ml of the liquid for the batter

80gr coacao powder

2 tablespoons vanilla bean paste

2 tablespoons gluten free baking powcder

1 teasepoon sea salt

2 very ripe advocadoes 4 tablespoons caocao powder

4 tablespoon carob syrup

some blue berries to decorate

50gr chocolate grated

Method

Preheat the oven to 200.c/gas 6 .

roughly chop the dates place in a small heatproofbowl then pour over the hot cofee pour in a food processor and blend the dates to a sticky paste , add the rest of the ingredients for the cake and blend until the mixture is perfectly smooth , transfer the mixture to a preferred cake tin and smooth the top with a smooth bake for 30 minutes when tested with a skewer it should come still wet leave to cool . In the tin for 10 minutes before transferring to a wire rack to cool .

To make the icing scoop the advocades out of their skins and blend in a food processor with the coaoa and carob syrup taste and add more syrup to your liking . When ready to serve transfer the cake to a serving plate and using a palette knife , spread the icing over the top , decorate with the blueberrries and finish with the grated chocolate .

When ready to serve transfer the cake to a serving plate and usingg a palette knife , spread the icing over the top ;decorate with the blueberries and finish with the grated chocolate .

• Uncategorized