Ingredients

250 pitted dates

90ml expresso cofee

80gr polenta

180ml vegetable oil

1*400tin red kidney beans drained

(Reserve120ml of the liquid of the batter)

80gr coacao powder

2 tablespoons vanilla bean paste

2 tablespoons (gluten free) baking powder

1 teasepoon sea salt

for the icing

2 very ripe avocados

4 tablespoon coacao powder

4 tablespoon carob syrup

some blue berries to decorate

50gr dark chocolate , grated

Method

Preheat the oven to 200/c. gas 6 . Line in a 21cm cake tin with baking paper . Roughly chop the dates , place in a small heatproof bowl , then pour over the hot coffee , put into a food processor and blend the dates , add the rest for the cake and blend until the mixture is a perfectly smooth ; transfer the mixture in a prepared cake tin and smooth the top with a spoon ; bake for 30minutes ; when tested with a skewer , it should sill comes out wet , leave to cool in the tin for 10minutes before transferring to a wire rack to cool. To make the icing , scoop the avocadoes out of their skins and the cocoa and carob syrup , taste and add more syrup to your liking . When ready to serve , translate the cake to a serving plate and using a palette knife , spread the icing over the top ; decorate with the blueberries . and finish with the grated chocolate.

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