No Bake Fudge Cake
No Bake Fudge Cake
By Eatable - eatable.com.au
- A blender/food processor
- A bowl
- A spatula
- A colander or strainer
- A cake or pie tin
- Baking paper or plastic film
- 1 cup activated buckwheat
- 4 medjool dates
- 1/4 cup coconut oil
- 1 can organic black beans, drained
- 1/4 cup raw honey
- 1/4 cup raw cacao
- 1/3 cup coconut oil
- 1 tsp pure vanilla extract
- a pinch of sea salt
1. Prepare the cake tin by lining it with baking paper or plastic film. This will keep the cake from sticking to the pan.
2. Place all ingredients for the base – buckwheat, medjool dates and coconut oil – into a blender and blend until mixture sticks together to the touch.
3. Pour into prepared tin, spreading to the edges with a spatula.
Tip: If the mixture sticks to the spatula, dip it in water then continue smoothing out the base.
4. Place tin in the freezer for at least 30 minutes.
5. Drain the black beans through the colander and and rinse thoroughly.
6. Place into the blender along with the rest of the fudge ingredients – raw honey, raw cacao, coconut oil, vanilla extract, sea salt.
7. Blend until smooth, scraping down the sides of the blender in intervals.
8. Remove the base from the freezer, pour the fudge over the base and spread evenly with a spatula.
This cake can be made well in advance and kept in the freezer. At least 30 minutes before serving, remove it from the freezer and place in the fridge or on a benchtop away from direct sunlight.
"We started Eatable in 2013. Our inspiration came from our shared food intolerances and the desire to make cooking for ourselves healthy, luscious and simple. We want to share this with the world, because we believe that eating healthily is not a diet, it’s a lifestyle. We are restaurant hunters, recipe converters and yoga lovers."
Check out more of Ash & Em's work at eatable.com.au