Hey ,
My YouTube Live crew recently asked me to share a recipe that's been bringing me unexpected joy this season. Now, I'm usually the first to roll my eyes at those "healthy" recipes that try to sneak cauliflower into everything (like, can we just let a brownie be a brownie?!). I believe in keeping food energy-neutral and joy-infused.
But then curiosity got the better of me...
I had a can of black beans in the pantry that was destined for tacos, and I wondered... could I "magic" them into a cake?
FRIENDS! The result is incredible. I've been eating this "chocolate cake" every night for a week and laughing wickedly 😏 at how good it is. It falls somewhere between a bread pudding and a flourless chocolate cake – divine, filling, and secretly packed with chia seeds (you won't even notice them, I promise!).
And the best part? It doesn't taste like a chocolate bean dip pretending to be dessert (you know the ones!).
So, you want the recipe, right? 😉 Scroll on!
But first, a little something I live by: "Don't yuck my yum." In my family, we all eat a little differently. I don't eat meat, and the boys don't eat bean cake (their loss!). We respect each other's food choices, and I extend the same courtesy to you.
That said, I really hope you'll give this a try. You might be surprised at how delicious it is! Oh btw, I think it's much better warmed up than cold, but who am I to judge how you eat your chocolate!
JZ's Life by Chocolate Cake
1/2 c black beans
3/4 c oats or flour of your choice
1/2 ripe banana
1/2 tsp baking powder
1 tsp apple cider vinegar
2 tbsp cocoa powder
1/2 c plant milk of choice
1/2 c water
3 medjool dates, pitted
1 tsp vanilla
1 tbsp chia seeds
pinch of salt
dark chocolate chips (optional)
Frosting:
1 tbsp cocoa powder
1 tbsp peanut butter or nutella
1 tbsp maple syrup
(you can add some dark chocolate chips to this one too if you want a little more depth)
add 1 tsp of water at a time until you reach desired consistency
Pre-heat oven to 325
Blend ingredients in a food processor or blender.
Place in an oven safe dish - I suggest not greasing the dish as the cake is dense and moist
Bake for 30 - 40 mins (depending on your oven) until a toothpick inserted in the center comes out clean.
Consider rotating the cake dish 1/2 way through
Chill for 15 - 20 mins
Blend the "frosting" and spread generously on top.
Refrigerate
ENJOY!
With bean and chocolate smiles,
✌️Coach JZ
P.S. Let me know if you try it and what you think! I'm dying to hear your reactions.
P.P.S. Hope you have a great holiday weekend for those celebrating!
Nutritional Breakdown per Serving ( these numbers are estimated and dependent on the cake being divided into 8 servings):
Per Serving:
- Calories: ~170-200 kcal
- Carbohydrates: ~30-35g
- Fiber: ~5-7g 🙌
- Sugars: ~15-20g (mostly from dates and banana - sugar is sugar, but with dates and bananas contain natural sugars along with fiber, which helps slow down the absorption of sugar into the bloodstream, preventing blood sugar spikes and providing a more sustained energy release compared to simple sugars)
- Protein: ~5-6g (this amount of protein contributes a small amount towards maintaining and repairing your body tissues, by providing the building blocks needed for cellular function, potentially helping you feel slightly fuller after a meal due to its slower digestion rate)
- Fat: ~5-7g
- Saturated Fat: ~1-2g
- Sodium: ~50-70mg
Key Nutrients:
- Iron: Good source from black beans
- Potassium: Good source from banana and black beans
- Magnesium: Good source from black beans and oats
- Antioxidants: From cocoa powder
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