Aduki bean chocolate dessert
This recipe is wheat, yeast, dairy free and with a low Glycaemic Index if you use agave syrup instead of sugar and gram flour instead of normal flour. Perfect nutrition when you want to have a little treat.
- 150 gr pre-soaked aduki beans
- 3 tablespoons agave syrup (or sugar)
- 3 tablespoons cocoa powder
- 1 tablespoon coconut oil
- 1 egg
- ½ tablespoon gram flour
- 1 pinch baking soda
- cinnamon and other spices to taste (optional)
Soak the beans overnight. Cook the beans in boiling water for at least one hour then blitz in a food processor. Check that there’s no small bits left, you need to get a smooth paste.
Mix all the ingredients together: melt some coconut oil over boiling water if the weather is cold and set some of it aside for the ramekins.
The mixture should make 4 small muffins. Swirl the coconut oil inside the ramekins, pour the mixture in and cook in the oven for 15-20 minutes at 150 degrees Celsius.
Picture credits: Sheina Donaldson