This Coconut Berry Crumble Is an amazing tasting cake that will surprise anyone. No one will know these are made mainly with white beans. Try having for breakfast or served with coffee as an afternoon treat.
Thanks Mike Brandt for the great recipe name!
1 Can white beans, drained and rinsed
1 c unsweetened coconut flakes, split in half
1 c unsweetened almond milk
2 scoops Strawberry About Time protein
1/2 c dried cherries
1/3 c unsweetened carob chips
2 T melted coconut oil
2 T water
2 T pure vanilla extract
1 T cinnamon
1 T chia seeds, split 1 t and 2 t
1 T coconut flour
1/4 t salt
Preheat oven to 350 degrees.
Soak cherries in water for 5 minutes. Place rinsed beans in the food processor with water and cherries, blend till coarse. Add protein, salt, cinnamon, 1 t chia seeds, 1,2 c coconut flakes, coconut flour and vanilla. Process till well blended. Turn food processor back on and slowly add the unsweetened almond until the entire cup is worked in.
Spray an 8×8 square baking pan with non stick spray. Fill with the bean batter. Top with the remaining 2 t chia seeds, then spread the last 1/2 c coconut flakes, then top with the carob chips.
Bake for 25 minutes, turning halfway through. Allow to cool completely and serve
The aromas from this cake are hypnotizing and wonderful, this recipe will tempt the taste buds of anyone.