Add to food processor:
2 cups cooked white beans, room temperature.
6 eggs
1 tsp real vanilla extract
1/3 cup pure maple syrup or unpasteurized honey
~ Puree well.
Add:
¼ cup coconut oil, softened
1/3 cup coconut flour, sifted
½ tsp sea salt
1 tsp baking soda
5 tsp baking powder
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~ Puree well.
Pour into springform pan (although a regular pan works fine as well) lined with unbleached parchment paper and greased with coconut oil.
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For the Top:
You can simply drizzle with additional maple syrup or unpasteurized honey, or feel free to experiment with different flavours. Here is the raspberry sauce I used:
2 cups frozen raspberries
1 tablespoon coconut oil
Pure maple syrup or unpasteurized honey to taste
Pinch of sea salt
Juice of half a lemon (optional)
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~ Pour berries and water into a medium saucepan, over medium low heat.
~ Add your sweetener to taste.
~ Add in a pinch of salt, and juice of half a lemon (if desired).
~ Taste and adjust the sweetness/flavour.
~ Mash larger berries if desired.
~ Heat until thickened and bubbly. Let cool, spread over cake, and enjoy!