Garbanzo Bean Chocolate Cake with Peanut Butter Icing

I will be the first to admit my photo taking skills need some improvement! I had planned to take a picture of a slice, but by the time I remembered there wasn't a crumb to be found; it really is that good! I love to cook, and I am always looking for ways to make recipes a little healthier and this chocolate cake is no exception. The date and coconut milk mixture makes it much lower in sugar than most cake recipes, and with the garbanzo beans and coconut milk it is packed with protein and healthy fats! Give it a try and let me know what you think!

Garbanzo Bean Chocolate Cake

Ingredients:

Cake

1 Can Garbanzo beans drained and rinsed

4 eggs

1.5 c chocolate chips-I use Enjoy Life soy free (if you want complete sugar free you can use Lily’s chocolate chips which uses stevia)

1 c dates

1 c full fat canned coconut milk

pinch salt

½ tsp baking powder

1 tsp pure vanilla extract

Icing

½ cup peanut butter

½ cup full fat canned coconut milk

¼ c chocolate chips melted

pinch salt

½ tsp pure vanilla extract

Instructions:

Cake

1-Preheat oven to 350. Oil a 13x9 pan-I drizzle olive oil and spread around with a paper towel (for thicker cake use smaller pan. Cooking time may take longer)

2-Melt chocolate chips in microwave for 2 minutes, stirring every 30 seconds until melted and smooth

3-Blend dates, and coconut milk in blender until smooth.

4-In food processor blend beans and eggs until smooth. Add, melted chocolate, date mixture, salt, baking powder, and vanilla- blend until well combined.

5-Pour into pan and bake for 30-40 minutes or until toothpick comes out clean

6-let cool completely

Icing

1-Blend PB, coconut milk, melted chocolate chips, salt, and vanilla in a blender

2-Spread over cooled cake

Notes: You can add chocolate chips, nuts, etc to cake batter.