This dessert is one of my favorite low-sugar treats, and it's amazingly good. It's dark, dense, and tastes like a cross between a brownie and chocolate cherry cheesecake. The cake--or cut the dessert into soft bars, if you prefer--is sweetened primarily with dates, not refined sugar. Dark sweet cherries provide more sweetness as well as a flavor boost and contrast. I sometimes add dark chocolate chips for an even greater chocolate hit. For a cake that's so good, it's also rich in nutrients. Black beans provide a substantial amount of protein (no, they don't give the cake a "beany" flavor). The cake also is rich in beneficial fiber. From a nutritional standpoint, the cake really is "worth eating." Diabetics and anyone wanting to "eat healthy" can enjoy the cake in moderation (of course!). You mix up the batter for the cake in a food processor, and I usually air fry the cake in about 30 minutes. The cake is great warm, but I like it best refrigerated and then cut into smallish (okay, medium-sized) squares. Enjoy!
Chocolate Cherry Protein Cake (Diabetic Friendly) -- Makes an 8-inch Cake
1/2 cup of rolled oats (I use old fashioned)
3/4 cup of pitted dates
15-ounce can of no-salt added black beans with their liquid
1/2 cup of canola oil
2 egg yolks
1 teaspoon of vanilla
1/2 teaspoon of chocolate extract (optional but good)
1/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of pitted dark sweet cherries (I use unsweetened frozen cherries)
1/2 cup of dark chocolate chips
1-2 tablespoons of chopped or ground almonds
Spritz an 8-inch square pan with non-stick cooking spray or line the pan with foil and spritz the foil with spray for easier cleanup. Add the oats and dates to a large food processor fitted with the S-blade and process them together until the oats are ground into a flour and the dates are little specks in the flour (usually 2-4 minutes). Add to the oats/dates the black beans with their liquid, the oil, the egg yolks, the vanilla, and chocolate extract and process them in until completely incorporated into the dry ingredients and the beans are completely ground. Add the cocoa powder, baking powder, and salt to the mixture and process them in until incorporated. Remove the S-blade (carefully!) from the mixture and stir in by hand the cherries and chocolate chips. Scrape the mixture into the prepared pan (it will be thick) and spread it out evenly with a spatula. Sprinkle the almonds evenly over the top of the batter.
Air Fryer: Air fry the cake at 320 degrees for about 30 minutes or until set.
Oven: Preheat the oven to 350 degrees and bake the cake for 30-35 minutes or until set.
Let the cake cool in its pan for at least 20 minutes before serving it. Alternatively, let the cake cool completely and then refrigerate it to serve cold.
Store any uneaten cake in the refrigerator.
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