New and improved Haricot rouge chocolate cake!!

If you've been following my blog, you would remember a post about a red kidney bean (haricot rouge) chocolate cake I made for my Aunt a while back! It was slightly unhealthy as it contained some butter and sugar, but I have substituted those with coconut oil and a little honey with great results:)!
I made two batches, the first was slightly runny and bitter tasting, but I added some almond meal to the second batch which lead to a better texture and taste!:) I would perhaps add a little more honey or add some fruit (such as apple or pear) next time round if you aren't overly keen on the taste of dark chocolate.

IMPROVED KIDNEY BEAN CHOCOLATE CAKE

• 150 g of drained and washed kidney beans(cooked)
• 1 tsp of coffee diluted in a few drops of water
• 1 tsp vanilla
• 35g of cocoa
• 1 tsp baking powder
• Half a tsp of baking soda
• Pinch of salt
• 40 g of coconut oil (melted)
• 45 g honey (more if you have a sweet tooth)
• 3 eggs
• 2 heaped tbsp of almond meal
• Fruit (optional)

1. Preheat your oven to 180 degrees Celsius.
2. Blend up your beans to a smooth paste in a large bowl.
3. Beat in your coconut oil, vanilla, diluted coffee and honey until you obtain a consistent batter.
4. Beat in your eggs, one at a time.
5. Fold in your baking powder, baking soda, salt, cocoa and almond meal until you obtain a really smooth batter.
6. Pour your batter into a prepared tin (grease and flour), and bake for 35 minutes in your preheated oven. Add some fruit such as sliced pears/apricots to the base of my mould if you wish to make an upside down chocolate cake as well as add some natural sweetness.

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