Black bean brownie with raspberry and banana sorbet

A cake with lots of fibre and protein and no refined sugar. Served with a sugar-free sorbet on the side. A great dessert – also for guests.

Black bean brownie with raspberry and banana sorbet

1 tin of black beans
100g almond flour (or blend whole almonds until they are finely ground)
175g pitted dates
150ml cacao powder
4 eggs
100g butter or coconut oil
1 tsp vanilla powder
2 tsp instant coffee, stirred into a bit of hot water
A pinch of salt
100g dark chocolate (at least 70%) for the icing

Raspberry and banana sorbet
3 frozen bananas, sliced
300g frozen raspberries
½ tsp vanilla powder

Preheat the oven to 175 degrees (hot air circulation). Combine all ingredients into a blender or food processor and mix.

Pour the dough into a greased springform tin and bake the cake until baked through, about 30 minutes.

Once out of the oven, immediately put the chocolate, chopped into pieces, on top of the hot cake and let it melt. Spread the chocolate evenly all over the cake and set aside to cool until the chocolate has set.

Right before serving, blend the frozen bananas, raspberries and vanilla powder until you get a smooth ice-cream texture. Serve the sorbet with the cake.

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