Kai’s Bravo Chocolate Cake

(Nutrient dense, high fiber and high protein, vegan and gluten-free)
1 1/2 Cups (1 can) cooked beans, drained & rinsed (black, red or chickpeas)
1 Tbl Chia seeds soaked in 3 Tbl.s water
4 Tbl.s Coconut oil, melted
1/2 Cup raw cashews
1/2 Cup Almond meal
1/2 Cup Honey or Maple syrup
1/2 cup Raw Cacao powder
1/2 tsp. Baking soda
1/2 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Tangerine (or orange) zest
2 Tbl.s Tangerine (or orange) juice
1 tsp. Vanilla

2 Medium Avocados
1/2 Cup Honey or maple syrup
3/4 Cup Raw cacao powder
1 tsp. Vanilla
Pinch of salt (optional)

Preheat oven to 350f. Lightly grease 9inch cake pan with coconut oil.
Mix chia seeds with water and let sit a few minutes, stirring occasionally.
Add all ingredients, including chia seed mixture into food processor. Blend until smooth. The batter will be thick. Spoon into greased pan and spread evenly. Bake 25-30 minutes. Let cool in pan until completely cooled.

Blend all ingredients in food processor until smooth.
Spread on cooled cake and enjoy!

Optional: decorate with pecans, macadamia nuts or walnuts


Contributor Kai Bravo is favorite guest chef at the Saladmaster Foodture Cooking School. Visit her website to learn more about her book and film projects at www.kaisgarden.com.

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