Also it warranted the making of a full-fledged CAKE.
Thanks to The Spunky Coconut for the basic recipe & inspiration!
Add to your handy-dandy food processor*:
2 cups cooked white beans**, room temperature
17 drops liquid stevia***
1.5 tsp vanilla extract
1/3 cup agave
* I use my friend VITACOST THE VITAMIX... aka my mom's retro vitamix that I tend to get confused and call vitacost.
** I cooked my own, but you could also use unsalted canned beans, rinsed and drained. To boil your own, either soak overnight first, or boil for 10 mins, then turn down and simmer.
*** I use Wisdom Natural Sweetleaf. I am absurdly picky and sensitive to stevia bitterness, and I approve of this brand, when used with care.
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1.5 tsp baking soda
1.5 tsp baking powder
Heat oven to 325. Pour batter into a small cake pan, lined with parchment/waxed paper on the bottom, and greased all around. Bake at 325 degrees for ~30 minutes- when done, top should be golden, slightly risen, and a toothpick poked into the center should come out clean.
Combine in a small pan over low heat:
14.4 tbs**** cocoa powder / carob powder (I used ~1/3 carob)
4.8 tbs extra light olive oil (coconut oil would work too)
3/4 cup coconut milk
12 drops stevia
1 tsp agave / to taste
**** 16 tbs = 1 cup, so 14.4 = somewhere around a very scant cup
Mix well, and add:
2 tbsp coconut flour, sifted.
Let frosting cool. If necessary to achieve frosting-consistency, refrigerate before using.
After the cake comes out of the oven, let sit for 10 minutes, then remove from pan and let cool completely on cooling rack before frosting.
Then enjoy! I couldn't believe how amazing this turned out.
I'm never much of a cake person to begin with, but this really is perfect. My whole family approved as well!