We're busy with the book, on the intense recipe editing stage right now, but also taking some time to enjoy the festivities.
Hope your holidays are peaceful.
Clementine Fudge Cake
(makes one 8" x 8" / 20cm x 20cm cake)
about 5 clementines - divided
2/3 cup coconut sugar - divided
3 tablespoons chia seeds
1/2 tablespoon vanilla extract
1/2 cup hazelnuts
1/4 cup chocolate chips - I used vegan mini-chips
1 cup cooked black beans
2 tablespoons sesame tahini or another nut butter
1/4 cup cocoa powder
1/2 tablespoon coconut oil
1/4 heaping cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ripe starfruit - optional
1. Preheat oven to 350 F. Place the hazelnuts on a baking tray, roast for 7-10 minutes. Let cool, rub with a kitchen towel to remove the skins. Pulse in a food processor into medium sized pieces and set aside.
2. In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth. Set aside.
3. In a food processor, grind the chocolate chips into small pieces. Add the black beans, tahini, cocoa powder, coconut oil and the remaining 1/3 cup of sugar and blend to combine thoroughly. With the machine still running, start to pour the clementine mixture into the bean mixture, blend until smooth. Add the brown rice flour, baking powder and soda, mix to incorporate.
4. Transfer the dough into a mixing bowl, add the chopped hazelnuts and work them in. Line a baking pan with parchment paper, spoon the dough into the pan and smooth it with a wet spoon into an even layer. Slice the remaining clementines and arrange them on top, pressing them into the dough gently. Slice the starfruit (if using) and arrange on top in the same manner.
5. Bake at 350 F for 30-35 minutes. Let cool completely before slicing. Let cool before serving or refrigerate for better flavour.