Ingredients
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the crust :
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1 cup gluten -free rolled oats (not instant)
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cup almond meal or flour
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cup tahini (sesame seed paste)
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cup melted coconut oil
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cup maple syrup
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of salt
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the filling :
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1 can drained and rinsed chickpeas (garbanzo beans), reserving 1/3 cup liquid
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2 ripe bananas , mashed
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1 teaspoon vanilla extract
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cup unsweetened applesauce
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cup sunflower seed butter or almond butter
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2 tablespoons maple syrup
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cup chopped walnuts or pecans, toasted
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the frosting :
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cup unsweetened cocoa powder
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cup maple syrup
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cup unsalted cashews, soaked overnight and drained
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teaspoon sea salt
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teaspoon baking soda
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teaspoon espresso powder (optional)
Directions
Sub_Title: Wholesome, Gluten-Free, High-Protein, Low-Carb Masterpiece with Mediterranean Twist!
Description: This one-of-a-kind cake combines the exotic goodness of Morocco with the health benefits of plant-based living. Rich in protein and fiber, yet low in carbs, this decadent treat will leave you feeling satisfied without weighing you down. It’s perfect for special occasions or anytime you crave something truly extraordinary.
Ingredients:
For the crust:
1 cup gluten-free rolled oats (not instant)
½ cup almond meal or flour
¼ cup tahini (sesame seed paste)
¼ cup melted coconut oil
¼ cup maple syrup
Pinch of salt
For the filling:
1 can drained and rinsed chickpeas (garbanzo beans), reserving 1/3 cup liquid
2 ripe bananas, mashed
1 teaspoon vanilla extract
¼ cup unsweetened applesauce
¼ cup sunflower seed butter or almond butter
2 tablespoons maple syrup
¼ cup chopped walnuts or pecans, toasted
For the frosting:
¾ cup unsweetened cocoa powder
⅓ cup maple syrup
⅓ cup unsalted cashews, soaked overnight and drained
¼ teaspoon sea salt
¼ teaspoon baking soda
⅛ teaspoon espresso powder (optional)
Instructions:
Day 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
In a large bowl, combine the oats, almond meal, tahini, coconut oil, maple syrup, and salt. Mix well until a sticky dough forms.
Press the dough evenly into the bottom of the prepared pan. Bake for 10 minutes, or until lightly golden brown. Set aside to cool completely while preparing the filling.
Day 2: Make the Filling and Frosting
Place all the filling ingredients in a food processor or high-speed blender and process until smooth. If the mixture is too thick, add reserved chickpea liquid, 1 tablespoon at a time, until desired consistency is reached.
Mix together the frosting ingredients in a medium bowl until smooth and creamy. Set aside.
Day 3: Assemble the Dream Cake
Spread the chilled chickpea filling evenly over the cooled crust. Top with the remaining 2/3 of the chilled chickpea mixture.
Frost the entire cake with the vegan chocolate frosting. Sprinkle with toasted chopped nuts if desired.
Refrigerate for at least 4 hours or overnight before serving. Slice and enjoy!
Note: The cake can also be made ahead of time and stored in the refrigerator for up to 3 days. Let sit at room temperature for about 30 minutes prior to serving.
Serves: 12 servings (generous squares)
Difficulty: Medium
Nutrition Facts per Serving (without optional toppings):
Calories: 248 kcal
Carbohydrates: 33 g
Protein: 10 g
Fat: 12 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 46 mg
Total Sugars: 10 g
Dietary Fiber: 7 g
Added Sugar: 3 g
Vitamin A: % Daily Value*
Vitamin C: % Daily Value*
Calcium: % Daily Value*
Iron: % Daily Value*
Potassium: % Daily Value*
