Recipe: Decadant Chocolate Cake (the super healthy way)


• 1 can (400 gm) Chickpeas (drained and rinsed)
• 130 g Zucchini
• 2 tablespoons Raw Cacao Powder
• ½ teaspoon Stevia
• 1 tablespoon Coconut Oil
• 3 tablespoons water
• 2 large eggs, organic, free range
• ½ teaspoon Baking Powder (gluten free)


1. Preheat the oven to 175°C/350°F. Lightly grease and flour an 8 inch round cake pan.

2. In a food processor or blender, combine the chickpeas and zucchini. The zucchini can be chopped, but be sure to leave the skin on.

3. Process until smooth.

4. Add the rest of the ingredients and process until well combined.

5. Pour into the prepared baking dish and bake for 50 minutes, or until a toothpick inserted in the middle comes out clean.

6. Allow the cake to cool for 10 minutes before serving.