Dietary Chocolate Bean Cake

Ingredients:

14-17 oz of cooked beans (originally canned)
3 – 4 chicken eggs
2 oz of shredded coconut
7 oz of white chocolate or chocolate coating.

Start by rinsing the beans, then soak them in water overnight or for about 12 hours. Cook them until tender, then drain (I used cooked beans from the freezer). If you’re using canned beans, just rinse them and let them drain.
Blend the beans in a food processor or grind them using a meat grinder, mixing with the egg yolks until you achieve a smooth consistency, then add the shredded coconut.
Meanwhile, melt the chocolate (or chocolate coating) in a double boiler and mix it with the bean mixture.
In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the mixture.
Transfer the finished batter into a greased 10-inch (25 cm) round baking pan (you can also use individual molds or a slow cooker).
Bake for 30 – 40 minutes at 350°F (180°C) in the oven or for 40 minutes in a slow cooker.
Enjoy your meal! P.S. I’ve baked this cake several times. By changing the color of the beans, chocolate, or shredded coconut in this recipe, you’ll get a new color and flavor each time.