TOTALLY GEEKED!

ingredients
One 15 ounce can (or 15 ounces, cooked) unseasoned black beans
OR 1 1/2 cup cooked beans, any color (navy beans, kidney beans, etc)
1 cup silky tofu
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
5 1/2 Tablespoons coconut oil
1/2 cup + 2 Tablespoons honeyOR Truvia*
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
Instructions
Preheat oven to 350 degrees Fahrenheit (163 degrees Celsius).
Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
Dust cocoa all over the inside of the pan, tapping to evenly distribute.
Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly.
Alternatively, you can make cupcakes. If you’d like to bake the batter as cupcakes, line 16 cupcake tins with paper liners.
Drain and rinse beans in a strainer or colander. Shake off excess water.
Place beans, tofu,vanilla, stevia (if using) and salt into blender.
Blend on high until beans are completely liquefied. No lumps!
Whisk together cocoa powder and baking powder.
In a bowl, use a mixer to cream the butter with sweetener (erythritol or honey) until light and fluffy.
Beat the bean mixture the rest of the batter.
Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth.
Scrape batter into pan and smooth the top.
Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
If you are baking the cake as a single round layer, bake for 40-45 minutes. If you are baking the batter as cupcakes, bake for 35 minutes. Cake is done when the top springs back when you press on it.
Remove cake to a cooling rack to cool for 10 minutes.
Turn out cake from pan, and flip over again on to cooling rack.
Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavor, let cake sit overnight!
If you are stacking this cake, level top with a long serrated knife, shaving off layers until the cake round is flat and even.
Store cake or cupcakes in the refrigerator. For the best flavor and texture, warm the cake to room temperature before serving.

So basically granola and fruit?

Mellow Momma wrote:

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So basically granola and fruit?

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 Fruit has natural sugar.

Processed sugar.

Fruit sugar is fine as long as it isn't a processed sugar.

Secret chef? Never heard of it. I will Google.

When I was looking online for recipes I came across "war cakes". They are recipes from 1918 and WWI and those times.

It always amazes me how that whole generation got through all that. The ways the made the most of what they had.

I think I may be trying some of those recipes soon. Just to experience a bit of it.

Okay, the easy recipe that fits all of your requirements! I made it up with stuff I had readily available. Measurements are not exact.
You need:
a 9X13 pan.
A couple of cups of nuts. (I used almonds, but probably anything would work.)
Figs. (Maybe a cup? I don't actually remember.)
Coconut oil.
3-4 cans of coconut milk (NOT LOW FAT!!! DO NOT GET LOWFAT!!!)
Shredded coconut. (Your local food co-op will probably have unsweetened stuff, mine does and it's what I used.)
Cornstarch.
Maple syrup or honey.
Fruit! Lots of yummy fruit. (I went with a tropical theme, and had bananas, pineapple, orange, and strawberries because STRAWBERRIES.)
Oil the pan with the coconut oil, set aside.
Pulverize the nuts in a food processor until finely ground. Add figs one at a time until it all holds together. (I may or may not have added coconut oil, don't remember.) Turn out into pan and pat down firmly. Back in 350 oven for about ten minutes, or until you think the nuts have roasted a bit (maybe less?). Let cool.

In large sauce, add roughly 1/3 cup cornstarch. Add milk slowly, whisking the whole time (or there will be lumps!!). Add honey or syrup until desired sweetness (I added vanilla, but you don't have to.). Cook, stirring constantly, until think and bubbly. REMOVE FROM HEAT, and set aside.
Arrange pieces of fruit over crust, carefully pour the warm pudding over the whole thing.
Chill in fridge.
I've made it twice. Once it set nicely, the other time it was super goopy. Not sure what I did differently.

Lily, have you seen this website: www.ultimatedanielfast.com/recipes/appetizers-snacks/

I've made a few things from it this week. They aren't bad. They have cookies on there, too.