Ingredients

CRUST
225g Cannellini Beans, drained and rinsed
120g Applesauce
175g Protein Plus Peanut Butter
75g Coconut flour
30g Natvia

CHOCOLATE LAYER
20g Cacao powder
80ml almond milk or water

FILLING
100g Raspberries, fresh or frozen – mashed
100g Strawberries, fresh or frozen – mashed

Method

1 – Preheat oven to 170°C, prepare a square cake tin by lining with baking paper and set aside.

2 – Add the beans, applesauce and protein peanut butter into a food processor and blend until smooth. Add remaining crust ingredients and blend/pulse until a crumbly dough has formed.

3 – Press ¾ of crust mixture into base of the prepared cake tin and set aside.

4 – In a small bowl, mix together the chocolate layer ingredients until a thick paste forms. Spread mixture out evenly over the crust and set aside.

5 – Mix together the mashed berries and spread out evenly over the chocolate layer.

6 – Finally sprinkle/crumble the remaining ¼ of the crust over the top and place in the oven to bake for 40 mins (checking occasionally to ensure the top does not burn). Allow to cool slightly before removing from tin and leave to cool completely before slicing into 12-16 pieces. Store in the fridge for up to 5 days.

A big thank you to @mainlymonica for the recipe!