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Preheat the oven to 350 Fahrenheit. Line two cake tins with parchment paper.
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Start by draining the black beans and adding to a saucepan along with the pitted dates. Fill with water, bring to a boil and simmer for 3-5 minutes until the dates are as soft as can be without falling apart.
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Add cocoa powder. Blend until smooth and pour into a large mixing bowl.
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Add the whole eggs to a bowl and beat. Slowly fold into the mixture, stirring well. Add the coconut flour and mix really well.
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Divide evenly into both tins and place in the oven to bake for 50 minutes, or until you can insert a knife into the cake and it comes out clean.
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While the cake bakes, make the icing. Simply blend the coconut oil with the agave syrup, cashew butter, vanilla extract, water and a generous pinch of salt until smooth. Leave on the side to thicken while the cake bakes.
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Once the cake is fully baked, leave on a cooling rack until cooled. Layer as in the picture with icing sandwiched between the cake and oozing on top. Generously sprinkle some cacao nibs on top for a delicious crunch.
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Enjoy!