- 2 cups white beans cooked or canned (see notes)
- ¼ cup coconut oil (and more for greasing the pan)
- 3 eggs
- 2 teaspoons vanilla
- 1 ½ cup coconut sugar
- 2½ teaspoons baking powder
- ½ cup unsweetened coconut finely ground
- ½ cup chopped walnuts
- ½ cup golden raisins (soaked for 15 minutes)
- Additional unsweetened coconut (shredded) for sprinkling on top (optional)
- Preheat oven to 350
- Lightly grease an 8×8 baking dish with coconut oil, set aside.
- Drain the beans (you can discard the liquid) and put them in the food processor.
- Process until they are completely smooth (this will take a few minutes.) Scrape down the sides every minute or so.
- Add coconut oil and process
- Add eggs and vanilla and process
- Add coconut sugar, baking powder and coconut and process
- Stir in (do not process) the chopped walnuts and soaked raisins.
- Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Sprinkle the top with shredded coconut, if you wish.
- Allow to cool completely before cutting
If you’re using canned beans, use (1) 15 1/2 oz can of white beans.
If you’re using dried beans, soak about 3/4 cups of dried beans in water overnight.(I always soak more and what I don’t use, I freeze after cooking.)
In the morning, drain and rinse. Add enough water to cover and bring to a boil. Reduce to simmer and cook for about 1 hour or more. You want them to be very soft.