I like to think of these 'Chocolate Bambeanie cakes' as 'Rice Krispie cakes' newer, cooler, older brother.
What are Bambeanies?
Well my friends, up until a few days ago I had no idea either. Bambeanies are made by Rainforest Foods and are marketed as a low sugar (less than 3g per serving), allergen-free breakfast cereal. They are made of beans rather than rice and so have a relatively high protein content (14g/100g). Rainforest Foods' is dedicated to helping the environment that their ingredients come from and so, for every pack sold, they fund the protection of 4 square metres of rainforest - which I think is pretty darn cool. Most importantly they're super tasty and worked great in this bake :D
(I have linked Rainforest Food's website below incase you want to find out more)
The Recipe:
--> Depending on the size of the cupcake cases used, the recipe makes about 10 cakes
Ingredients:
• 120g Bambeanies
• 100g Date syrup (feel free to sub for maple/golden)
• 50g Margarine (I used Pure's Sunflower spread)
• 1.5 tbsp Cacao powder
• A handful of sulphite-free dried apricots (chopped up)
Method:
1. Melt the spread in a pan over a low heat.
2. Add the syrup and cacao powder to the pan, and mix.
3. Remove from the heat and pour in the Bambeanies + chopped dried apricots.
4. Spoon the mixture into cake cases.
5. Place in the fridge to set (I set mine overnight).
6. ENJOY!
Rainforest Foods (2020), Bambeanies: https://rainforestfoods.com/bambeanies/ingredients/