2 cups cooked red lentils
1 cup pitted dates
1 cup hot espresso coffee
1/3 cup cocoa
2 tsp cinnamon or 1 drop Cinnamon Oil (you could try peppermint, too.)
1/2 cup coconut oil, melted
1/2 cup honey
1 tsp vanilla
1/2 cup coconut flour
2 tsp baking soda
1/4 tsp salt
1 cup chopped nuts of choice
The day before, put about 1 cup of red lentils to soak (make sure you use a much bigger contained, as the will expand to over two cups before you are done). Soak for at least 12 hours.
Rinse thoroughly, and then cook the lentils in fresh water until well cooked (maybe around 15 mins). Drain, and then leave to sit in a sieve for another hour to get some more of the moisture out.
Pour hot coffee over the dates. Leave to sit for about 5 mins.
Preheat oven to 350. Line a 9″ x 13″ baking pan with parchment paper and set it aside.
In a large food processor, combine the lentils, dates with coffee, cocoa, and cinnamon oil. Blend until very smooth. This could take up to 5 minutes.
Add the eggs, and blend until combined. Then add the coconut flour and blend again.
If your food processor is big enough, continue with the next step. Otherwise transfer to mixing bowl. Add the coconut oil, honey, baking soda, and vanilla and stir to combine. Throw in a handful of nuts.
Pour the batter into the lined baking dish, and cook for about 40 minutes. A skewer inserted into the center will come out clean when it is done.