• ½ tbsp olive oil
• 2 garlic cloves
• 170g chestnut mushrooms
• 1 red chilli
• 1 tsp ground cumin
• 400g tinned black beans
• 10g dark chocolate, at least 70% cocoa
• 1 small shot smooth coffee
• 1 lime
• Handful baby spinach
• 20g Vegan feta
• ½ bunch small Coriander
• 2 Kallo Beetroot Veggie Cakes
• 2 Kallo Spinach & Pesto Veggie Cakes

To Serve
Chilli sauce

Before you start

• Small frying pan
• Food processor
• Microplane / grater

Prepare the ingredients

1. Peel and finely chop the garlic
2. Finely chop the mushrooms
3. Pick the coriander leaves and finely slice the stalks
4. Drain, rinse and pat dry the black beans

Cook the ingredients

1. Warm the oil in a frying pan, add the garlic, mushrooms, coriander stalks, chilli and cumin and cook for 4-5 minutes
2. Add the black beans to the pan and fold to combine
3. Grate the chocolate into the pan
4. Zest the lime into the pan
5. Add the coffee into the pan and stir to combine
6. Taste and season with salt and pepper
7. Take the pan off the heat and let it cool down
8. Add the contents of the pan to the blender and pulse into a dip

Prepare to serve

1. Divide the spinach leaves between the rice cakes
2. Evenly dollop on the black bean dip
3. Crumble over the vegan feta
4. Sprinkle over the coriander leaves
5. Drizzle with chilli sauce and serve immediately