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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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What do you make for a chocolate freak who's allergic to dairy, nuts and soy? Any chcolate except unsweetened is out because of the lethicin, and butter, coconut oil and most shortening is off the books too! Well, I got creative, and busted out the black beans! Read more ! My initial batch had mixed reviews because of the banana flavour, so I used a rather interesting blend of ingredients in this batch - flaxseed, apple butter and an egg as well. Add rich, dark-roast coffee and bitter chocolate too and you've got a winner! Ingredients:
2 tbsp ground flaxseed |
1/3 cup hot coffee |
2 oz unsweetened chocolate, melted |
3 3/4 cups cooked black beans |
1 banana |
1/3 cup apple butter |
1 egg |
1/2 cup honey |
2/3 cup brown sugar |
1 cup dark cocoa |
1/2 tsp salt |
2 oz rolled oats (can use instant - 2 packets) |
Directions:
1. Preheat the oven to 350F, line a 9x13 pan with parchment and lightly grease.
2. Whisk together the flaxseed and coffee, let stand 5 minutes.
3. Combine all the ingredients, except the oatmeal, in a food processor.
4. Blend until completely smooth, scraping the sides of the processor as needed.
5. Pulse in the oatmeal.
6. Bake 35-40 minutes.
7. Chill in the fridge before slicing for best results.
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