Hodgson Mill Recipe Blog

 Print Friendly and PDF

Mexican Hot Chocolate Breakfast Bars + #Giveaway


Imagine a fudgy, delicious brownie. . . and now imagine you can have it for breakfast. (That’s always a choice, I guess, but it may not be a good one if you like fitting into your clothes). With this recipe though, you can have that brownie any time of day, without feeling a speck of guilt. That’s because this one is made with sweet potato, black beans, and cocoa, Hodgson Mill Gluten Free Almond Flour/Meal and Hodgson Mill Gluten Free Coconut Flour.  

It’s intensely chocolate-y, like a dark chocolate bar, with cinnamon and a dash of cayenne pepper creating a low heat that lingers in the background of every bite.

This recipe uses honey instead of added sugars, plus it’s gluten free, and even grain free, so more of the family can enjoy. And before you think that being that “free” of things means it can’t be good too, take a look at this picture:  

Half brownie, half fudge, and all delicious.

If you’ve never baked with coconut and almond flour, I think this recipe is a good first experiment. This recipe took me some time, and I think I probably did 4 or 5 tests with slight tweaks until I hit on this exact combination. It’s a little different, for sure – I’m really starting to appreciate the crumbly-fudgy texture I’ve heard about from friends who use a nut-and-coconut paleo baking combo.  It’s still strange to me that neither almond nor coconut are the predominant flavors here–just CHOCOLATE.

 You will need a food processor to whip it up (unless you’re feeling very strong and determined, in which case I bet you could get pretty good results with a potato masher and a whole lot of effort). A food processor definitely makes this recipe easier.  I don’t have any pictures to share of the food processing steps because, to be honest, mashed black beans and sweet potato don’t look all that appetizing. You’ll just have to trust the process, and understand that this recipe is an ugly duckling . . .


 . . . until it’s a beautiful pan of rich cocoa-y goodness, scenting your kitchen with cinnamon, melting chocolate, and toasted marshmallow –y goodness from the browned coconut on top.


Well . . . how about it? Do you think you could handle a lightly sweet, spicy dark chocolate square with your morning coffee?

 Well, you have the chance to win a prize pack with new Hodgson Mill Gluten Free Coconut Flour and Gluten Free Almond Meal/Flour and make your own by entering the contest below! It’s so exciting to have so many new products to give away. Good luck!

a Rafflecopter giveaway

Mexican Hot Chocolate Breakfast Bars


  • 1 can (15-oz) black beans, rinsed and drained
  • 1/4 cup honey
  • 3 Tbsp. coconut oil
  • 1/4 cup medjool dates pitted (about 5-6)
  • 1 1/2 cup cooked sweet potato (1 15-oz can, or 1 large baked sweet potato)
  • 2 eggs
  • 1/4 cup yogurt
  • 2 Tbsp. Hodgson Mill Milled Flax Seed, or 2 travel packets
  • 2 tsp. vanilla extract
  • 1/2 cup + 2 Tbsp. cocoa powder, plus 1 tsp. more for pan
  • 1/2 cup Hodgson Mill Gluten Free Almond Meal/Flour
  • 1/2 cup Hodgson Mill Gluten Free Coconut Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • dash of cayenne pepper (optional)
  • 1/4 cup chocolate baking chips, for top
  • 1/4 cup flaked coconut, for top (optional)


Preheat oven to 350°F.  Spray a 9x9 inch pan with cooking spray and "flour" it with 1 tsp. cocoa powder, shaking until cooking spray is evenly coated with cocoa. In the large bowl of a food processor, combine coconut oil, dates, honey, and black beans and pulse until smooth. Add sweet potato (if you baked a sweet potato instead of using canned, cut it into chunks) and pulse again until smooth, scraping sides as needed. Add eggs, vanilla extract, yogurt, and flax seed and pulse until combined. Add all dry ingredients (including cayenne, if using) and pulse again until combined. Mixture will be extremely thick and fudgy. Spoon into prepared pan, and smooth the top with a spatula. Sprinkle with chocolate chips and coconut flakes, pressing lightly into the top of the batter. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Check after 30 minutes and cover with foil if coconut is browning more than you like. Let cool, slice, and serve.



Makes 10-12 servings

Original Recipe by Erin

You can find Mexican Hot Chocolate Breakfast Bars and other recipes from Hodgson Mill by visiting the Recipes page.

 Print Friendly and PDF

Author: Erin

b i u quote

Save Comment

Showing 51 Comments
Avatar  Natascha 12 months agoReply

Made these today! Would up the honey somewhat or the dates! They are really good! Filling!

Avatar  Jay Furr 12 months agoReply


Avatar  Richelle 12 months agoReply

Oh my! Is it okay if I eat the whole pan in one day? I just HAVE to make these. Like yesterday.

Avatar  Joanna Sprik 12 months agoReply

These look amazing!! Om nom nom...

Avatar  Heather 12 months agoReply

Looks good!

Avatar  tara pittman 12 months agoReply

I need to make these!

Avatar  tracy 12 months agoReply

Looks yummy ! Chocolate!

Avatar  Susan 12 months agoReply

Those look amazing!

Avatar  Lisa 12 months agoReply

Looks good! Have to try it!

Avatar  Jennie 12 months agoReply

Looks great, can't wait to try it!

Avatar  Dina J 12 months agoReply

I have to tell you that I CAN imagine enjoying a lightly sweet, spicy dark chocolate square with my morning coffee!

Avatar  Erin 12 months agoReply

Hi Dina, I hope you can do more than imagine it soon! :)

Avatar  Lilian 12 months agoReply

Looks delicious!

Avatar  Kzspot 12 months agoReply

Looks easy, and sounds yummy!

Avatar  christopher sorel 12 months agoReply

yum look tasty

Avatar  Mary Brown 12 months agoReply

Now that would be my choice for Cinco de Mayo!

Avatar  Linda F 12 months agoReply

These look delicious!

Avatar  Maria 12 months agoReply

These Mexican Hot Chocolate Breakfast Bars look so yummy! and best of all so healthy! Perfect for my sweet tooth!

Avatar  Katie Heath 12 months agoReply

MMMm those look awesome! Would love to win the giveaway!

Avatar  M Daniela C. 12 months agoReply

OMG!! Sounds awesome I love it , good dessert for any occasion !!

Avatar  brandi ellison 12 months agoReply

this looks so yummy i will have to make it!

Avatar  Rosie 12 months agoReply

I have been wanting to find a good dessert recipe using beans, and this is the most spectacular! And to have it for breakfast?!!! I might think anyone having it may not believe they have awoken yet! Oh boy, I must make this - asap!

Avatar  Thomas Duin 12 months agoReply

Sound Great , I will have to give theses a try.

Avatar  Dhonna Schwertl 12 months agoReply

I might just try this with an egg substitute...

Avatar  Erin 12 months agoReply

Hi Dhonna, which substitute do you think you'll try? In any case, I hope you'll let me know how it turns out! I mean to keep experimenting, and I just ran out of time to find reliable substitution recommendations for this post. :)

Avatar  Maryann D. 12 months agoReply

Coconut and Almond are two of my favorite foods. I would love to try this for sure! It looks delicious.

Avatar  vicky 12 months agoReply

seems more dessert-y than breakfast-y, but looks delicious!

Avatar  liz leblanc 12 months agoReply

sounds yummy

Avatar  Kari Thompson 12 months agoReply

These look amazing!

Avatar  Margee Sympson 12 months agoReply

looks delicious!

Avatar  CATHARINE R 12 months agoReply

Will definitely try this!

Avatar  abby ray 12 months agoReply

that looks incredibly good, will make some!

Avatar  Alana Vester 12 months agoReply

These look delicious! I would love to try to make these.

Avatar  Allison 12 months agoReply

That looks great! I love the cinnamon/chocolate combination.

Avatar  Lisa 12 months agoReply

Looks good but we eat low carb so it's not for me!

Avatar  April 12 months agoReply

Can't wait to try these new flours! This recipe looks great!

Avatar  Hollie 12 months agoReply

Looks delicious!

Avatar  Roshelle 12 months agoReply

I cannot wait to try out this recipe!!! I love it!

Avatar  Lori Jarvenpaa 12 months agoReply

Looks yummy!!

Avatar  Roxie Harwell 12 months agoReply

Yum! This looks scrumptious!

Avatar  Andy 12 months agoReply

These look amazingly delicious!!!

Avatar  cyndi br 12 months agoReply

chocolate and coconut together and its gluten free YUM

Avatar  Melissa L. 12 months agoReply

These look delicious!!!

Avatar  Jess M. 12 months agoReply

These look amazing. Not to mention they are better for you than regular desserts( or breakfasts!)

Avatar  erica 12 months agoReply


Avatar  Kaye Newman 12 months agoReply

This looks so yummy! I can't believe its not fattening!

Avatar  Kristen 12 months agoReply

These look so good!

Avatar  Tammy Brownlow 12 months agoReply

Yum! Looks like breakfast for dessert!

Avatar  amy mayer 12 months agoReply

These look SO delicious--thanks for sharing such a great recipe!!!

Avatar  karen koutrakos 12 months agoReply

WOW these look absolutely amazing !!! Pick me pick me for the giveaway !! ;)

Avatar  Samantha 12 months agoReply

The Hot Chocolate Breakfast Bars look yummy....I love using coconut and almond flour in baked goods...I never would have though that they contained beans or sweet potatoes...how clever...my kids would never know.

Copyright © 2015 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401