Mexican Hot Chocolate Breakfast Bars

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Imagine a fudgy, delicious brownie. . . and now imagine you can have it for breakfast. When it’s made with sweet potato, black beans, cocoa, and Hodgson Mill Gluten Free Coconut Flour and Gluten Free Almond Flour/Meal, maybe you should!


  • 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 Flour/Meal
  • 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 Print this Recipe

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