- 1/4 c. Hodgson Mill Quinoa Flour-Gluten Free
- 3/4 c. cocoa
- 1 c. coconut sugar
- 1 tsp. baking soda
- 1 1/2 tsp. instant espresso powder
- 1 15.5 oz. can black beans, drained and rinsed
- 1/4 c. butter, melted
- 1/4 c. coconut oil, melted
- 2 tsp. vanilla
- 2 eggs, large
In a small bowl, combine flour, cocoa, coconut sugar, baking soda, salt, expresso powder. Set aside.
In a food processor, pulse together the black beans, melted butter, and coconut oil and mix until it is smooth and creamy. Add vanilla and eggs pulsing until combined. Slowly add dry mixture pulse until fully blended. Pour batter into a parchment lined 8x8 baking pan. Bake at 350 o for 25-30 minutes until center is just set – and a toothpick inserted in center comes out clean.
Allow to cool completely before cutting.
Store in air tight container.
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