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 grainfree, 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!
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.