Ingredients
- 1 (15-ounce) can no-salt-added organic black beans, drained and rinsed
- 2/3 C organic coconut sugar
- 3 large eggs
- 1/3 C olive oil
- butter for greasing the baking dish
- 1 t organic chocolate extract
- 1 t organic hazelnut extract
- 1 T raw agave nectar
- 1/3 C unsweetened cocoa powder
- 1/3 C organic white whole wheat flour
- 1 C dried, unsweetened coconut flakes
- powdered sugar for serving
Procedure
Preheat the oven to 350°F. Butter baking pan; I used a 9" round baking stone.
Place black beans and sugar in a blender (or food processor, if you have one) and blend till smooth. Pour mixture into a large mixing bowl. Whisk in eggs, olive oil, agave, and extracts until smooth. Fold in the cocoa powder, flour, and coconut flakes until just moistened.
Spoon mixture to the prepared pan. Bake for 40 to 45 minutes, or
until just set in the center. Cool before cutting. Dust with powdered sugar for serving.
The boys didn't like the coconut flakes in it. Next time, I'll them without...but, for my first attempt, I was happy with this.
The boys didn't like the coconut flakes in it. Next time, I'll them without...but, for my first attempt, I was happy with this.
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