Ingredients:
- ½ cup of almond butter
- 1 and ¾ cup of cooked black beans, rinsed and drained
- 7 tablespoons of cacao powder
- 3 teaspoons of almond flour
- 3 teaspoons of vanilla extract
- 1 ¼ cup of coconut sugar
- 2 teaspoons of balsamic vinegar
- ¼ teaspoon of salt
- ½ teaspoon of baking soda
- 1 cup of dark chocolate chips
Instructions:
- Preheat oven to 175 degrees Celsius and line a 20cm baking tin with parchment paper
- In a food processor, process the black beans until smooth
- Once the beans are pureed, add remainder of ingredients except the choc chips. Process until a very smooth and thick batter is formed
- Add the chocolate chips and pulse until incorporated into the batter
- Scoop the batter into the lined tin and use a spatula to spread evenly
- Bake for 30minutes or, until the top begins to crack
- Serve when at room temperature and store leftovers in an airtight container, in the fridge, for up to a week