A naturally sweet, fudgy chocolate bake made with fibre and prebiotic-rich black beans, antioxidant-packed cocoa and dates, with a gentle chilli kick and a crunchy granola finish for that added diversity.
Ingredients
- 1 tin black beans, drained and rinsed
- ½ cup cocoa powder
- ½ cup porridge oats
- ¼ cup extra virgin olive oil
- 2 large eggs
- 8 soft, sticky Medjool dates, stones removed
- 60ml strong brewed coffee, decaf or regular (you can use hot water if you prefer)
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1–2 red chillies, deseeded (adjust to your heat preference)
- Pinch of sea salt
- 60g dark chocolate chips
- Small handful of granola (any flavour) for topping
Method
- Preheat the oven to 170°C (fan) and line a 20 × 20 cm baking dish with baking paper.
- Place the pitted dates in a small bowl and pour over the hot coffee (or water if using). Set aside for a few mins to soften.
- Add the black beans, eggs, cocoa powder, olive oil, oats, vanilla extract, baking powder, sea salt, and chilli to a food processor.
- Add the soaked dates along with the coffee (or water), then blend until smooth, scraping down the sides as needed.
- Remove the blade and stir in 50g of the chocolate chips. Spoon the batter into the prepared tin and smooth the surface.
- Sprinkle over the remaining chocolate chips and a small handful of granola.
- Bake for 18–20 mins or until set.
- Allow to cool completely before cutting into 16 squares (if you can wait that long), and enjoy!
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