Gluten free, dairy free, and not too sweet, this recipe works best with black beans, but we encourage you to try it with some of our other heirloom varieties, doctor it up a bit, and let us know what you come up with!
- 1 3/4 cup heirloom beans well-cooked
- 3 eggs
- 3/4 cup organic cane sugar
- 2-3T coconut oil
- 1/4 cup cocoa powder
- 2 tsp vanilla
- 1/4 tsp salt
Heat oven to 350 degrees. Combine all ingredients in a food processor and blend until smooth, pausing to scrape down the sides occasionally. Grease an 8x8” baking dish liberally with coconut oil. Pour the mixture into the prepared pan and bake for about 30 minutes, until the top appears dry and starts to crack slightly. Cut into about 16 pieces.