Ingredients
1 can black beans- 15-oz can (425g) drained, rinsed *
¼ cup unsweetened cocoa pdr
¼ cup peanut butter OR any nut butter
⅓ cup maple syrup OR date or agave syrup
1 cup old fashioned oats
Chocolate Layer – optional
1/4 cup chocolate chips
1/2 tsp coconut oil OR olive/ avocado oil
Preparations In a food processor, add drained, rinsed black beans, cocoa powder, peanut butter, maple syrup, and oats. Process at medium to high speed until it forms a chocolate paste. You will have to stop the food processor 2-3 times, scrape down the sides of the bowl with a rubber spatula, and process again. You want all the black beans to be puree, but you will still see pieces of oats; that's normal. If the batter is too wet – you should be able to squeeze the batter into a ball. If it's too wet, add a bit more oats, and process to incorporate. Press the batter onto a pieces of lightly oiled parchment paper, place another piece of parchment paper on top, and press to form a flat top. Shape into a rectangle. In a microwave-safe bowl, melt the chocolate chips and coconut oil. Microwave in 30-second bursts, stir between, until it's fully melted. Pour the melted chocolate on top of the bar, leaving the sides free from melted chocolate to make it easier to cut. Place the bar 12 minutes in the freezer to set the chocolate layer. Place the bar on a chopping board, cut into 6 even bars.
Store the bars in the fridge for up to 3 days or freeze up to 1 month. Thaw in the fridge the day before.
* you can use any canned beans- navy / chickpeas/ lentils
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