Black Bean Chocolate + Cranberry Snack Cake
Ingredients
- 1 ½ cups / 250g cooked black beans one 15 oz. can
- ⅓ cup pure maple syrup
- 1 ½ tsp. vanilla extract
- 2 organic eggs sub with 2 Tbsp. ground flax mixed with 5 Tbsp. water
- 2 Tbsp. coconut oil or ghee plus a touch more for greasing
- ½ cup / 60g almond flour
- ⅓ cup / 35g organic cocoa powder
- 1 tsp. baking soda
- ¼ tsp. flaky sea salt plus more for sprinkling
- ½ cup / 55g chopped dark chocolate 80% or higher
- ½ cup / 80g dried unsweetened cranberries or sweetened with juice
Directions
- Preheat oven to 350°F. Lightly grease an 8” x 8” brownie pan. Place well-rinsed and drained beans, maple syrup, vanilla, eggs and oil in a food processor and blend on high until completely smooth.
- Add the almond flour, cocoa, baking soda, and salt in a food processor and blend until well combined. Remove blade from the food processor and add most of the chocolate (reserve a few pieces for garnish) and cranberries. Fold to incorporate.
- Pour batter into the prepared brownie pan. Using the back of a spatula, smooth out the top so that it is even, then sprinkle with the remaining chocolate chunks and coarse sea salt. Bake for 25-30 minutes until it passes the toothpick test.
- Let cool completely, then slice into squares, say thank you and enjoy. Keep leftovers in an airtight container at room temperature for 5 days.
Notes
Serves 9
