A friend sent this to me and it looks positively intriguing! With how much our family and friends love the black bean cupcakes, I have no doubt that this could be another great healthy go-to treat.
Preparation Time: 15 minutes (active prep time)
2 cups cooked or canned no-salt-added or low-sodium black beans, drained
10 pitted medjool dates or 1 1/4 cups domestic dates
2 tablespoons raw almond butter
1 teaspoon vanilla
1/2 cup natural, non-alkalized cocoa powder
1 tablespoon ground chia seed
Preheat oven to 200 degrees F.
Combine the black beans, dates, almond butter and vanilla in a food processor or high-powered blender. Blend until smooth. Add the remaining ingredients and blend again. Spread into a very lightly oiled 8 x 8 inch baking pan. Bake for 1 1/2 hours. Cool completely and apply topping if desired. Cut into small squares.
Store in a covered container in the refrigerator up to one week.
1 ripe avocado
1/2 cup of water
4 tablespoons natural, non-alkalized unsweetened cocoa powder
5 medjool dates
Splash vanilla extract
Blend topping ingredients in a high powered blender.