Thanks to Gaby Moretti-Chambers for providing this recipe

 
 

 

Ingredients

2 x 400g black beans (unsalted)
1tbsp vanilla extract
6 large eggs
200g unsalted butter (at room temperature)
100g cocoa powder
2 tsp baking powder (gluten-free to make the whole recipe so)
130g honey
100g 90% dark chocolate
½ cup raisins (you could use nuts or other fruit

 

 

Method

1) Pre heat the oven at 180 or 160 for fan assisted. If you don’t have a flexible baking tin grease and line a tin approximately 20 by 30cm.


2) Blend the black beans, vanilla and 2 of the eggs until smooth. In a separate bowl add the butter, cocoa powder, eggs, honey and baking powder and beat with a whisk until creamy.


3) Stir in the bean mix. Fold in the chocolate broken into chunks and the raisins.

4) Place the mix in a tin with a spatula and bake for 25 to 30 minutes. This will keep in your fridge for a week. You can enjoy this sugar-free snack with all sorts of good stuff.

 
 
 

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