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Mar 31, 2019 Recipes AMC Team 575 views


  • ½ cup of almond butter
  • 1 and ¾ cup of cooked black beans, rinsed and drained
  • 7 tablespoons of cacao powder
  • 3 teaspoons of almond flour
  • 3 teaspoons of vanilla extract
  • 1 ¼ cup of coconut sugar
  • 2 teaspoons of balsamic vinegar
  • ¼ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 cup of dark chocolate chips


  • Preheat oven to 175 degrees Celsius and line a 20cm baking tin with parchment paper
  • In a food processor, process the black beans until smooth
  • Once the beans are pureed, add remainder of ingredients except the choc chips. Process until a very smooth and thick batter is formed
  • Add the chocolate chips and pulse until incorporated into the batter
  • Scoop the batter into the lined tin and use a spatula to spread evenly
  • Bake for 30minutes or, until the top begins to crack
  • Serve when at room temperature and store leftovers in an airtight container, in the fridge, for up to a week

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