I know what you’re thinking, black beans and chocolate sounds like a gassy and pimple-y nightmare. Trust me on this one. It’s delicious, nutritious, high in fiber, and the black beans are so over-powered by the chocolate that you don’t even taste them. They add a smooth and dense texture because they’re pureed, which will help you to digest them, so you’re not at risk for turbo-charging your colon. However, I can’t promise no pimples because this recipe is loaded with chocolate. You can always snazz it up with strawberries and hazel nuts on top for extra fanciness. Who knew a can of black beans could look this good all dressed up!
Ingredients:
1 Can of Black Beans (drained and rinsed) - Option: 1 Can of Black Lentils
1/2 cup of almond milk, unsweetened (to make the bean paste)
3 eggs (egg substitute: 1/4 unsweetened applesauce or 2 TBS. Sunflower oil + 1Tbs ground flaxseed)
1 teaspoon Vanilla
1/4 cup peanut butter
1/4 cup of cocoa powder
2/3 cup of turbino sugar (or brown sugar or coconut sugar)
1 teaspoon baking powder
1/2 cup of chocolate chips
Optional: 3 tablespoons of coconut flour or gluten free flour for a more cake-like texture.
Instructions:
Pre-heat oven to 350-375
Drain and rinse the black beans, puree in a blender or food processor with 1/2 cup of almond milk
Mix the black bean paste with the eggs (or substitute), peanut butter, and vanilla
Mix all the dry ingredients together (cocoa, baking powder, sugar)
Combine the wet and dry ingredients, add the chocolate chips
Option to add 1/4 cup strawberries, nuts, or more chocolate chips
Pour into a cake pan or quiche dish
I like to put a drop of oil, spread thin on the bottom, then add a layer of parchment paper. The oil makes the parchment paper stay in place. The parchment paper doesn’t let the torte stick to the bottom - it’s a win for everyone!
Bake for 30-40 minutes
Add any strawberries and hazelnuts as a topping. Since everything goes with chocolate, you can go wild with the topping (peaches, mango, blueberries, sliced pears, gummy bears, etc.)