Updated: Nov 17
3/4 cup (150g) of canned white cannellini beans, drained, rinsed and dried
1 cup sweetener, date sugar, date puree, date syrup
1/4 cup (90g) unsweetened applesauce
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 tsp miso
3/4 cup (72-90g) unsweetened cocoa powder
1 cup (128g) oat flour
1/2 cup (80-90g) dairy-free large chocolate chips
1 teaspoon dried espresso powder (optional)
Preheat the oven to 350°F and line (or lightly grease) a 8x8 metal baking tray.
Add the beans, syrup, applesauce, baking powder, vanilla and miso to a food processor and blend for a minute. Scrape down the sides before adding the cocoa powder and oat flour.
Process for a minute or so. Scrape down the sides once more and process for a further 90 seconds. Add the chocolate chips and stir-don't blend/process.
Pour the batter into the tray, Sprinkle with extra chocolate and press them gently into the batter, so they remain in tact while baking.
Bake for 25-30 minutes when they are slightly puffed up and the top is firm.
Let them rest for at least 20 minutes before slicing them.