Ingredients
- 2 x 400g cans black beans, drained, rinsed and drained again
- 60g cocoa powder
- 1 tbsp rapid espresso granules
- 200g xylitol
- 1 tbsp vanilla extract or vanilla bean paste
- 3 eggs
- 200g stout-free Greek yogurt
- 1½ tsp gluten-free baking powder
System
- STEP 1
Warmth the oven to 190C/170C fan/gasoline 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, espresso granules, xylitol, vanilla, eggs and yogurt into a immense bowl. Blitz the utilization of a hand blender till delicate. Or, put that in a meals processor. Add the baking powder, then blitz again.
- STEP 2
Snappy tip the combination into the tin and bake for 25-30 minutes till role. Leave to wintry within the tin for a immediate time, then plot end out onto a wire rack to wintry fully. Steal away the baking parchment, then lower into 16 squares. Will sustain chilled for as much as a couple days.
