Brinsley Kubiak, GVSU Clinical Dietetic Intern
Makes 16 servings
8 oz avocado puree (buy 2 avocados)
3 oz black bean puree (buy 15 oz can)
6 oz coconut sugar
6 oz white sugar
¼ tsp salt
1 tsp vanilla extract
3 eggs + 1 additional yolk
8 oz dark chocolate chips
3 oz cocoa powder
Preheat oven to 350°F
Puree avocado in blender/ food processor, set aside; Puree black beans in blender/ food processor, set aside.
Add coconut sugar, white sugar & salt to avocado puree. Mix to combine until a smooth consistency is reached.
Add vanilla, eggs & egg yolk to avocado-sugar mixture and mix on medium speed until batter becomes pale in color.
Add black bean puree and mix until well combined.
Sift in cocoa powder and mix until just combined.
Fold in dark chocolate chips.
Lightly spray a 9x9 square pan. Spread batter evenly into pan and bake until (about 30-40 minutes).
34 g carbs
3 g protein
9 g fat
3 g saturated fat
128 mg sodium
4 g fiber