Ingredients:
1 15oz can of black beans, rinced well (or 1 3/4 cups)
1 Tbsp instant coffee (I used my coffee subsitute)
1 tsp cinnamon
1/2 cup unsweetened cocoa powder
2 bananas (just ripe, a little green even)
1/3 cup agave nectar (or maple syrup)
3 Tbsp sucanat
1 Tbsp vanilla
1/4 cup instant oats
Directions
Preheat oven to 350F. Oil a square pan with grapeseed oil. Throw everything together in blender (except oats). Blend, scrape, then blend again. Stir in the oats and pour batter in the pan. Bake about 30 minutes or until a toothpick comes out clean. Allow to cool before slicing.
TASTES THE BEST when cooled in the fridge, even better the next day. Keep stored in fridge in air tight container.
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