1 (19-ounce / 540 mL) can black beans, drained and rinsed
2 eggs
¼ cup (60 mL) agave syrup or maple syrup or honey
1 small avocado
6 tablespoons (90 mL) unsweetened cocoa powder
Pinch of salt
1 teaspoon (5 mL) vanilla extract
6 tablespoons (90 mL) brown sugar
2 tsps (10 mL) instant espresso (or cream or any milk substitute if serving to children)
Fresh raspberries or strawberries, for serving

1. Preheat the oven to 350°F. Line an 8-inch (20.5 cm) square baking dish with parchment paper.
2. Put the beans, eggs, agave syrup, and avocado in a food processor and blend until completely smooth. Add the cocoa powder, salt, vanilla, sugar, and espresso and continue blending until fully combined.
3.Spread the batter evenly in the prepared pan and bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out clean.
4.Refrigerate overnight or for at least 2 hours. Cut into squares and serve with berries.

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