Mon, 7 April 2025
Ingredients:
1 Tin black beans
3 free range eggs
45ml Irish rapeseed oil
1 tsp vanilla extract
30g Cocoa powder
120g brown sugar
½ tsp baking powder
¼ tsp ground salt
2 tsp used coffee grounds.
70g dark chocolate buttons
1 packet salted crisps crushed
Method:
Preheat your oven to 170 degrees and line a deep baking sheet 9” X 9”.
In a blender, puree the beans into a paste, then add the eggs, oil and vanilla and blend until combined.
In a large mixing bowl, stir together the sugar, cocoa powder, baking powder, salt, and coffee grounds. Then fold in the bean and egg mix and stir until fully combined. Add the chocolate buttons.
½ fill you lined baking tray with the mix, then add the layer of crushed crisps, top with the remining mixture
bake for 20 minutes, allow to cool then divide into squares and enjoy, great served with a spoon of butterscotch sauce
