¾ cup canned black beans, drained, rinsed

⅓ cup honey

¼ cup cacoa powder

¼ cup coconut oil, melted

2 tablespoons Greek yogurt, full fat

1 tablespoon milk

1 tablespoon natural peanut butter

½ teaspoon baking powder

½ teaspoon vanilla bean essence


⅓ cup frozen or fresh raspberries

2 squares (approx. 20g) Lindt 78% dark chocolate, roughly broken into pieces


Preheat the oven to 180ºC (350ºF). Line a 20 cm x 10 cm loaf tin with baking paper.

Place the black beans into a food processor and blend until smooth in texture. Then place all other ingredients into the food processor and blend until combined.

Pour mixture into the prepared loaf tin and bake for 35 - 40 minutes. Do not overcook as you want a fudgy texture. Let cool in the loaf tin for 10 minutes, then remove and let cool before cutting into squares.

Variation directions

Place raspberries and dark chocolate evenly over wet ingredients and bake as per above.

Snacks, SweetsJulie Nicolaides