Ingredients:

• 3/4 cup of white cannellini beans, drained and rinsed well and patted dry
• 3/4 cup + 3 tsp pure maple syrup
• 1/4 cup + 2 tbsp applesauce (unsweetened)
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 3/4 cup unsweetened cocoa powder
• 1 cup superfine oat flour (Bob's Red Mill)
• Optional: 1 tsp dried espresso powder 
• 6 tbsp dairy-free chocolate chips

Directions:

• Preheat an oven to 350°F.
• Lightly spray an 8x8 metal square pan with nonstick spray.
• Add the beans, syrup, applesauce, baking powder, vanilla & salt/blend for a minute.
• Scrape the top and sides and then add the cocoa powder and oat flour
• Process 3 min scraping down the sides
• Walk away and let it run until completely smooth and thick like nut butter.
• Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.
• Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade.
• I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky.
• Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter.
• Bake for 25-30 min until they are slightly puffed up and the top is firm.
• They will seem a bit undercooked at removal but will continue cooking and firm up as they cool.
• Let them cool at least 20 minutes before slicing them.
• Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container.

Notes:

• Espresso powder gives it a richer taste.
• It may seem like a lot of syrup, but it's necessary for them not to be bitter.
• They will stay moist for a few days stored.

Credits:

The Vegan 8