YIELD: 1⁄2 sheet pan, or 12 large squares
1250 grams cooked black beans
10 Tbsps. cocoa powder, sifted
200 grams quick oats
1¼ tsp. salt
375 grams honey
10 Tbsps. sugar
2½ tsp. baking powder
700 grams bittersweet chocolate
1. Combine everything except bittersweet chocolate in a mixer and blend until smooth. Fold in chocolate.
2. Bake at 350°F in convection oven for 30 minutes. Cool.
3. Cut into 12 squares and serve.
Recipe and photo: Sam Baker, Pastry Chef, Soka University/Bon Appétit
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