4 ounces unsweetened chocolate (slab or powder)
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
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4 large eggs
1½ cups light agave nectar (works just the same as honey)
Melt chocolate with the butter. Then blend the first list of ingredients in a food processor until smooth. Whip up the eggs with the nectar and incorporate half of the mixture into the bean batter.
Line a cookie sheet (with walls) with parchment paper and spread with the mixture. Pour the remaining egg and honey on top and run a toothpick through for a marbling effect. Bake at 325 for 30-45 minutes. Let cool and set before cutting.
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Now, like I said, everybody loved them, except for me and Dan. But neither of us really drink coffee. Next time, I plan on using only a bit of the instant coffee instead, since the chocolate is already bitter. I'm also going to try some other sweetener (probably plain light brown sugar), since the agave nectar was ridiculously sweet. There was a very odd dynamic between the bitter and the sweet, where they seemed to accentuate each other, instead of mellowing themselves out.
Also, they had a great consistency, though I wasn't completely sure they were cooked enough, and you really can't tell they are made of beans unless someone tells you.
