1 can (400g) blackbeans ¾ cup Natvia ¼ cup whole wheat pastry flour 6 tablespoons unsweetened cocoa 1 teaspoon vanilla extract 1 teaspoon baking powder ¼ cup slivered almonds 45g sugar-free dark chocolate bar ½ cup shredded coconut

Preheat oven to 180 degrees celcius. Drain and rinse blackbeans. Put blackbeans into food processor, liquidize the beans. Add Natvia, flour, cocoa, vanilla extract, baking powder, shredded coconut to food processor with beans and mix together. Chop or blend the dark chocolate bar into small chocolate chips. Add liquid mixture to 2 loaf tins. Spread almonds and chocolate chips over the top of the mixture. Bake for 20 - 25 minutes at 180 degrees celcius. Let it cool for 30 minutes and it’s ready to serve. One Response to Blackbean Chocolate Coconut Brow