| 9 | 25 | 218 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 9 |
| 1 can (15oz) | Black beans, canned (1 1/2 cups - drained and rinsed) |
| 1/2 cup | Rolled oats, dry |
| 1/4 cup | Coconut oil |
| 1/4 cup | Maple syrup, pure (or honey - up to 1/3 cup) |
| 2 tbsp | Cocoa powder, unsweetened |
| 2 tsp | Vanilla extract, pure |
| 1/2 tsp | Baking powder |
| 1/4 tsp | Salt |
| 1/2 cup | Dairy-free mini chocolate chips |
Preheat oven to 350 degrees and grease 8x8 baking pan.
Pulse oats in food processor until it creates a course or finer flour.
Add all ingredients (except chocolate chips and process until well mixed.
Mix in chocolate chips.
Spread mixture into a greased pan and bake for 15 minutes.
Toss in the fridge for 15 minutes to firm up if needed.
Danielle Binns (BA, CNP) is a Certified Nutritionist, Picky Eating Expert & Health Coach for Moms. More importantly she's a mom who gets it. Danielle experienced and overcame many challenges – from surviving mealtime struggles feeding a very picky eater, helping her underweight child thrive, and improving her own health as a stressed out and exhausted mother. She has helped families around the world put an end to picky eating with her online program (The Picky Eater Protocol) and helped mothers become healthier and happier version of themselves through her 1:1 consulting programs.
| Grain | 0.2 |
| Meat Alternative | 0.3 |
| Vegetables | 0.4 |
