Ingredients

• 2 pints ARCTIC ZERO Pistachio (for topping)
• 1, 15oz can black beans, rinsed and drained
• 1/4 cup melted coconut oil
• 1/2 cup almond butter
• 2/3 cup cocoa powder
• 1/2 cup maple syrup
• 2 tablespoons ground flax seeds
• 1 tablespoons vanilla extract
• 1/2 teaspoon baking powder
• 1/8 teaspoon sea salt
• 3/4 cup vegan chocolate chips, divided

Serving Size

1. 1. Preheat oven to 350° and line an 8×8″ baking pan with parchment paper.
      
      
   2. In a food processor mix black beans, coconut oil, almond butter, cocoa powder, maple syrup, flax seeds, vanilla, baking powder and sea salt.
      
      
   3. Once smooth, add 1/2 cup chocolate chips and mix with a spoon until evenly distributed.
      
      
   4. Spread mixture evenly in prepared baking dish and top with remaining 1/4 cup chocolate chips.
      
      
   5. Bake for 25-30 minutes. Let cool and top with ARCTIC ZERO Pistachio!