Are you a serious choco-alcoholic? Me too. Very…very…serious.

I don’t even care about all the good nutrition in chocolate; I just go into a supremely happy-taste place when I have some.

Which is why I am absolutely delighted to be able to feed my addiction with this delicious, rich, and more chocolate-y bean bake than the Chocolate-Orange Bean Bake.

Why, you may be wondering, did I bother making two chocolate bean bakes in the first place? Good question!

And the answer is twofold:

  • The Chocolate-Orange Bean Bake is lower in calories because it has only cocoa powder and oranges.
  • This one is higher in calories because of the banana and the carob chips.

It’s helpful, I find, to have a choice when the chocolate urge hits hits. If it’s a good diet day, the decision will go one way; a bad day, the other.

Also, this bake also has a great texture—somewhat like a brownie.  And I do mean “great” because I am battling texture problems with a kiwi bean bake (more on that later), and I know of what I speak.

So…enjoy!

Printer-friendly recipe

Makes 8 pieces or slices

Ingredients 

  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 1 medium ripe banana, peeled
  • 3 eggs (no substitutes)
  • ½-¾ sweetener (Taste it at ½ cup to see if the bake needs more.)
  • ¼ cup carob chips (or chocolate chips if you can tolerate lactose)
  • 1 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • Cooking spray

Directions 

  1. Put all ingredients into a food processor and blend until smooth.
  2. Spray a square 9″x 9″ pan or an 8″ or 9″ springform pan with cooking spray.
  3. Pour mixture into pan. The batter will be thick but flow easily.
  4. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  5. Best served cold the next day.
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