Step 1

Place a bowl onto mixing bowl lid and weigh dried black beans into it. Cover with water and set aside to soak for 5-6 hours or overnight. Using simmering basket, drain and rinse beans.

Step 2

Place drained black beans and water into mixing bowl and cook 30-35 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. Using simmering basket, drain and set aside to cool slightly (you should have approx. 350 g cooked black beans). Clean and dry mixing bowl.

Step 3

Preheat oven to 160°C. Grease and line a square cake tin (20 cm), then set aside.

Step 4

Place dark chocolate into mixing bowl and grate 10 sec/speed 7, then melt 2 min/60°C/speed 2 or until melted.

Step 5

Add cooked black beans, coconut oil, eggs, raw cacao powder, vanilla and coconut sugar. Blend 4 min/speed 4 -6, increasing speed gradually from speed 4 to speed 6. Scrape down sides of mixing bowl with spatula.

Step 6

Add baking powder and walnuts (optional). Combine 15 sec/speed 4, until smooth and well combined.

Step 7

Transfer mixture into prepared tin. Smooth top with an offset spatula, then sprinkle over raw cacao nibs (optional). Bake for 25 minutes (160°C) or until just cooked through. Set aside to cool in tin, then cut into 16 squares to serve.