INGREDIENTS
4 oz
unsweetened chocolate
1 cup
unsalted butter
2 cups
soft-cooked black beans, drained well (hs: canned is fine)
1 cup
walnuts, chopped
1 tbsp
vanilla extract
1/4 cup
(granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
1/4 tsp
sea salt
4
large eggs
1 1/2 cups
light agave nectar