Chocolate Peanut Butter Crunch Cake

INGREDIENTS

Dark Chocolate Fudge cake mix (I used Duncan Hines)

1 15 ounce can

black beans (drained and rinsed)

1 cup

water

1/2 cup

oil

8 oz

container vegan cream cheese (I used Tofutti Better Than Cream Cheese, softened)

1/2 cup

peanut butter

1 cup

powdered sugar

1/4 cup

dairy-free margarine

1/2 cup

peanut butter

1 tbsp

coconut oil

1/2 cup

dairy-free chocolate chips

1 tbsp

coconut oil

Topping: 1 cup mini chocolate chips