Unsalted butter
Milk
Coconut sugar
Canned black beans, well rinsed and drained
Pitted dates, soaked in warm water then drained
Cocoa powder
Skimmed milk powder
Almond butter
Vanilla extract
Quick cooking rolled oats
Rice crispie cereal (or puffed quinoa)
Hazelnuts, coarsely chopped
Dark chocolate drops
Line a 23 cm (9 inch) square pan with parchment paper.
In a pan, mix the butter, the milk, and the sugar. Over medium heat, wait until the mixture is smooth. Let simmer about 2 minutes then remove from heat.
In a large bowl, using a hand blender, purée the black beans and the dates until smooth. Add the butter preparation. Mix well.
Add the cocoa powder, skimmed milk powder, almond butter and vanilla extract. Mix well.
Incorporate the oat flakes, cereals, and hazelnuts.
Transfer the preparation to the square pan and smooth the surface with a spoon. Press firmly and allow to temper for a few minutes.
Meanwhile, in a microwave-safe bowl, heat the chocolate drops during 30 seconds. Blend with a spoon. Repeat until the chocolate is completely melted.
Add the melted chocolate on top of the preparation. Cover and refrigerate during 8 hours.
The next morning, cut the preparation into 12 equal bars.
