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Ingredients

1 (15 ounce) can black beans, rinsed and drained 3 eggs ½ cup agave nectar 6 tablespoons cocoa powder ¼ cup butter 1 tablespoon decaf instant coffee granules 1 tablespoon vanilla extract ⅛ teaspoon salt ½ cup hazelnuts 2 teaspoons baking powder 1 ripe avocado, halved and pitted ¼ cup agave nectar 2 tablespoons cocoa powder 2 ½ teaspoons decaf instant coffee granules 1 tablespoon hazelnut liqueur

Nutrition Info

291.5 calories carbohydrate: 38.9 g cholesterol: 76.6 mg fat: 13.4 g fiber: 7.8 g protein: 7.7 g saturatedFat: 5 g servingSize: - sodium: 427.8 mg sugar: 24.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder, pulse about 8 times. Pour cake batter into the baking pan.
Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake, cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.

1 8-inch baking dish

A decadent flourless, gluten-free chocolate cake with a hint of coffee and hazelnuts. They'll never guess it's loaded with nutritious ingredients!