• Fry Light
  • 1 Tin Black Beans, drained and washed
  • 1  Tablespoon Choc Shot
  • 1 Tablespoon Agave Nectar
  • 3 Medium Eggs
  • 2 Sachets Options Belgian Hot Chocolate – reduced sugar (22g)
  • 2 Tablespoons Dark Chocolate Chips (I used Tesco)

Preparation Method

  1. Preheat the oven to 200c/400f/Gas6
  2. Grease and line a 20cm x 20cm / 8″ x 8″ tin using fry light
  3. In a food processor or with a stick blender,  blitz the black beans, Choc Shot and Agave Nectar until smooth – they sort of go purple.
  4. Add the Eggs one at a time to the blender and whisk until smooth
  5. Next add the 2 Sachets of Options Hot Chocolate and blend until smooth
  6. Pour into your lined & greased tin
  7. Finally sprinkle over the dark chocolate chips
  8. Pop on the middle shelf of your preheated oven for approx 25 minutes – cake should be firm to touch
  9. Remove from the oven and cool in the tin
  10. Drizzle over 1 Tablespoon Agave Nectar
  11. Cut into 9 and enjoy!

    2 Syns per piece
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