Recipe from Forks Over Knives 
So, was I skeptical, with a name like that? Pfft.
Am I blown away? YES! Super rich. Fudgy. Decadent.
What the?! What kitchen witchery is this?
Healthy? Yes, don’t tell anyone! Gluten-free, no oil, no dairy, no eggs!
Plus with my baking skills (laughable), the recipe was simple. I can do this, plus it’s chocolate 
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked)
~ I had to cook some up.
~ 1 lb dry blackbeans, water, 1/4 teaspoon baking soda. Bring to boil, simmering until tender. Drain & cool.
1 cup pure date syrup
~ OH crap, I didn’t have this either, but I did have Medjool dates.
~ Chopped 1 cup dates, 1 cup water, bring to boil, simmered 30 min. Cool & blend until smooth. (Did this same time as cooking the beans)
½ cup unsweetened cocoa powder ~ YAY! I have organic Cacao powder
¾ cup rolled oats ~
~ First batch, it was good.
~ 2nd batch I swapped to Oat Flour. More cake-like.
1 teaspoon baking powder
½ teaspoon baking soda
Unsalted pistachio nuts, finely chopped (optional) ~ I prefer walnuts, yet kept separate for nut allergies
Vegan semisweet chocolate pieces (optional) ~ Since when are chocolate pieces optional?! Guittard Extra Dark chocolate chips
2nd batch only took about 10min to mix up, 35 min to bake. Easy Peasy!
