You won’t believe that these fudgy, chocolatey treats are made with a few secret ingredients that transform dessert into a nourishing snack. Pumpkin puree goes entirely undetected when paired with rich cacao powder, and supplies a boost of vitamin A and fiber. Black bean flour (available online and in health food stores) delivers that irresistible fudgy texture, while keeping this recipe gluten-free and supplying protein, fiber and minerals. Cacao powder is rich in antioxidants and flavonoids, helping to lower blood pressure, increase insulin sensitivity which reduces your risk of diabetes, and also reduce inflammation throughout the body. Mexican hot chocolate incorporates cinnamon and chili powder for a layer of spices within the sweet treat. Those same spices give this recipe an extra kick of anti-inflammatory power and a subtle undertone of spice that pairs deliciously with the cacao.
- 1 cup pumpkin puree
- 2 tablespoons salted butter, melted
- 2 large eggs
- ½ cup coconut sugar (or use brown sugar if you prefer)
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/3 cup coffee
- ¾ cup unsweetened cacao powder
- ½ cup black bean flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground chili powder (more or less to taste)
- Preheat your oven to 350 degrees. Line a 9 ½ x 13-inch sheet pan (also known as a ¼ sheet pan) with parchment paper.
- In a large bowl, stir together all the ingredients until smooth and well combined. Pour into your prepared sheet pan and spread into an even layer.
- Bake for 14-16 minutes, until slightly firm to the touch, and a knife inserted into the center of the pan comes out with just a few moist crumbs.
- Allow to cool for 10 minutes in the pan, then slice and enjoy!
Note: These keep for up to 3 days in an airtight container.