These intense fudgy bites hit the mark when that yen for chocolate comes calling. They’re perfect for a light dessert or snack, with super nutritious cacao, roasted kabocha squash, black beans, oat flour, and sweet dates. To jazz things up, swap the vanilla for another extract or your favorite liqueur, or add a pinch of ground chipotle peppers.
Freeze-dried berries and/or sugar crystals, for decoration
1. Preheat the oven to 375 degrees F.
2. In a food processor with the metal blade, purée the flour, beans, squash, date paste, cacao, vanilla, tamari, and chili (if using), until smooth. The batter will be thick and very sticky. Taste to correct the seasonings; you should be able to perceive them all in balance.
3. Scrape the batter into an 8 x 8-inch or 7 x 9-inch glass baking dish (no need for parchment paper) or a metal baking pan lined with parchment paper. Bake for 40 minutes, then check for doneness; when your kitchen fills with chocolatey aromas and a toothpick comes out almost clean, it’s ready. Do not overbake.
4. Allow it to cool, then cut into small cubes. To decorate the bites, lightly dampen the tops with water, and sprinkle a pinch of decorative sugar crystals or freeze-dried berries.
1. There is no need to peel kabocha. Simply cut the squash into 1-inch slices, discard (or repurpose) the seeds, and rinse. Lay the slices flat on a parchment paper–lined baking pan and roast at 375°F for 30 minutes or until the flesh is soft with crispy, caramelized edges. In a blender or food processor, purée enough squash to measure 1 cup.