• 1 15 oz. can black beans, rinsed well and drained
  • 2 free-range eggs or 2 flaxseed eggs
  • ½ medium or large ripe avocado
  • ½ cup oat flour (blend old fashioned oats into flour)
  • 2 Tbsp chia seeds
  • 2 Tbsp ground flax seeds
  • 2 Tbsp coconut oil or peanut oil
  • ½ cup carob powder
  • ¼ cup carob chips
  • ½ scant cup melted honey, agave nectar, or real maple syrup
  • 2 tsp real vanilla
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ cup nuts chopped in small pieces
  • ½ cup finely shredded coconut


If using flaxseed eggs, mix 2 Tbsp flaxseed meal in 5 Tbsp water and set aside for 5-10 minutes.

Place coconut oil in a small glass dish and set in hot water to melt.

Place about ¾ cup old-fashioned oats in a blender and blend into flour. Should make about ½ cup.

Add all other ingredients to blender (except for nuts, coconut, and carob chips) and blend until smooth, scraping sides as needed.

Pour into a bowl. Add nuts, coconut, and carob chips. (If you love raisons you can also add ½ cup of raisins.)

Spray mini-muffin tins with coconut oil and spoon in batter until each is about ½ filled. Smooth top until flat. Or place in a 9 x 13 baking dish and smooth top. You want the batter to be about half an inch deep.


Place in oven preheated to 350 degrees F.

Bake in muffin tins for 20-25 minutes until tops are dry and starting to pull away from the sides. Or bake 30-45 minutes in 9 x 13 inch baking dish until toothpick comes out clean and edges are browning.

Allow to cool on a rack for 30 minutes before removing from tins or cutting into 1-inch squares and removing from baking dish.

When completely cooled, place in covered container in the refrigerator until chilled.


Serving size is one or two pieces. Eat slowly, chew well, and savor.

You can placed a slice of mango or strawberry on top for decoration, if desired.

They can be frozen and later allowed to thaw at room temperature.