• 1 can (15.5 ounce) Michigan White Beans, drained and rinsed, or 1-3/4 cups cooked dried beans
  • 3/4 cup almond butter (just almonds and salt)
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut sugar (can substitute granulated or brown sugar if desired)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup regular or dairy free chocolate chunks plus a few for topping


  1. Preheat oven to 350∞F.  Spray a 9 x 11 (2-quart oblong) pan, with cooking spray or line with parchment paper. 
  2. Place all ingredients except chocolate chunks into a food processor and blend until smooth.  Fold chocolate chunks into batter and mix well. 
  3. Pour batter into baking pan and smooth out evenly, top with additional chocolate chunks.
  4. Bake for 30 minutes or until slightly browned on top. 
  5. Let bars cool for 10 minutes before cutting.  

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