YIELD: 1⁄2 sheet pan, or 12 large squares

1250 grams cooked black beans
10 Tbsps. cocoa powder, sifted
200 grams quick oats
1¼ tsp. salt
375 grams honey
10 Tbsps. sugar
2½ tsp. baking powder
700 grams bittersweet chocolate

1. Combine everything except bittersweet chocolate in a mixer and blend until smooth. Fold in chocolate.

2. Bake at 350°F in convection oven for 30 minutes. Cool.

3. Cut into 12 squares and serve.

Recipe and photo: Sam Baker, Pastry Chef, Soka University/Bon Appétit