1 15-ounce can low-sodium black beans
1/3 cup coconut oil
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup honey
2 drops Peppermint Vitality essential oil
Preheat oven to 350°F.
Rinse and drain black beans.
Melt coconut oil on stove until clear.
Blend all ingredients except eggs in food processer until smooth.
In a separate bowl, lightly whisk eggs until well beaten.
Fold into chocolate mixture.
Pour mixture into a greased 8×8 pan and bake 25–30 minutes.
Let cool 15 minutes then cut.
Let cool another 15 minutes and serve.