Red-Eye Choco Truffle Squares

Red-Eye Choco Truffle Squares (Gluten-Free)

Sir Coffee, Mr. Beans and Madame Chocolate never got along this well!

Dry Ingredients:

¾ cup old-fashioned rolled oats (be warned:  some brands are not certified gluten-free)

¾ cup good quality cocoa

¼ tsp. salt

½ tsp. baking powder

½ tsp. cinnamon

Wet Ingredients:

1 can red beans, any variety, rinsed well and drained

¾ cup lightly packed, light brown sugar

6 Tbsp. puréed, canned pumpkin *

6 Tbsp. applesauce

½ cup strong, freshly brewed coffee, decaffeinated or regular **

2 large eggs

½ cup chopped, good quality 70% dark chocolate or dark chocolate chips

Sliced fresh strawberries, optional

Preparaton:

1.) Preheat oven to 350 degrees Fahrenheit and spray an 8x8 inch, square pan with cooking spray. Combine all (dry) ingredients through cinnamon in a food processor and process until a fine powder is formed.

2.) Add in all remaining (wet) ingredients through eggs (except chopped, dark chocolate or chocolate chips and strawberries) and process the mixture until smooth and well combined.  Then, add chopped, dark chocolate or chocolate chips, and pulse about five times, just until the chocolate is mixed in.

3.) Pour the batter into the prepared pan and even out the top with a spatula.  Then, bake for 18-20 minutes. Do not over-bake.   When done, a toothpick inserted two inches from the edge of the pan will come out clean.  Like most baked goods, the contents of the pan will continue to bake while it cools.  Rest the pan on a wire rack for 30 minutes.  Then, cut into squares and serve with sliced strawberries, if desired.

4.) Most importantly, enjoy!  Preferably after your kids are in bed with a glass of Cabernet Sauvignon.

*you will not taste the pumpkin; it simply makes these little treasures extra moist

**no coffee taste here; coffee serves to enhance the chocolate flavor

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