- oats: 40 g
- espresso (alternatively plant-based milk): 2 tsp
- kidney beans (soaked in): 240 g
- cacao powder: 20 g
- erythritol: 80 g
- coconut oil: 40 g
- dark chocolate: 100 g
- chocolate drops/cocoa nibs: 20 g
Grind the oat flakes thoroughly.
Prepare an espresso and set 2 tsp aside. Aline a small spring or box pan with baking paper.
Puree all of the ingredients with an immersion blender into a creamy batter.
Fill the batter into the cake pan and put it into the oven at 180 degrees Celsius with upper and lower heat for 20 minutes.