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Flourless Sea Salt Chocolate Squares

Serves 12.


    Flourless Sea Salt Chocolate Squares

    These vegan and gluten-free (and grain-free) slices are extra dense, getting their fudgy texture from pinto beans (you won’t taste them, though!). A dash of flaky sea salt makes these holiday appropriate, giving your cookie tray a bit of oomph this season.


    Baking tip: Melted butter swap

    In many recipes, melted butter can be replaced with coconut oil, creating a treat full of medium-chain triglycerides for weight maintenance.

    Look for candy canes made with natural cane sugar and vegetable dye in your local health food store to chop and crumble on top before baking, adding even more visual appeal.


    Flourless Sea Salt Chocolate Squares


    • 1 - 14 oz (398 mL) can pinto beans, drained and rinsed
    • 1/2 cup (125 mL) coconut oil, melted
    • 1 tsp (5 mL) vanilla extract
    • 2/3 cup (160 mL) unsweetened cocoa powder, plus more to garnish
    • 1/2 cup (125 mL) almond meal
    • 1/4 cup (60 mL) coconut sugar or evaporated cane sugar
    • 1 Tbsp (15 mL) psyllium husk powder or chia seed powder
    • 1/8 tsp (0.5 mL) fine-grain sea salt
    • 1/4 cup (60 mL) dairy-free dark chocolate chips
    • 1/4 tsp (1 mL) flaky sea salt (such as Maldon), plus more to garnish


    Per serving:

    • calories191
    • protein5g
    • fat13g
      • saturated fat9g
      • trans fat0g
    • carbohydrates19g
      • sugars5g
      • fibre5g
    • sodium147mg



    Preheat oven to 350 F (180 C). Line 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving overhang for easy removal.


    In food processor, pureu0301e beans until smooth. Add oil and vanilla. Pureu0301e until smooth, and scrape down sides. Add cocoa powder, almond meal, sugar, psyllium or chia seed powder, and fine grain sea salt. Pulse in chocolate chips; stop machine, and smooth mixture into pan with offset spatula.


    Bake for 15 to 18 minutes, until edges appear dry. Sprinkle with flaky sea salt while still warm. Cool completely in pan, cover, and chill in refrigerator until cold. Using parchment overhang, remove from baking pan. Slice into 12 squares and garnish with a dusting of additional cocoa powder and flaky sea salt. Store airtight in refrigerator for up to 1 week.


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    This recipe is part of the Next-Level Holiday Baking collection.



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