1 (15-ounce)can no-salt black beans, drained and rinsed (or 1-1/2 cups cooked)
1 cup pure date syrup
1/2 cup unsweetened cocoa powder
3/4 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
Unsalted pistachio nuts, finely chopped (optional)
Vegan semisweet chocolate pieces (optional)
Preheat the oven to 350F. Line an 8-9 inch round cake pan with parchment paper (or use a silicone cake pan).
Combine the beans, date syrup, and cocoa powder in a food processor; process just until smooth. Add the oats, baking powder, and baking soda; process just until combined.
Spread batter into the prepared cake pan. Sprinkle with pistachios and chocolate pieces (if using). Bake for 35 minutes. Cool on a wire rack. Cut into wedges. Enjoy!