— Marcia McCloud

Um, well, um, I will start by briefly saying that, uh, you'll need some, some beans, and they can be any beans, right? Uh, black beans work great. Uh, let's, uh, let's call it black beans. And, um, in order to, uh, uh, cover up the flavor of beans, we, uh, usually use cocoa, cocoa powder, uh, which, uh, is very rich, very strong in its chocolate flavor, and doesn't, uh, in amazingly good job in, uh, really punching through anything, any other flavors that might be there. And, uh, a sweetener, uh, we'll need to accompany this. We're gonna, the cocoa powder. You know, I'm gonna recommend you use a hundred percent cocoa, so no sugar, right? No sweetener, um, a hundred percent cocoa. And then add a, a sweetener of your choice. Um, start with a recipe, but you can always make, uh, changes as you go along. And, um, let's see here. There's, um, you know, some sort of a flour, uh, in there, um, to give the whole thing some structure, like a brownie, right? We wanna get that, uh, that body, that structure, and then also, uh, to, to help it bind right along with the beans, but to help it bind. And this is where, um, I have used recipes that call for, um, oat flour. And you can use, uh, oat meal and grind it to make your own oat flour if you want. Um, but, you know, oats, as you add the liquid for mixing, uh, they tend to get sticky. And this is, um, where you have the, the, the binding that takes place, okay? And, uh, you know, there might be chocolate chips, there might be a pinch of salt. There might be a couple other things like vanilla extract, or vanilla bean, I think is a very nice addition to give us some depth and a little bit of, um, uh, aroma around the edges. That's the way I, I think of it anyway. Um, but I recommend that you look at a recipe. Uh, there are many, many of them on online. But, uh, as with any recipe, uh, make it a couple of times to understand where the author is coming from, and then, you know, start to make little changes, uh, to better suit, uh, your palate or your audience.