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1 cup (240 ml) cooked black beans
2 tbsp olive oil (or coconut oil)
2 tbsp nut butter (we used almond)
2 tbsp oat milk (or any plant milk)
1/2 cup (120 ml) coconut palm sugar
4-5 tbsp cacao powder
2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon)
1 tsp baking powder
1 tsp salt
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