1 can black beans, drained (or 1 3/4 cup home-cooked black beans)
1 cup baked sweet potato, peel removed, mashed
3/4 cup dates without pits (firmly packed)
1 teaspoon vanilla
1 Tablespoon ground flax seed
2 Tablespoons peanut butter
1/2 cup cocoa powder
Place all ingredients except cocoa powder in a food processor. Process until smooth. Add the cocoa powder and process until all the ingredients are mixed well.
Spread mixture into an 8" x 8" baking pan lined with parchment paper. Bake at 350 degrees for about 40 minutes or until the top looks cracked and the edges are pulling away from the sides of the pan.
Cool. Store in fridge.
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Instant Pot: Place whole sweet potatoes on steamer rack and add 1/2 cup water. Cook under pressure for 14 minutes. Allow pressure to release naturally.
Cooked sweet potatoes will keep for a week in the fridge or 4 to 6 months in the freezer.