Desserts à la Mariane

I haven’t posted in a little while so I thought it was time I get into baking mode and create something new. I happened to have a bag of dark chocolate squares in my pantry so I decided to put them to good use.

These two-layer squares are ooey-gooey and delicious. The contrast between the chocolate and white batter makes it fun to cut into the dessert and the chocolate squares on top add a little extra punch of sweetness and decadence.

First Layer Ingredients:

• 2 bananas
• 1-14oz can butter beans
• 3 cups cashews
• 2/3 cups peanut butter
• 1 cup maple syrup
• 1.5 cups almond flour
• 1 tbsp cinnamon
• 1/2 cup water

Second Layer Ingredients:

• 30 squares (about 2 cups) of dark chocolate (I used these)
• 3 cups cashews
• 1/4 cup maple syrup
• 3/4 cups water

Topping:

• 20 squares of dark chocolate (I used these)

First Layer Directions:

Begin by opening the can of butter beans. Pour the beans into a strainer and rinse them very well. Once rinsed, transfer them to the bowl of your food processor. Add all of the remaining ingredients to the bowl of your food processor. Process until smooth.

Using coconut oil, lightly grease a 10.5-inch by 10.5-inch square cake pan. Pour the batter into the cake pan and spread it out evenly. Set aside while you prepare the second layer.

Second Layer Directions:

Put the chocolate squares into a microwave-safe dish. Microwave 30 seconds at a time, stirring every 30 seconds, until the chocolate is melted. Pour the chocolate into the bowl of your food processor. Add the remaining ingredients to the bowl of your food processor. Process until smooth.

Pour the batter over the first layer that you’ve set aside. Spread the second layer out evenly over the first layer.

Topping Directions:

Place your 20 squares of chocolate on top of the second layer. Space them out as you please. I tried to space mine out as evenly as I could.

Baking Directions:

Now you’re ready to bake your 2 layer squares. Place the cake dish into the preheated 350 degree Fahrenheit oven. Bake for 40-50 minutes or until the top layer is slightly hardened and a toothpick inserted into the center comes out almost clean (not fully clean but also not super gooey).

Let the squares cool on the counter for 20 minutes before transferring them to the fridge. Let them cool in the fridge for 4-5 hours before serving (this allows the layers to “set up” so that you can cut clean squares).

Once ready to serve, cut them into squares and enjoy!

As always, store leftovers in the fridge.