Black Bean Avocado Hazelnut Mocha Cake

• 1 (15 ounce) can black beans, rinsed and drained
• 3 eggs
• 1/2 cup agave nectar
• 6 tablespoons cocoa powder
• 1/4 cup butter
• 1 tablespoon decaf instant coffee granules
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup hazelnuts
• 2 teaspoons baking powder
• Icing:
• 1 ripe avocado, halved and pitted
• 1/4 cup agave nectar
• 2 tablespoons cocoa powder
• 2 1/2 teaspoons decaf instant coffee granules
• 1 tablespoon hazelnut liqueur

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
2. Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan.
3. Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
4. Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.

black beans, eggs, nectar, cocoa powder, butter, decaf instant coffee granules, vanilla, salt, hazelnuts, baking powder, icing, avocado, nectar, cocoa powder, decaf instant coffee granules, hazelnut liqueur

Taken from www.allrecipes.com/recipe/258487/black-bean-avocado-hazelnut-mocha-cake/ (may not work)