Rinse and drain beans. Blend until smooth. I like to sieve to remove excess skins to create a smoother texture but this is not strictly necessary if well pureed.
Add rice flour or almond, instant coffee, cocoa, sugar, rum or vanilla, apple sauce, and oil. Stir well.
In a separate bowl add baking soda and apple cider vinegar and mix well. Add to mixture and combine.
Pour into a lined baking tin and level. Put into a preheated oven at 160C for 40-45 minutes until pulling away from tin at the edges.
Remove carefully from the oven and allow to cool. Remove from tin and cut into squares once cool. Enjoy on it's own or with a dollop of vegan icecream.
Keeps well in an airtight container for several days.
