n Recipe is pretty straight forward, except the part where  you will need a smooth Adzuki bean paste, which you can totally buy ready-made from the store or make one yourself. In case you use a store-bought bean paste, just substitute it for the raw beans and muscovado sugar in the recipe, and skip the first part, explaining how to make your own adzuki bean paste. If paste you have on hands is not sweetened, don’t forget to add sugar to the recipe.nn Wash adzuki beans and put in a large bowl. Cover with water and soak overnight. Beans will double their size, so make sure you add enough water for soaking and you use a large bowl.n On the next day, drain adzuki beans (if any water is left) and put in a medium saucepan. Cover with water and boil for about 50 minutes, or until very soft and water has evaporated. Add muscovado sugar and start cooking on medium heat for another 25 minutes, as you stir often. Once beans are soft and the mixture is thickened, remove from heat and puree finely with a a hand-held blender or in a food processor. Adzuki bean paste will thicken additionally when it cools.n Preheat your oven to 180C (350F).n Line a 20cmx20cm baking dish with parchment paper and grease the sides with vegetable oil.n In a small bowl soak chia seeds in the water. Let them absorb all the water.n Put adzuki bean paste in a large bow, add chia seeds and banana. Mix well.n In a large bowl, pour hot coffee over the chocolate and stir until it melts. Mix in vegetable oil and vanilla extract.n Pour chocolaty-coffee mixture to the bean paste and stir to combine. At last add cocoa, hazelnut meal and rice flour and stir again to combine – taste and see if it’s sweet enough for your taste. Stir in additional few table spoons of raw sugar if needed.n Pour the mixture into the prepared dish and bake for about 25 minutes.n Let it cool completely, dust with cocoa powder and serve.n n n n n n n n n n  n