Preheat your oven to 350 degrees Fahrenheit and line an 8x8” brownie pan with parchment paper.

Drain the can of black beans and pour the beans into a sieve.  Rinse well and drain off the excess water.

In a blender (I used my NutriBullet), add the black beans, blueberries, coffee, vanilla extract, and stevia extract.  Purée until completely smooth.

In a large bowl, whisk together the erythritol, cocoa powder, sorghum flour, flaxseed, baking powder, baking soda, and salt.

For the Cheesecake Swirl-  In a small bowl, whisk together the cream cheese, stevia extract, and vanilla paste.

Pour the blender mixture (scrape out as much as you can!) into the bowl with the dry ingredients and mix until completely even.  Scoop the mixture into the prepared pan and spread it out.  Scoop spoonfuls of the cheesecake swirl over the batter and swirl in with a butter knife.

Bake for ~43 minutes.  Let cool completely, then cover and refrigerate overnight.  Slice into 9 squares.  Serve and enjoy! Store in a tightly sealed container in the fridge for up to 4 days.