this recipe is sneakily healthy but oh so delicious.
Ingredients:
- 1 can of black beans (15 ounces)
- 3.5 tbsp melted coconut oil
- 2 flax eggs (combine 2 overflowing tbsp of ground flaxseed – you can use a coffee grinder/blender to grind into powder- with 6 tbsp of water)
- 3/4 cup unsweetened cocoa powder
- 1/2 overflowing cup of cane sugar
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1.5 tsp vanilla extract
- 1 tbsp unflavored cashew milk
- vegan chocolate chips (I used Lily’s Dark Chocolate Chips)
Instructions:
- preheat oven to 350 degrees
- grease or add muffin liners to mini cupcake tin (you could also use a standard sized pan, but I prefer the smaller cupcakes – means they will last longer hehe)
- place the 2 flax eggs in your food processor. blend the ground flaxseed with the water in the food processor and let it sit for a few minutes
- while the flax seeds sit, rinse and drain the black beans. make sure they are rinsed well – it will minimize the taste of the beans in the final product! you should let them drain until they are dry (you could speed up the drying process by using a paper towel to pat them down)
- add the rest of the ingredients (except the chocolate chips) to the food processor and puree for 4 minutes
- distribute the batter in the mini muffin tin and sprinkle several chocolate chips on top
- cook for 12-15 minutes or until a fork comes out clean. if they are slightlyyyy gooey, that’s also good!
- let cool & ENJOY 😋. I’ve found that they’re extra delish if you refrigerate until eating them!
Jacqueline Rebecca 