This is one bold recipe! Tweaked by me. Inspired by Dana at The Minimalist Baker (a truly heavenly place to hang out on the interwebs).
There’s just enough drys in here to give structure to the gooey fudgey deliciousness inside. And it’s not overly sweet, which means your toppings can have more of a stage.
Ingredients
1 can black beans, rinsed + drained
2 Tbl chia seed + 1/2 cup water (for chia eggs)
3 Tbl olive oil
1/4 cup maple syrup
1 tsp vanilla essence
3/4 cup dark cocoa powder
1/4 cup dried coconut
1/4 cup molasses sugar or similar
1.5 tsp baking powder
1/4 tsp sea salt
Chocolate chips (optional topping)
To serve: chopped nuts, coconut, fresh/frozen berries, date syrup, coconut yoghurt.
Method
- Preheat oven to 180 degrees.
- Drain + rinse your black beans
- Lightly grease a standard size muffin pan.
- Prepare chia egg by combining chia seeds with 1/2 cup water in the food processor. Pulse a couple times and then let rest for a few minutes.
- Add wet ingredients – black beans, maple syrup, oil, vanilla essence
- Add drys – dark cocoa powder, coconut, molasses sugar, baking powder, salt
- Process until smooth. If too thick to blend easily add a Tbl of water. Keep it thick, you don’t want it runny.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- Optional: Sprinkle with chocolate chips.
- Bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides.
Cool for 30 minutes before gently removing from muffin tin.
Serve with fresh or frozen berries and coconut yoghurt.
You may also like:
Chewy chickpea cookies and these insanely good chocolate covered Cookie dough truffles
