- One 15 oz. (425 g) can (1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs OR 2 large eggs (2 heaping Tbsp (16 g) flaxseed meal + 6 Tbsp (90 ml) water)
- 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
- 3/4 cup (72 g) cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
- 1 1/2 tsp baking powder
- Optional toppings if no nut allergies: crushed walnuts, pecans or semisweet chocolate chips
1. Preheat oven to 350 degrees F (176 C).
2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
5. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Optional if no nut allergies: Sprinkle with crushed walnuts, pecans or chocolate chips.
6. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
7. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist. If you used eggs just make sure they have been heated thoroughly.
I ate one of these for breakfast on a train from Geneva to Paris and the energy it gave me was amazing. Really a great snack for on the go or if engaging in an activity that requires a lot of energy.
Store in an airtight container for up to a few days. Refrigerate to keep longer.
Originally from minimalistbaker.com.