I didn’t get a good picture of these before I called my neighbor to come down and try these spicy little gems. They ain’t pretty and are super delicate, so I would suggest possibly making them in a muffin tine, or it could even pass as a cake. OR you could let them bake longer than I did and then let them sit longer than I did before cutting into them. Oops. They smelled ridiculous, so I couldn’t wait to get my hands on them. They also have NO flour in them so if you don’t let them rest, they will fall apart. Side note: usually healthy little things like this taste even better the next day. So, just be PATIENT. It’s hard for me. It’s just hard for me when it comes to chocolate. I will say – they actually looked very pretty before I cut into them. 🙂
I had a half a can of black beans left over from my tempeh tacos, so I decided to put them to good use! I started with a vegan, gluten free recipe from the Minimalist Baker, but I really changed a few things and made them not vegan and spicy. (Again, oops.) You could use a flax egg instead of a real egg if you want to keep it vegan. Feel free to add more or less cinnamon and spice to your liking.
I hope you enjoy these delicate little decadent chocolate morsels!!
Ingredients
- 1/2 15 oz can of black beans
- 1 egg
- 1.5 Tbs of coconut oil melted
- 1/2 cup of cocoa powder
- dash of salt
- 1/2 tsp pure vanilla extract
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp of cayenne pepper or chili powder or combo – read the star below*
- chocolate chips
- Preheat oven to 350 degrees F
- Lightly grease a 12-slot standard size muffin pan or brownie tin. Make sure you’ve rinsed and thoroughly drained your black beans at this point.
- Add remaining ingredients besides the chocolate chips – and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. *with the spices – I added a dash of both and kept adding because I really wanted to taste the spice. Make sure to start with a little and taste before you bake to get the right amount of spice.
- 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.
- Evenly distribute the batter into tin.
- Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I
- 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 – that’s the point.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
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