These are so yummy! Next time I am going to use honey instead of sugar because I think that will make them a bit more moist. I also will shave a few minutes off baking time. This time they were slightly dry but I think those two things will make it an easy fix.
INGREDIENTS
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 Large Eggs
- 3 T coconut oil, melted (or sub other oil of choice)
- 3/4 cup cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture or 1/2 cup of honey (I like local raw)
- 1 1/2 tsp baking powder
- Optional toppings: crush walnuts, pecans or semisweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Lightly grease a 12-slot standard size muffin pan (not mini).
- Combine all ingredients except the “optional toppings” in a food processor. It is important that you use a processor instead of beaters because you want to break up the black beans. Process for a minimum of three minutes or until 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.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- 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 found mine took about 25.
- 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. Plus, they’re vegan so it doesn’t really matter.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
No comments:
Post a Comment