These babies were a HIT at my house! I made them into mini muffins so they are just a bite size of goodness 🙂 I used 4 eggs to make the recipe more cake like but 3 eggs would also work.
Ingredients:
1 can organic black beans
Coconut oil (unrefined organic) – 2 tablespoons melted & cooled
Cocoa powder – 1/2 cup
Coconut sugar or Maple syrup – 1/2 cup
Eggs x 4
Vanilla – 1 tsp
Coffee – 1 tablespoon
Baking Powder – 1 tsp
Salt – 1 tsp
Dairy / soy free chocolate chips – 1/3 cup
Instructions:
Preheat oven to 350 degrees F. Coat your muffin tin with coconut or olive oil. Place beans & 1 egg in food processor and process until well blended. Add other 2-3 eggs, sugar, coconut oil, vanilla & coffee. Process again until smooth. Next add in cocoa and baking powder; process once more until smooth. Next fold in 1/3 cup of chocolate chips. Divide batter evenly among muffin cups. Bake for 25 minutes or until toothpick inserted into middle of a muffin comes out clean. Cool for 10 minutes. Keep muffins for a day at room temperature, then transfer to fridge & place in an airtight container.
ENJOY!
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