[1 SP per serving] Are you looking for a new way to enjoy beans? Well, try this one out. This recipe is, in my opinion, very original and delicious. AND NOW ONLY 1 SP PER SERVING!!
Information
Ingredients
| 15 oz |
canned black beans, well rinsed and drained |
0 SP |
| 2 large |
eggs |
0 SP |
| 2 Tbsp |
unsweetened applesauce |
0 SP |
| ¾ cup |
unsweetened cocoa powder |
5 SP |
| ¼ tsp |
sea salt |
0 SP |
| 1 tsp |
vanilla extract |
0 SP |
| ½ cup |
Truvia Calorie-Free Sweetener |
0 SP |
| 1½ tsp |
baking powder |
0 SP |
| ¼ cup |
chopped walnuts |
6 SP |
| 2 Tbsp |
semisweet chocolate chips |
5 SP |
Instructions
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.
Notes
- To make this recipe truly vegan, simply replace the eggs with flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water).
- The original recipe called for coconut oil, but to make the recipe healthier, unsweetened applesauce was used. If you would like to use Vegetable Oil, use 3 Tbsp, and increase the SP per serving to 4.
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