Serves: 12
Ingredients
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 whole 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 Truvia
- 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).
- Add ingredients into blender (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. 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.
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