Black beans give structure of protein to this tantilizing gluten-free treat.
1 canblack beans, drained and rinsed
1⁄2 cupbutter or coconut oil
1 teaspoonof vanilla
1⁄2 teaspoonbaking soda
1⁄2 cupdark chocolate chips
2⁄3 cupschopped walnuts (optional)
Preheat the oven to 350 F.Add all ingredients except the chocolate chips and walnuts to a food processor, and puree to a paste.Fold in the chocolate chips and walnuts.Add the batter to a greased 8 x 8 pan or scoop into prepared muffin tins. The recpipe makes 1 dozen large cupcakes, or 2 dozen small).Bake 25 - 30 minutes, or until the top springs back and a toothpick inserted in the centre comes out clean. Enjoy!
OPTIONAL: Serve with the fresh or fully defrosted fruit of your choice to add an extra burst of flavour.
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