Ingredients
1 can no-salt-added black beans, rinsed well
2 Tbsp. milk
2 Tbsp. peanut butter/nut butter of choice
3 Tbsp. coconut oil
2 Tbsp. whole wheat flour
1 T peanut powder
1/3 cup unsweetened cocoa powder
½ cup 50/50 suger & erythritol
1 tsp. baking powder
1.5 tsp. vanilla extract
1.5 tsp. instant coffee
pinch of cinnamon
pinch of salt (if no-salt beans)
⅓ cup dark chocolate chips
1/4 c cocoa nibs
Preparation
Preheat oven to 375 and line a large baking sheet with parchment paper. Combine black beans, milk, peanut butter, and olive oil in a food processor and process until smooth. Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like. Stir in ⅓ c. dark chocolate chips. Spoon 16 dollops evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips. Bake for 10-12 minutes. Let cool slightly, then put on a baking rack until they are cooled completely.
