INGREDIENTS
- 1 15 oz can drained, rinsed black beans
- 2 large organic eggs
- 3 tbsp melted coconut oil
- ¾ cup cocoa powder
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- ¾ cup coconut sugar
- 1 ½ tsp baking powder
- 12 walnuts or shredded coconut
METHOD
- Preheat oven to 350 degrees F.
- Lightly grease mini muffin tins.
- Combine all ingredients and puree until smooth.
- Distribute batter into mini muffin pan and smooth top with spoon.
- Top with walnut pieces or shredded coconut.
- Bake for 10-15 minutes or until tops are dry and edges pull away from sides.
- Remove from oven and let cool for 30 minutes before removing from pan.