Minty Vegan Black Bean Brownies
Servings: 24 mini muffins
Ingredients
- 1 15 ounce can black beans, drained and rinsed
- 2 tablespoons cocoa powder
- ¼ cup avocado oil
- ½ cup rolled oats
- ¼ cup + 2 tablespoons date syrup
- ½-1 teaspoon peppermint extract ½ is a more subtle flavor, 1 teaspoon is minty goodness!
- ½ teaspoon baking powder
- pinch salt unless using regular salted beans
- ¾ cup dark chocolate chips leave ~2 tablespoons out for topping
Instructions
- Preheat the oven to 350 F. Lightly spray a 24-hole mini muffin tin with nonstick cooking spray, then set aside.
- Combine all ingredients except chocolate chips in a food processor or high-powered blender. Blend until smooth. Once well mixed, fold the chocolate chips into the batter.
- Fill the mini muffin tin wells with batter until they are about ¾ full. They will rise a little. Add chocolate chips for a boost of dark chocolate flavor.
- Bake for about 15 minutes or until the toothpick comes out clean.
- Place the mini muffin pan on a baking rack to cool for about 10 minutes. Use a knife to carefully remove the brownie bites from the pan, allowing them to cool completely on the baking rack. Store any leftovers in an airtight container for up to 1 week, or freeze for up to 2 months.
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