We are moving in a couple of weeks, and I am actively looking for ways to use up the canned goods in my pantry so we don’t have to pay to haul them 1,000 miles north.
At a recent Harvest Faire, we sampled some vegan black bean brownie bites that were really delicious. Ever since, I’ve been thinking that this would be a great way to use up a can of black beans from my pantry. So I googled a recipe, found one that looked great, and made a few minor adaptations. I am delighted by the results!
These brownie bites are decadent and gooey. You’d never in a million years guess that they are gluten-free and packed full of black beans!!
Here is the recipe:
BLACK BEAN BROWNIE BITES
*slightly adapted version of the yummy recipe by Dana Shultz of My Little Celebration
**makes exactly 2 dozen mini-muffin-sized bites
1 (15 oz.) can black beans, drained and rinsed
2 flax eggs (2 Tbsp flax meal + 6 Tbsp cold water)
2 Tbsp coconut oil
½ cup cocoa powder
pinch of Himalayan salt
1 tsp vanilla
½ cup granulated sugar
1 tsp baking powder
¼ cup semisweet chocolate chips (I used Enjoy Life mini-chips)
- Preheat oven to 350 degrees. Lightly grease a mini-muffin tin, or use paper liners.
- Prepare flax eggs by combining flax meal and water in a small bowl and letting it rest for 3-5 minutes.
- Combine all ingredients EXCEPT chocolate chips in a food processor and puree.
- Remove from food processor and stir in chocolate chips.
- Scoop batter into mini-muffin tins.
- Bake for about 17 minutes, until tops are dry and starting to pull away from the sides.
- Let cool for 30 minutes before removing from pan.
I bet these would be super-delicious with a tiny scoop of vegan ice cream on top. Enjoy! 🙂