Black Bean Brownie Bites

I had some extra Date Paste and raw Cacao Powder from the Avocado pudding I made so I looked for another recipe that had the same ingredients.  Don't let the Black Bean ingredient scare you!  Kevin LOVES chocolate and he absolutely loved these brownies.  Frankly, I wouldn't even tell anyone there are beans in the brownies.  They'll enjoy them and not even know they are healthy.

Black Bean Brownie Bites

The Karma Chow Ultimate Cookbook by Melissa Costello

1/2       cup date paste (see recipe – allow 1 hour soaking time for dates)

            Coconut oil or spray for greasing pans

2          cups black beans (1 1/2 15-ounce cans – drained and missed)

1          ripe banana

1/3       cup agave nectar

2          tablespoons melted coconut oil

1/2       cup raw cacao powder

1          tablespoon vanilla extract

1          tablespoon cinnamon

1/4       teaspoon sea salt

1/4       cup oat or almond flour  (I used regular flour)

1          teaspoon baking powder

1/4       teaspoon baking soda

1/2       cup vegan chocolate chips

To make date paste:  Pour two thirds cup of hot water over one cup pitted dates and soak for about an hour. Put all the ingredients into a blender and process until smooth, thick paste is formed.

Preheat the oven to 35o degrees.  Grease mini muffin tins with coconut oil or coconut spray.

In a food processor with the S-blade, combine the black beans, banana, agave nectar, date paste, coconut oil, cacao powder, vanilla, cinnamon, and salt until well combined and smooth. Transfer the mixture to a large bowl.

Stir in the almond flour, baking powder, baking soda, and chocolate chips.  Fill mini muffin tins about two-thirds full and bake 25-30 minutes or until a toothpick comes out clean.  Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack.