You can't even tell these can beans in them. It's incredible. You can't taste the whole wheat flour either. WHHHHHHHHHHAAAAAAAAAAATTTTTT. These are so good.... Fudgey, kind of a brownie like consistency. No eggs, so you can eat the raw batter. AND these are exceptionally easy. 10 minute prep, 10 minute break, ready to eat in 25. I wish I had more to say about these, but gosh, I think I've said enough!
1 can black beans
2 T. milk
1.5 T. peanut butter
2 T. olive oil
3 T. whole wheat flour
¼ c. unsweetened cocoa powder
½ c. + 1 T. sugar
1 t. baking powder
1 tbls vanilla extract
Bake Temp - 375
Prep Time- 10
Bake Time - 10
Ready to eat in - 25 minutes
Preheat oven to 375 and line a large baking sheet with parchment paper.
Wash black beans carefully.
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.
Spoon 16 dollops evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips.
Press chocolate chips into the top.
Bake for 10 minutes.
Following baking, I sprinkled on some fleur de sal.
Let cool slightly, then put on a baking rack until they are cooled completely.