Ingredients
Scale
- 1 tablespoon flax seed
- 3 tablespoons water
- 1 can black beans (, rinsed)
- 1/2 cup pitted medjool dates (, packed)
- 1/3 cup coconut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 cup brown rice protein powder
- 1/3 cup cacao powder OR cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz . unsweetened chocolate (, roughly chopped)
- 1/2 cup mini dark chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the flax seeds and 3 tablespoons of water. Set aside to thicken.
- Add the black beans, dates, coconut butter, maple syrup and vanilla into the bowl of a food processor fitted with the S blade. Process until smooth. Add in the thickened flax mixture and process to combine. Set aside.
- In a large bowl, whisk together the protein powder, cacao powder, baking soda, and salt.
- In a double boiler, melt the chocolate, stirring frequently to prevent burning. Remove from the heat and set aside.
- Add the black bean mixture into the dry ingredients. Stir to combine. Add in the chocolate and stir again. Fold in the chocolate chips.
- Pack the dough into mini muffin tins, pressing down with your hands to create a level top on the brownie bite. Bake for 12 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. If needed, loosen the brownie bites by running a butter knife around the edges. Place on a wire rack to cool completely.