One of my favourite sweet treats are the famous Black Bean Brownies created by Jasmine and Melissa Hemsley (if you haven’t tried them, you should). I’ve used black beans in these brownie bites, and as the Hemsley sisters explain, you can’t taste them at all; they just create a fudgy texture and a plant based protein boost! I know a lot of people will be horrified or perhaps sceptical of such an unusual ingredient being used for a sweet recipe, but you’ll be making a mistake if you give these a miss!
The coconut flour and beans give these more cakey texture and, unlike brownies, these don’t require baking. I’ve turned mine into cake pops by popping them onto wooden skewers, but serve them just as they are if you prefer. If you don’t have coconut flour, try using ground almonds instead. Either way these bites are a great protein hit, which makes them an ideal post-workout reward.
Makes approximately 20 brownie bites
240g tin cooked black beans, drained
6tbsp cacao powder
6tbsp maple syrup or raw honey
1/2tbsp vanilla extract
2tbsp coconut oil, melted and cooled
25g coconut flour (or ground almonds)
Desiccated coconut and/or cacao nibs, to roll the bites in
A glass jar and 20 wooden skewers, if you’re making them into cake pops
1.) In a food processor, blend together everything except for the desiccated coconut and cacao nibs.
2.) Pour the desiccated coconut into a bowl, and the cacao nibs into another, if using.
3.) Shape the chocolate mixture into small balls with your hands and roll in the desiccated coconut or cacao nibs, to coat.
4.) Transfer to a container and store in the fridge for at least 30 minutes before eating.
5.) If you’re making them into cake pops, check that the wooden skewers aren’t too long for the jar (trim them if they are) and pop each brownie bite onto the sharp end of a wooden skewer. Arrange them in a jar.