I am an loyal shopper on Thrive. I do love to try many of the new foods they offer and when this recipe arrived in my inbox I had to try it. However, as usual, I had to alter it to make it the Collette way!
Surprisingly, you would never know there is bean in this mix just by tasting them. Yum!
This is the perfect dessert for those who want just a little something sweet and definitely for dark chocolate lovers!
Recipe:
Makes approximately 15 balls with nut butter and 23 balls with date puree
1 1/2 Tablespoon Nut butter or use a Date Puree** (the sweetness level will increase with date puree)
6 Tablespoon coconut oil
15 ounces canned black beans, drained
6 Tablespoons cocoa powder
4 Tablespoons maple syrup
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons salt
1/2 cup Bob’s Red Mill all-purpose gluten-free flour ( or 1/4 cup teff flour and 1/4 cup coconut flour)
½ cup shredded coconut for coating
1/2 cup (mini works best) chocolate chips, such as Enjoy Life
Place black beans, coconut oil, and nut butter (or date puree) in the food processor. Process until smooth and pureed. Add maple syrup, cacao, vanilla, salt, and flour. Process until combined. Place into a large mixing bowl and if using nut butter, refrigerate 30 minutes to an hour, or until firm.
Preheat oven at 350F. Grease muffin tin.
Pour coconut sprinkles and chocolate chips into a shallow dish or bowl. If using nut butter, spoon approximately 1 Tablespoon of chocolate mix into a small bowl, then sprinkle the sides in coconut sprinkles and chocolate chips. You can use your hands or a spoon to sprinkle and coat. If using date puree, combine and gently mix coconut and chocolate chips in large bowl.
Place balls in greased muffin tin. Bake for 20 minutes. Allow to cool. Remove from pan. Place in refrigerator for an hour or until firm.
Enjoy at room temperature. Keep any leftovers in the refrigerator for a few days.
