Chocolate black beans mini cakes
Updated: Aug 1
Crazy, delicious, and nutritious!
When I was about 7 years old, a friend of my grandparents brought me a gift from his trip to Japan: candy made from black beans! I honestly thought that was very weird, but to be a polite girl, I tried the candy and I liked it! So when I got the chance to try a black bean cake in a nutritionist conference, I did. It was such a treat!
I like them so much that the following week I made them for the guests attending my 3-year old birthday party and they were a big success!! Some parents asked me for the recipe, so here it is for all of you. Please note that this is not an original recipe but adapted from Pulses, the organization that represents the legume family. The truth is that I am not being paid for this post but I love the nutritious ingredients in this recipe.
Makes 12 servings
2 cups black beans
5 eggs, large
1 cup brown sugar (feel free to use less)
1 tablespoon of vanilla extract
Pinch of salt
6 tablespoons butter (at room temperature)
8 tablespoons of cocoa
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Gluten free they are perfect for accommodating all children and adults with special diets.
Preheat the oven to 350 ° F.
Spray a 12-muffin tin with butter-flavored cooking spray (or you can put paper baking cups if you want). Set it aside.
Rinse and drain the beans if you use canned beans.
Mix beans, 3 eggs, sugar, vanilla, and salt on high speed until mixture is smooth and even.
Add the butter and mix for one more minute on high speed.
Add the egg and mix for one more minute.
Add the last egg and mix an additional minute.
Add the cocoa, baking powder, baking soda, and mix.
Put the mixture in the molds.
Cook for 15-20 minutes until you can insert a toothpick into the mixture and it comes out clean.