Vegetables make such excellent ingredients for baked goods. Beans are used to create sweet fillings in both Asian and Mediterranean cookery. Here, Black beans form the base for these moreish ‘n moist brownie buns. They can easily be made into a vegan dessert, just be sure to replace the honey with your favourite syrup, and ensure that your chocolate chips are dairy free. I like to serve them warm from the oven with a dollop of coconut cream which has been allowed to set in the fridge.
2 Cups Black Beans, cooked and drained
2-3 TBSP Cocoa Powder (to taste)
1 Cup Oats
¼ Cup Nuts, chopped (any will do)
½ Cup Oil
½ Cup Honey (or Syrup)
1 tsp Vanilla Essence
1 tsp Baking Powder
30ml Chocolate Chips, plus extra to garnish
- Heat oven to 180ºC and grease a 12-pocket muffin pan.
- Place the beans in a food processor and blend until smooth. Add remaining ingredients except the choc chips and blend until well combined. Stir in the choc chips.
- Distribute the mixture evenly in the muffin pan to make 12 rough mounds. Sprinkle each one with extra choc chips (or chopped nuts) to garnish.Bake at 180ºC for 25-30 minutes until set. Allow to cool for 10-15 minutes before carefully scooping each bun out. Serve plain, dusted with icing sugar, or with cream/ice cream/coconut cream.