I had several cans of black beans in my cabinet so I decided to do some experimenting.
My first task was to make black bean brownies – I posted that recipe on Instagram so you can find it here.
The brownies were a little dry, so I thought I’d try something similar, but swap out the raw egg, add in some texture with the mints I found on clearance, and see if the batter was better.
I had never made a “chia egg” so that was really interesting, but it worked as a great swap.
Just add 2 TBSP of chia seeds with 5 TBSP of water and let it sit in the refrigerator for 15 minutes to thicken. You can also use flax seed and make a “flax egg”.
The batter was awesome! It was the perfect amount of sweetness to satisfy a sweet tooth, but enough fiber and thickness to keep you from eating the entire bowl. I’ll definitely be making this again and will use some regular chocolate chips for an all chocolate version.
Mint Chocolate Black Bean Brownie Batter - can be vegan by swapping the butter for coconut oil and replacing the chips with vegan chocolate chip option
- 2 TBSP Chia Seeds
- 1/2 cup Stevia in the Raw
- 3 TBSP Butter
- 1/4 tsp Salt
- 15oz can of black beans
- 1/2 cup Andes Peppermint Crunch Baking Chips
- 1 tsp vanilla
- 3/4 cup unsweetened cocoa powder
- Combine 2 TBSP chia seeds and 5 TBSP of water in small bowl. Let sit in fridge for 15 minutes to thicken. It should be similar to the consistency of raw eggs.
- Rinse and drain can of black beans.
- Combine all ingredients except Andes mint chips into food processor.
- Pulse in food processor until smooth.
- Add 2 TBSP of water if too thick.
- Stir in 1/2 cup of Andes mint chips.
- Serve in bowl. ~ 1/4 cup serving size
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||13.8%|
|Saturated Fat 5.5g||27.5%|
|Total Carbohydrate 20g||6.7%|
|Dietary Fiber 7.5g||30%|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.