These cherry chocolate black bean brownie bites might be a mouthful to say, but they’re just the right size for a Valentine’s Day (or any day) treat.
Black bean brownies have been around for a long time, and I have to admit that I was not quick to jump on the bandwagon when I first saw them. For years, I avoided beans as much as possible because they had THAT effect on me (you know what I mean).
And while I liked the results I got from using bean flours in baked goods, I didn’t like the effect of the bean flour on my system, and my husband really disliked the taste. So I avoided trying black bean brownies. Until last year.
After I went grain free a couple of years ago, I found that my system could handle beans better. While beans aren’t one of my favorite foods, I enjoy eating hummus and chili and a few other bean dishes. And even though beans are not considered paleo, I was doing what worked for my body, not strictly following someone else’s diet rules.
So I decided to give black bean brownies a try. The first time I served them to my family, including my now daughters in law, everyone thought they were good, and no one suspected they had beans in them—even my husband who used to taste bean flour a mile away.
I wouldn’t say they’re exactly a normal brownie flavor, but they are very good. Since I am also avoiding almost all refined sugar, I opted to use honey in this recipe, which adds it’s own flavor to them as well as the dried cherries which are optional, but add flavor and texture.
You could make these in a square brownie pan, but mini brownie bites are nice for a gathering or for giving as treats.
Cherry Chocolate Black Bean Brownie Bites
Yield 3 dozen
- 1 can (15 ounces) black beans, rinsed well and drained
- 3 large eggs
- 1/3 cup melted coconut oil (other oil should work)
- 3/4 cup honey
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup dried cherries, chopped
- Preheat oven to 350 degrees F. Line 36 mini muffin cups with paper liners or grease. These can be made in batches if you don’t have enough pans for 3 dozen.
- Place all ingredients except the cherries in a food processor (a blender would probably work too). Process until smooth, about 20 seconds. Add the cherries and pulse until combined.
- Spoon into muffin cups filling almost to the top. The brownies will rise when they bake but level off then they cool.
- Bake at 350 degrees for about 18 minutes or until a toothpick inserted in the center comes out clean.