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Tuesday, 03 December 2013 12:38

Peppermint Black Bean Brownie

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Delicious holiday bites that are gluten-free, dairy free & vegan!

  • Ingredients:
    Zemas Cocoa Teff Pancake & Waffle mix
    15oz can Organic Black Beans
    1 t. Vanilla
    1/2c. Water
    1/2 t. Sea Salt
    2 c. Palm Sugar
    1 c. Cocoa Powder
    4 t. Instant Coffee or Espresso Powder
    2 NibMor Dark Chocolate Mint bars, chopped
    1 jar India Tree Peppermint Candy crunch
    1 c. chopped Walnuts or Hazelnuts (optional)
  • Instructions:
    Preheat oven to 350 degrees, grease a mini-muffin pan.

    Combine all dry ingredients in a bowl and set aside. 

    Drain the black beans until the water runs clear, place the black beans back in the can and fill to the top with water.  In a blender, puree the black beans with the water, the additional ½ c. water and vanilla. 

    Add puree to the dry mix and combine.  Add chopped NibMor bars and nuts (optional).

    Fill mini-muffin cups 2/3 of the way and bake 9 minutes. 

    Take out and sprinkle tops with Peppermint Crunch candy.  Lightly pushing the candy into top of muffins. 

    Place back in oven and bake 2-3 more minutes.  Let cool 10 minutes in pan before transfering to a cooling rack.
  • Serves: 30+
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Quick & easy, Winter favorites, Lunchboxes/on-the-go, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Serving suggestions: 1-2 per person
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