Community Cookbook
Delicious holiday bites that are gluten-free, dairy free & vegan!
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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. - Link to full recipe: Find the whole recipe & the story behind it here!
- 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
Published in
Desserts
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