One of the easiest and most common way to hide beans in baking is in brownies. Most of the time you can’t even tell the difference. It gives you an excuse to indulge in chocolate brownie heaven. I mean we all have those days where we just need something sweet and what’s better than just chocolate is having chocolate with protein. It’s a win-win.
- These brownie balls aren’t exactly like your everyday brownie, they have more of that truffle texture and dark chocolate taste. They’re good to eat a few bites at a time for those of us who have that sweet tooth craving. They’re quick and easy to make and better yet natural, raw vegan treat!
To begin, take out all the ingredients needed to have them near by.
In your food processor add in your black beans that have been rinsed and dried with the coconut oil and nut butter. Process until smooth about 1 minute.
Stop processing, scrape down the sides and continue to pulse until uniformly smooth.
Next, add in your maple syrup, cacao powder, vanilla extract and Himalayan salt.
Continue to process until completely combined and smooth.
Transfer to a glass bowl, refrigerate at least one hour until set.
Add your toppings to a shallow dish {chia seeds, confectioner’s sugar or crushed nuts}.
Scoop out mini balls {either use a small cookie scoop or grab with fingers}. Form the balls and roll between your palms. Cover the cacao balls in topping of choice.
Return to the refrigerator in a covered container to chill and set a little longer. About 30 minutes-1 hour. Remove and serve or eat immediately.
| Prep Time | 20 minutes |
| Cook Time | 1 hour 30 minutes {chill in refrigerator} |
| Servings |
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- 1 can Black Beans rinsed and dried
- 1½ tablespoons Coconut Oil
- 1 tablespoon Nut or Seed Butter
- ¼ cup Maple Syrup
- 5 tablespoons Cacao Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Sea Salt
- Optional: Crushed Raw Nuts, Powder Sugar, Chia Seeds
Ingredients
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- In your food processor add in your black beans that have been rinsed and dried with the coconut oil and nut butter. Process until smooth about 1 minute. Stop processing, scrape down the sides and continue to pulse until uniformly smooth.
- Next, add in your maple syrup, cacao powder, vanilla extract and Himalayan salt. Continue to process until completely combined and smooth.
- Transfer to a glass bowl, refrigerate at least one hour until set.
- Add your toppings to a shallow dish {chia seeds, confectioner’s sugar or crushed nuts}.
- Scoop out mini balls {either use a small cookie scoop or grab with fingers}. Form the balls and roll between your palms. Cover the cacao balls in topping of choice.
- Return to the refrigerator in a covered container to chill and set a little longer. About 30 minutes-1 hour. Remove and serve or eat immediately.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
