{Flourless} Fudgy Brownie Bites

1/2 cup black beans, cooked or canned and drained

1/2 cup dates, pits removed

2 tbsp tahini (or other nut or seed butter)

2 tbsp coconut oil, plus extra for the pan

1/3 cup sweet potato, cooked skins removed

1/4 cup maple syrup

1/3 cup non-dairy milk

1/2 cup cacao powder**

1/2 cup coconut sugar

2 tbsp arrowroot powder (or non-gmo corn starch)

1 tsp vanilla powder (or 2 tsp vanilla extract)

1/2 tsp baking soda

1/2 tsp baking powder

3 tbsp mini non-dairy chocolate chips (optional)

1. Preheat oven to 350˚ and lightly oil 2 mini muffin pans with coconut oil.

1. In a high speed blender or food processor mix the first 7 ingredients (the black beans to the non-dairy milk) until combined.

2. Add the rest of the ingredients, besides the chocolate chips, and blend until the batter has come together.  Occasionally scrapping down the sides.

3.  Stir in the chocolate chips, if using.

4. Scoop tablespoon sized spoonfuls into the muffin pan.

5.  Bake for 20-22 minutes, until the brownies are set.

6. Remove immediately to a cooling rack. 

Notes: * Plus or minus depending on how much batter you eat :).  This recipe is easily doubled or even tripled. **You can use cocoa powder but I recommend using cacao powder because it is less processed and high in antioxidants and magnesium. 

About 40 mini brownies*  |  crystalvaughn.com