No-Bake Black Bean Fudge Cupcakes
A Halloween Party… I dread them. Not because I don’t like the people there, but because it is everyone, together, at the same time. Oh, and I’m not a fan of costumes or sweets either. (Yup, that’s right, I’m quite the party animal!)
Last year, everyone got sick and the boys were too little to care much about the event, so we managed to avoid it. This year was another story since no one was sick (knock on wood!), and both of them simply LOVE dressing up, AND I’m making a concentrated effort to be more socially engaged. Fortunately, this was a school party, and the parents were not supposed to dress up (yes, my huge sigh of relief was audible when I read the email). We did, however, need to bring a treat, so I started hunting for a “grain free vegan” (usually our best bet allergy wise) brownie recipe. While searching, I came across this fudge and thought it sounded just right for the occasion – and no baking required!
*Yield 18 “cupcakes”
2 15-oz cans cooked black beans, drained and rinsed (or approx 3.5 cups of cooked beans if soaking and cooking yourself )
1/2C ghee (can substitute with coconut oil for a true vegan version)
2T coconut manna
1 1/2C cocoa powder
2t vanilla extract
2-4T raw honey (to taste) (vegans can use agave nectar or coconut nectar rather than honey)
2-4T maple syrup (to taste)
sea salt to sprinkle (I’m a fan of the Pink Himalayan Salt)
In a small saucepan over low heat, warm ghee, coconut manna, and sunbutter, stirring until melted and mixed. Add all ingredients except salt to your blender jar or food processor container. (I used my VitaMix, but only because we don’t own a food processor – I love it for most everything else, but the really thick stuff, not so much) Slowly blend until mixed. The mixture will be extremely thick. So thick, in fact, that it inspired the first experience with my VitaMix‘s “emergency shutoff” meant to protect the motor… I feared I’d broken it, so there were a few distinguishable beans in the mix, but not enough to make it taste anything like black beans!
Once mixed, smoosh a dollop into each spot in your lined cupcake tins. Sprinkle with salt, and refrigerate for an hour. I used only 4T of the sweet stuff in total, and it made for some very rich, dark chocolatey, not too sweet cupcakes. I’d opt for “mini” cupcakes next time though – these were too big for my taste!