# What You'll Need:
→ Wet ingredients
01 - 1 (15-ounce) can black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup pure maple syrup or honey
04 - 1/4 cup coconut oil, melted
05 - 2 teaspoons vanilla extract
→ Dry ingredients
06 - 1/2 cup unsweetened cocoa powder
07 - 1/3 cup coconut sugar or light brown sugar
08 - 1/4 cup gluten-free oat flour
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon baking soda
11 - 1/4 teaspoon fine sea salt
→ Add-ins
12 - 1/3 cup dark chocolate chips (gluten-free certified)
13 - 1/4 cup chopped walnuts or pecans (optional)
# Method:
01 - Preheat the oven to 350°F. Line a mini muffin tin with paper liners or lightly grease each cup with nonstick spray.
02 - Place the drained black beans, eggs, maple syrup, melted coconut oil and vanilla in a food processor or high-speed blender. Blend until completely smooth and homogeneous.
03 - Add the cocoa powder, coconut sugar, oat flour, baking powder, baking soda and salt to the blended mixture. Pulse or blend until the batter is evenly combined and creamy.
04 - Transfer the batter to a bowl and gently fold in the dark chocolate chips and nuts, if using, with a spatula to avoid overmixing.
05 - Spoon the batter into the prepared mini cups, filling each about three quarters full to allow room for slight rising.
06 - Bake at 350°F for 18 to 20 minutes, or until the centers are set and a toothpick inserted into the center comes out with moist crumbs.
07 - Allow the bites to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.
