|10 min||10 min||5|
|1 tsp||Baking powder|
|1 can (15oz)||Black beans, canned (low sodium, rinsed)|
|1/4 cup||Cocoa powder, unsweetened|
|1/3 cup||Dark chocolate chips (plus extra for topping)|
|2 tbsp||Extra virgin olive oil|
|1/3 cup||Granulated sugar|
|2 tbsp||Partly skimmed milk, 2% M.F.|
|1 1/2 tbsp||Peanut butter, natural|
|1 tsp||Vanilla extract, pure|
|3 tbsp||Wheat flour, whole wheat|
Preheat oven to 375 and line a large baking sheet with parchment paper.
Combine black beans, milk, peanut butter, and olive oil in a food processor and process until smooth.
Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon. Continue processing until combined and mousse-like.
Stir in 1/3 c. dark chocolate chips.
Spoon 16 evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips.
Bake for 10 minutes. Let cool slightly, then transfer to a baking rack until they are cooled completely.