Popular Conditions & Diets
Ingredients
7
Time
25m
Serves
12
Recipe by Carley Nadine
Ingredients
7
Time
25m
Serves
12
398 ml
Black Beans
drained and rinsed well
8
Pitted Medjool Dates
pitted and soaked for 10 min
1
Flax Egg
(1 tbsp ground flax + 3 tbsp water)
3 Tbsp
Melted Coconut Oil
1 tsp
Baking Powder
High Protein
Dessert
Gluten-Free
1/8 tsp
Sea Salt
1/2 cup
Dairy-free Semi-sweet Chocolate Chips
1
Make your flax egg by combining ground flax and water. Set aside for 10 minutes.
2
Soak dates in hot water for 10 minutes, then drain completely.
3
Preheat oven to 350°F and line a standard muffin tin with parchment liners.
4
Add black beans, dates, flax egg, and coconut oil to a food processor. Blend until completely smooth.
5
Add cacao powder, baking powder, and salt. Blend again until fully combined.
6
Fold in chocolate chips by hand.
7
Scoop batter into liners and flatten slightly with the back of a spoon.
8
Bake for 22–25 minutes until tops are matte and set.
9
Cool in the tin for at least 15 minutes before removing. Peel liners once fully cooled.
10
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.
