Vegan, Gluten Free
Happily Serves 12
ALL ORGANIC INGREDIENTS
2 Cups Black Beans (rinsed and drained if you are using canned)
2 TBSP Gelatin
3 TBSP Coconut oil
3/4 Cup Raw Cocoa powder
1 1/2 tsp Baking powder
1/2 tsp Sea salt
1 tsp Vanilla
3/4 Cup Monk Fruit
1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil
2 TBSP Finely crushed candy canes
Optional: 1/4 Cup Dairy Free Chocolate chips
Preheat oven to 350.
Spray coconut oil on the mini muffin bar pan.
Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.
Batter should be pretty smooth.
If it appears too thick, add 1-2 TBSP almond milk and pulse again.
It should be slightly less thick than chocolate frosting, not runny.
Add in crushed candy cane, quickly pulse.
Add peppermint extract if you want a more intense peppermint flavor.
Stir in chocolate chips.
Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven, let cool about 30 minutes before removing from pan.
They will be fudgy, so remove gently with a butter knife.
Sprinkle with crushed candy cane.
Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)