2 tablespoons flaxmeal
6 tablespoons water
1 cup black beans, washed and drained
3/4 cup cocoa powder
1/2 cup almond meal
1/2 teaspoon sea salt
1 teaspoon vanilla
1/2 cup organic sugar
1 1/2 teaspoons baking powder
2 tablespoons dairy-free chocolate chips
2 tablespoons chopped pecans
Preheat oven to 175°C. Line a muffin pan with 12 paper liners.
In a small bowl, mix together the flaxmeal and water, and set aside.
In a food processor or high-speed blender, mix together the black beans, cocoa powder, almond meal, sea salt, vanilla, sugar, and baking powder until a rich, chocolaty batter forms.
Divide the batter among the 12 muffin cups, filling about halfway.
Top with the chocolate chips and chopped pecans.
Bake for 20 minutes.
Recipe courtesy of popsugar.com.au