Peppermint Black Bean Chocolate Cake/Brownie

My daughter gets requests all the time to make this special recipe. It is not a replacement for your nutritious meals. However, the amount of nutrients added with beans help devour this delicious desert guilt free.

Let me know if you end up making this recipe for the holidays and how many “wows” you get.

Black Bean Chocolate Cake/Brownie

• CourseDessert

Servings	Prep Time
5people	20minutes

Cook Time

20minutes

Servings Prep Time 5people 20minutes

Cook Time 20minutes

Ingredients

• 3 eggslarge pasture raised organic
• 115 oz can black beansorganic
• 3tbsp extra virgin organic coconut oil
• 1cup cocoa powderunsweetened
• 4tsp vanilla extract
• 1/8tsp sea salt
• 1 1/2tsp baking powderaluminum free & gluten free
• 1tsp baking sodaaluminum free & gluten free
• 3/4cup coconut sugar
• 1/4cup honey
• 2tbsp almond flourorganic coconut or gluten free flour
• 2 candy canescrushed; TruJoy Organic Candy Canes

Instructions

1. Preheat oven to 350 F.
2. Brush or spray a 9” cake pan (I like to use a glass heat resistant plate) with coconut oil.
3. In a blender, blend the eggs for 10 seconds. Add the black beans and blend 1 minute.
4. Mix the oil and honey in a separate bowl.
5. Mix cocoa powder, vanilla, salt, baking powder, baking soda, and coconut sugar.
6. Using a silicone spatula, mix the powdery ingredients into the wet ingredients in the mixer, and then blend for 30 seconds. Scrape the sides of the blender as needed.
7. Mix in the coconut and flours using the spatula, and blend for 1 minute.
8. Pour batter into the prepared cake pan/glass. The silicone spatula is helpful in getting all of the batter out of the blender.
9. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. The center of the cake will be firm and slightly springy to the touch.
10. Cool on a rack for 15 minutes. Run a knife around the edge to loosen before turning the cake out.
11. Allow cake to cool completely on the rack before adding any additional cocoa powder on top.
12. Cut into squares (if serving as brownies) and serve.
13. Sprinkle the remaining peppermint candy cane over the top.

Recipe Notes

My dear baker friend Marta perfected the ingredients.

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