Have your ever thought beans can become delicious moist cupcakes? Ye of little faith, you won’t even tell or taste them! These are great for vegans; people with lactose intolerance & leaky gut; and adventurous foodies. The ingredients are simple and can be altered to suit your pantry stock yielding equal delicious results. I also love that sweetness is balanced from natural sweeteners so this won’t disrupt anyone on their weight loss journey.
1 Can Black Beans
½ Cup Oats
4 Tablespoons coconut sugar
2 tablespoons Cranberries
4 Tablespoons Cocoa powder
1 Teaspoon Baking Powder
½ teaspoon Baking Soda
1 Tablespoon Vanilla Essence + 1 Tablespoon vanilla paste
4 Tablespoons unsweetened almond milk
Cashew Nut Frosting Ingredients:
½ Cup Cashew Nuts
1 tablespoon Vanilla Essence and Paste (half & half)
1/3 Cup unsweetened Almond Milk
Pre-heat the oven at 180 ⁰C.
Using a sieve, drain the black beans from the can and run some water through it. Set aside.
Place the oat flour inside the food processor. If you are DIY like me, you make your own oat flour;-) by placing the oats inside the food processor and process until you reach a flour like consistency. Set aside.
Place the dates and cranberries inside the food processor and process separately. This is to ensure that the dates get attention from the processor to break it down as much as possible.
With the dates and cranberries inside the food processor, add the oat flour, coconut sugar, black beans, baking powder, baking soda, vanilla and milk. Pulse until you achieve a thick batter. Don’t be alarmed when you realise how thick it is, however, it needs to be manageable. It cannot be stiff! Scoop the batter into the cupcake tin and place in the oven. It will be baked in 20 minutes. Test that it is well cooked by inserting a toothpick and if it comes out clean without any batter, then you know that it is completely done. Take out of the oven and set aside to cool off.
The cashew nuts should be soaked overnight by just placing them in cold water. The other quicker way is to boil the water and then pour it over them and soak for 4 hours to soften them. Place all the frosting ingredients in the food processor and pulse. I recommend that you start with 2 tablespoon of milk in order to get to your desired consistency. Add more milk if required. Viola! Your healthy protein based snack from the black beans.