Oh hello there, Monday!
Starting off with a clean slate once again. Not grieving the annoyances of the past [week] anymore [if there were any], making room for new and [hopefully] happier memories to take their place. If your last week was stellar or not: why not kick the new one off right with some chocolate?
Could there be anything more marvelous than adding just a little more chocolate to your day? No? Well, how about a healthier chocolate fix? No, these aren’t like ‘real’ truffles or a decadent bar of chocolate. But they are downright delicious in their own right. A smooth and creamy consistency, chewy flavourful chunks of dried banana and bits of rich dark chocolate.
Consider them a snack when the chocolate craving hits and you want to feel just that smidgen more virtuous handling it ;). Or simply because you’re like me and have a can of black beans to be used. Oh, didn’t I mention that before?!
Technically you’d obviously call these muffins. But I like my mind games every now and then: Simply calling them ‘truffles’ creates a much more decadent and fancier feeling when popping one or two
or five of these gems into your mouth. Who said treating yourself had to be expensive or include a major sugar coma? Treat yourself every day and feel good about it.
Fudgy Dark Chocolate [Black Bean] Truffles
yields 12 truffles/mini muffins
- ½ can black beans, drained and rinsed very (!) well (130 g)
- ½ small banana
- ½ scoop vegan Vanilla protein powder [I used SunWarrior Blend]
- 1 heaped tbsp (10 g) dark cocoa powder [German readers: Bensdorp brand is amazing!]
- 2 tbsps sugar or other granulated sweetener [I used erythritol] (20 g)
- 2 dried bananas, finely chopped [like these; not chips]
- 1 tbsp unsweetened shredded coconut
- 3-4 squares of Lindt 99%, chopped
Preheat your oven to 300 °F/150 °C.
Blend the black beans and banana until very smooth. Add the protein powder, cocoa, sugar [substitute] and about four tablespoons of water or non-dairy milk. Blend again until well combined.
Stir in the chopped bananas, coconut and chocolate. Fill batter into a lined mini muffin pan. Bake for 10-15 minutes or until the .
Let cool and then store in an air-tight container in the fridge.
These taste best straight from the fridge when the chocolate flavour has developped even more.
If you can’t get or don’t like the dried banana you can skip them. I tried a banana + coconut version and one without – both seen in the pictures in this post,. Just don’t skip the chocolate!
These don’t last long so no matter what else is on my to-do list for the day: whipping up another batch of these is definitely on the agenda. Only to use up the new can of black beans I bought the other day, obviously.
I hope your Monday’s off to a great start!
Happiness inducing today: A morning and an evening walk in gorgeous fall weather – I skipped the day’s rainy periods.
Tell me about your weekend! Any fun or exciting happenings?
What is your favourite sweet recipe using beans?