Chocolate brownie bites have extra chocolate chips, pure peppermint extract, are made with black beans and topped with crushed candy canes. These are the perfect Christmas treat!! Kids especially love these little bites. Vegan, Gluten-free and Oil-free.
The other day when I made these little treats, they were gone SO fast! One of my kids had a friend over and she tried one and gave it her approval, so that’s how I knew they really were good! Black beans and all. 🙂
Have you tried the whole black bean brownie thing yet? The black beans really create a fudgy and perfect brownie texture. I think they are totally delicious, and you definitely can’t taste the beans AT ALL, even in the batter. If you are looking for a non-black bean brownie, these Chewy Vegan Brownies are amazing!
Are there any other peppermint chocolate fans out there? I personally can’t get enough of the combination.
These Peppermint Black Bean Brownie Bites are made in the food processor in no time at all, poured into a mini-muffin pan (or regular muffin pan for larger bites), baked for about 20 minutes and then topped with crushed candy canes.
They will surely satisfy all your chocolate peppermint cravings this Christmas season! Happy holidays!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Adapted from this recipe.
- 2 tablespoons ground flax
- 5 tablespoons water
- 1 1/2 cup black beans (1-15 oz can), drained and rinsed
- 3 tablespoons full fat coconut milk (shake the can before opening, use the creamy stuff)
- 3/4 cup regular unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon pure peppermint extract
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 cup non-dairy chocolate chips (mini or regular)
- 1/2 cup crushed peppermint candy canes
Preheat oven to 350 degrees.
In a small bowl, mix together the ground flax and water. Set aside to thicken.
Lightly grease a mini-muffin pan (or regular sized muffin pan). I sprayed very lightly with oil.
Add the drained and rinsed black beans and the rest of the ingredients (except for the chocolate chips and crushed candy canes). Puree for a couple of minutes, scraping the sides as necessary to get it all smooth.
Now add the chocolate chips and stir them in by hand.
Evenly distribute the mixture into muffin pan. Fill about 3/4 of the way full for a mini-muffin pan, or about 1/2 full if you are using a regular muffin pan.
Bake for 20-25 minutes, until the tops look dry.
Let cool for about 30 minutes before removing them from the pan. Then sprinkle with crushed candy cane pieces. They will be very soft and fudgy.
Store in an airtight container for a couple of days, or they will keep for up to a week in the fridge.
-You may substitute with coconut oil or other oil for the coconut cream; it will work just as well.
-For the crushed candy cane pieces, I put several mini candy canes in a large freezer ziplock bag, covered with a dishtowel, and hit them with a large water bottle. A hammer or kitchen rolling pin would also work.
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