Peanut Butter Lava Moringa Blackbean Brownies
Servings Prep Time
12 10minutes
Cook Time
22-24minutes
Servings Prep Time
12 10minutes
Cook Time
22-24minutes
Ingredients
  • 1 3/4cups black beans (cooked)rinsed and drained
  • 1/4cup coconut oil/butteror a combo
  • 1/2cup cacao powder
  • 1Tbsp Moringa powder
  • 1/4tsp pink Himalayan saltto taste
  • 1tsp vanilla extract
  • 1/2cup pure maple syrup
  • 2Tbsp strong coffee
  • 1 tsp baking powder
  • 2large eggsor egg substititue
  • 12bite-size dark chocolate peanut butter cupsI use Trader Joe’s
  • mini chocolate chipssprinkling
Instructions
  1. Preheat oven to 350 F. Thoroughly rinse and drain black beans and set aside. Mix about 2 Tbsp hot water with 1 tsp instant coffee and set aside. Line (12) standard size muffin pan.
  2. Place beans in high power blender or food processor and pulse until smooth–stopping as needed to scrape the sides.
  3. Add remaining ingredients with the exception of eggs, baking powder, peanut butter/chocolate. Puree about 3 minutes or until texture is smooth. Scrape sides on occasion to be sure everything is evenly incorporated.
  4. Add 2 eggs and baking powder. Pulse until combined.
  5. Divide batter evenly into the muffin pan; **Set-aside about 1/2 cup.
  6. Place a dark chocolate peanut butter cup in the center of the muffin. Apply gentle pressure but not so much that the peanut butter cup sinks to the bottom of the tin/liner.
  7. Top peanut butter/chocolate with remaining batter and smooth if necessary. Sprinkle with mini chocolate chips or chocolate bits.
  8. Bake in preheated oven until edges start to pull away from the sides of the pan about 22-24 minutes.
  9. Allow to cool in pan. The brownies will have a “fudgy” texture. Serve alone or with ice cream.
  10. Store at room temperature or in refrigerator to prolong shelf-life.
Recipe Notes

DIY: Dark Chocolate Peanut Butter Cups should be able tot be replace with about 4 tbsp of peanut butter and 2-3 tbsp of chopped chocolate. Mix and divide in small scoops between the 12 muffin tins.  Top with remaining batter per recipe and sprinkle with chocolate bits.

Additional option.  If you prefer no peanut butter, Just stir 1/3 – 1/2 cup of mini chocolate chips or chopped chocolate bits into the batter and divide evenly into 12 lined muffin pans.