Kidney Bean Brownie Bites
1/2 cup gluten-free oats
1 can (or 15 oz.) kidney beans*
1.5 cup medjool dates, pitted
2 TBSP nut butter (I used almond butter)
1 TBSP blackstrap molasses (maple syrup would work too)
3/4 cup cocoa or cacao powder, or more to taste (how much do you like chocolate?!)
A pinch of sea salt
1/4 cup cacao nibs
Optional: spoonful of instant coffee for extra flavor, nuts, chocolate chips
Preheat over to 350F and line a baking sheet with parchment paper.
In a food processor, grind the oats to a flour, then add all of the ingredients, other than the cacao nibs. Process until smooth, stopping every so often to scrape down the sides. You may need to add a bit of water if the mixture is too dry. You want it thick and fudgy, but not dry and crumbly. Add cacao nibs to the mixture and process them in.
Using an ice cream scoop, place scoops of the mixture onto the parchment lined baking sheet. Alternatively, you can use two spoons to create ~1.5 TBSP size rounds.
Bake for 10-15 minutes, or until the outside begins to harden, and an inserted knife comes out clean. Let cool on the baking sheet. I baked mine for about 12 minutes.
This recipe made 20 ice-cream scoop sized brownies.
Optional: Add a chocolate "shell" to these brownies using only 3 ingredients! RECIPE HERE.
-Could sub black beans
***Alternative recipe: you actually don't even need to bake this brownie mixture. You can make chocolate "truffles" by shaping the fudgy batter into balls, and then rolling in shredded coconut to coat (photo below).***