Chocolate Black Bean Cupcakes with Raspberries
Makes 10-12 cupcakes
1 1/2 cups cooked black beans (see tip below)
3 Tbsp coconut oil, melted
1/2 cup maple syrup or 1/2 tsp pure stevia extract + 1 tbsp water
1/2 tsp salt
6 tbsp cocoa powder
1 tsp baking powder
1/2 tsp bi-carb soda (baking soda)
Add the beans and eggs to a food processor (or blender) and blitz until smooth and airy.
With the processor on, slowly pour in the melted coconut oil, maple syrup/stevia and salt.
In a separate bowl sift the cocoa, baking powder and bi-carb soda. With the processor on, add the cocoa mix in spoonfuls.
Line a cupcake pan with patty pans, spoon in the cake mix and top with raspberries, pushing them into the mix slightly. Bake at 160*C for 30 minutes until firm to the touch. Cool and devour. These are better the next day but still very delicious straight out of the oven.
Tip: The easiest way to cook your beans is in the slow cooker for four hours. This requires no pre-soaking.