I’ve made these a few times recently with my girls and they love pressing the button on the food processor and covering the kitchen with sprinkles.
– Coconut oil – Chocolate chips – Maple syrup – Vanilla extract – Black beans, rinsed and drained if using canned – Cocoa powder – Baking powder – Salt – Whole wheat flour
Add the oil and chocolate chips to a heat-safe bowl. Warm in the microwave for 1 minute. Remove from microwave and stir together until the chocolate and oil are blended together.
Once the chocolate is completely melted, add the chocolate-oil mixture to a food processor. Preheat the oven to 350 degrees F.
Add the rest of the ingredients, except the flour, to the food processor with the chocolate-oil mixture. Blend together well.
Once the mixture is well blended, pulse in the flour until just combined. Then, line a 24-cup mini muffin tin with paper liners.
Divide the batter among the muffin cups, using a heaping tablespoon in each. Flatten a bit with a spoon and add sprinkles if desired.
Bake for 10-12 minutes or until firm to the touch. Let cool fully before serving. I like to store these in the fridge and we prefer to eat them cold.
These are not crazy sweet, so stir in an extra ¼ cup chocolate chips before baking if desired. (We don’t typically do that and my kids like them just fine!)