I DID IT! I TOOK THE PLUNGE…THE BLACK BEAN PLUNGE!!

For the last few years, I’ve been seeing and hearing about this health food phenomena. Oh, some say, “you don’t miss the flour”. Others stated, “it’s so moist and delectable. You don’t even know it’s made up of  ‘good old’ black beans.” I’ve always shrugged it off and said”I wouldn’t go there. If I wanted a dark chocolate cupcake or a piece of brownie, I would treat yours truly a chocolate cupcake or brownie.”

But guys, once again, I’ve flipped flopped. After all, I’m trying to be more health conscious in my decisions. I blame it on the new year (2015). You see, coincidentally, I found myself with a can of black beans a 15 oz. from a sale late last year. Based on a couple of recipes I saw online, I realized I had most of the necessary ingredients.

Ingredients:

1. Black beans 15ozs (rinse and drain)
2. Cocoa powder 1/2 cup
3. Dates (10)pitted
4. Flax seed meal 1/2 cup
5. Eggs (2) beaten
6. Sugar (dark) 2/3 cup
7. Butter 1/4 cup
8. Vanilla 1 tsp
9. Instant coffee bean 1 tsp
10. Bitter/sweet chocolate
11. Almond (slivered)

Guys, the recipe called for coconut sugar, but, what can I say? I didn’t have same. So, I rocked my dark sugar I had on hand. Also, I tossed in a few bitter/sweet chocolate I had on hand along with slivered almonds.

Method:

Anyway, the whole process was quite simple and involved the use of a food processor.(Check). It was basically a “dump and drop” method.

• dates were pulsed in processor
• All other ingredients were then added

Everything was pulsed into this gorgeous union. Based on the recipe, it was thick and looked quite promising. I did a quick taste test….not sweet, but palatable. Of course, very chocolatey. Maybe, I shouldn’t have put my bitter/sweet chips.?

After I  sprayed each cupcake holder with ‘Pam’, I did the ‘drop’. I also added a few of my bitter/sweet dark chocolate chips and slivered almonds on top. Perhaps, I should’ve combined the chips/almonds.?

Cupcakes were baked for approximately 25 minutes at a temperature of 350 degrees.

The result:

Guys, I’m not jumping for joy. I’m not over the moon. Yes, my version of chocolate/black bean cupcakes were moist and edible; but, somehow, there was a missing component. I must confess though, I didn’t taste the black beans.

Would I bake chocolate/black bean cupcakes again? NAW! Yes, I know it’s loaded with great fibers, proteins, and other nutritional properties, but, it’s okay. I’ll get those from having black beans/brown rice along with chicken.  And of course, if I desire to treat yours truly to a guilty pleasure, I’ll have “The Real McCoy”…..a delectable serving of dark chocolate cupcake or brownie. I won’t deny yours truly once in a while….come on.

The question is, “What I’m I going to do with all these cupcakes?” I see ziplock/freezer!