Vegan Black Bean Brownie Pops
Posted by dana on May 20, 2012 in food, recipe, vegan | 27 comments
Let me start by saying that these things are amaze-balls, in the words of my boss.
Vegan black bean brownie pops. I mean, come on.
These little gems were inspired by my vegan black bean brownie bites,
one of the most popular recipes on this site.
They were not, on the other hand, inspired by kittens.
Does that go without saying?
Clearly, I didn’t think so.
Back to the point:
These brownie pops are vegan.
They are fudgy.
They are ridiculously moist.
They are rich with chocolate flavor.
They taste like a friggin’ brownie on a stick.
And you cannot detect the black beans in the slightest.
Huzzah!
Vegan Black Bean Brownie Pops
adapted from my vegan black bean brownie bites
gluten free, vegan and low-sugar
Ingredients
1 15 oz. can black beans, drained and rinsed
2 flax eggs (2 Tablespoons flaxseed meal + 5 Tablespoons water)
2 Tablespoon canola oil
1/2 c cocoa powder {scant}
dash salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar (or sub other sweetener)
1 teaspoon baking powder
1 teaspoon finely ground espresso (or strong coffee) powder or instant coffee
1/2 bag + 1 dash dark chocolate chips (non-dairy for vegan)
Method | Preheat oven to 350 degrees. Lightly grease a regular size loaf pan. Prepare flax eggs by combining flax and water in a small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee (including flax eggs) in a food processor (sift in sugar if clumpy) and puree. Then stir in the dash of chocolate chips. Pour batter into loaf pan and smooth the top with a spoon or spatula. Bake for 30-35 minutes, or until the top is dark brown and appears slightly dry, and the sides are starting to pull away from the pan. A toothpick should come out somewhat clean. Let cool for 30 minutes before removing from pan.
After cooled, trim off any overly dry edges and then scoop entire pan into a mixing bowl. Mash with a fork until it looks like batter, and then stick in fridge for 10 minutes to set. Remove from fridge and scoop out 1 Tablespoon amounts and roll into balls. Place candy sticks (I used wooden skewers cut in half) in top, being careful not to go all the way to the bottom. Dipping the stick into melted chocolate or chocolate sauce before inserting into the brownie balls can be helpful in holding them tighter, but it isn’t necessary. Place the pops on a silicone or wax-paper lined cookie sheet and set back in the fridge to firm up a bit – about 10 minutes.
Melt remaining dark chocolate chips in a coffee mug in the microwave for 20 second increments, being careful not to overcook. Once melted, carefully dip the balls into the dark chocolate. If the balls come from loose from the sticks, simply use a spoon to bring the chocolate up to the pop and then swirl it around to evenly coat. Shake on sprinkles while still wet, if desired.
Place back on cookie sheet and set in fridge to set – about 15 minutes. These are fine setting out, but can be stored in the fridge or at room temp in a freezer bag to preserve longer if necessary.
Oh WOW.
It was simply love at first bite with these pops.
They’re not only a great healthy dessert for adults,
but also for kids.
I see these getting rave reviews at birthday parties
from unsuspecting guests. Perhaps even some ‘oohs and ‘aahs.’
And yeah, they have black beans in them.
But who has to know? Nobody. That’s what I say.
The taste is spot on, and everything about them is perfect.
They were everything I’d imagined and more.
In order words, these were one serious baking success.
Enjoy,
Dana
27 Comments
Trackbacks/Pingbacks
- So Long, Wheat: 31 Irresistible Gluten-Free Dessert Ideas | Fooducopia - [...] Vegan Black Bean Brownie Pops [...]
- Vegan Brownie Pops. | SunshineShannon - [...] the term “vegan” some justice. Also, don’t forget to check out and consult Dana (http://mylittlecelebration.com/food/vegan-black-bean-brownie-pops/). She inspired this, and ...
These look incredible!!!!!
These are beauties! I’m intrigued by the espresso component. It’s strange how well chocolate and black beans go together! (chocolate and beets too…weird but delish)
flax eggs? I want to try that in other things too. Interesting.
Awesome! I love these! And the sprinkles are so cute :D
PIIIINNNNNNNEED!!
Yum!! Nice work.
I mean seriously amaze-balls! Totally snuck the beans past me, and I’m a post child for picky eaters.
I love how you commented as “Dana’s Boss.” Classic :D
YUMMM! I made garbanzo bean blondies once…just meh. I think I’ll give beans in baked goods another try though, since you say these are wonderful. I trust you :-)
Yeah, I tried white bean blondies one time. they were just ‘meh’ too. But black beans are where it’s at!!
Another winner! I just made your black bean brownies AGAIN this past weekend. Can’t wait to try these!!
Yay! If you like my brownies you’ll love these! They’re absolutely fantastic!
Black beans? That’s crazy! I’ve seen recipes for brownies and other baked goodies using black beens, but I’ve never tried one out yet!
sooooo ready to try these! the recipe i have just tastes like bean balls, yikes! keep ‘em comin’!
Yowza! I hope someone has a birthday coming up so I can make these for them!
I made these last night. I like them, but my family is pretty picky. For some reason, the black bean taste seems a little too prevalent. Any suggestions? I’m wondering if maybe I needed to purée the beans a little more. I was afraid the batter was going to be too loose if I puréed them, but I’m not sure.
I make sure the batter is very finely pureed – I find this is key. You can always add a little more sugar and cocoa powder to mask the taste a bit more. and sample the batter before baking to make sure it’s where you want it. Hope that helps1
Wonderful idea! Can these be frozen a week or two? If so, should I freeze before I dip them or after? Thanks!
I would say if you have to freeze them, freeze them before you dip. Then let them thaw out and dip so the coating is fresh : )
I made these last night as a test run for a bake sale (gotta convince people “vegan” doesn’t equate to “gross”) and after about 45 minutes baking the inside was still pretty creamy and seemingly uncooked. Then I noticed there was no flour, so I wasn’t sure if that was just how they were supposed to be because you mention “stir with a fork until its like batter.” ANYWAYS I was wondering how the texture was supposed to be when it comes out of the oven. Mine was still kind of creamy on the inside, should I just let it cook longer?
The texture will be a little creamy on the inside! No worries. You definitely want the edges to be pulling away from the side of the pan and it to be pretty dry on top, but the inside will still maintain a little moisture. That’s what it allows them to form into such perfect brownie balls. Hope that helps!
I was totally sceptical of these, but a friend of mine is trying out a vegan diet, so I thought I would try them. I mean, what’s a diet without brownies? I made the brownie bites and they almost didn’t make it to my friend. I loved them! So did my friend. Thank you so much for posting this recipe.
Yay! such great news! So glad you liked them. I too was skeptical of the black bean brownie but am now a total believer!
I want to try these…they look great! This might be a silly question, but what would an equivalent cup, oz, or gram measure be for 1/2 bag + dash of chocolate chips? Thanks!
Sure! Probably 1/2-3/4 cup. You can always melt more chocolate chips if you need more : ) Hope that helps!
I tried these and you could REALLY taste the bean. I couldn’t even taste the chocolate. I followed the recipe to the letter, pureed the beans real good and everything, but it was awful. Sorry to leave sucha bad review, but I didn’t care for it. Do you have any sugestions if I decide to give it another try?
WOW, this is a first time I’ve heard this. Perhaps it was something with the cocoa powder you used? I even shared these with friends and they loved them. Sorry I couldn’t help!