Vegan Black Bean Brownie Pops

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,