Vegan Chocolate Popper Recipe

I am an loyal shopper on Thrive. I do love to try to out many of the new foods they offer and when this recipe arrived in my inbox I had to try it. However, as usual, I had to alter it to make it the Collette way!

Surprisingly, you would never know there is bean in this mix just by tasting them. Yum!

This is the perfect dessert for those who want just a little something sweet and definitely for dark chocolate lovers!

Makes approximately 15 balls

1 1/2 Tablespoon nut butter*

2 Tablespoon coconut oil

15 ounces canned black beans

6 Tablespoons cocoa powder

4 Tablespoons maple syrup

1 1/4 teaspoons vanilla extract

1 1/4 teaspoons salt

1/2 cup Bob’s Red Mill all-purpose gluten-free flour

½ cup sprinkled coconut for coating

Preheat oven at 350F.
Place black beans, coconut oil, and nut butter in the food processor. Process until smooth and pureed. Add maple syrup, cacao, vanilla, salt, and flour. Process until combined. Place into a large mixing bowl and refrigerate 1 hour, or until firm.

Pour coconut sprinkles into a shallow dish. Create each ball with approximately 1 Tablespoon of mix between the palms of your hands, then coat all sides in coconut sprinkles.

Place balls on greased pan. Bake for 20 minutes. Allow to cool. Remove from pan.

Enjoy at room temperature. Keep any leftovers in the refrigerator for a few days.

*Nut Butter recipe can be found in my cookbook available here or try my Omega 3 Nut Butter here.