I was hesitant to title these, “black bean” cake pops, because I feel like it’s just a distraction from the chocolate fudgy loveliness.
However, I made up for the lack of bean in the title by referring to the black beans multiple times over in the following post.
So other food photographers and recipe content creators may relate to this…sometimes you create a recipe and/images of a recipe that you’re just obsessed with for all the different reasons. Then you have to decide whether to share the excitement straight away, or sit on it and save it for a rainy day.
I made these a couple of weeks back and had intended on sharing them closer to Halloween as a Halloween treat but… I have no patience and I didn’t have anything else in the bank of recipes and images that I immediately wanted to share.
So…. today you get super easy cake pops…that are in fact made with black beans. They are fudgy, sweet, chocolaty and very moreish. But they’re made of black beans, so I feel like it’s way more appropriate to eat at least a couple of them and call them one of your five a day?!?!
Key to the consistency is the milled chia seeds. This recipe was created for Linwoods Health Foods, but this is not a sponsored post.
Black Bean Chocolate Fudge Cake Pops
Print RecipeIngredients
- 1 can of black beans, drained and rinsed well
- 60ml maple syrup
- 1 tsp vanilla extract
- 30g smooth almond butter
- 30g cocoa powder or raw cacao powder
- 4 tbsp Linwoods milled chia seeds
- 1 tbsp coconut oil melted
- 100g dark chocolate of choice melted for coating
- Sprinkles, optional
Instructions
Blend together black beans, maple syrup, vanilla and almond butter in a large bowl using a hand blender or in a blender until perfectly smooth. If using a blender use a silicone spatula to remove the mixture with a little more ease.
Once smooth add the milled chia and cocoa powder and incorporate until evenly distributed.
Divide mixture into 10 balls. Stick a cake/lollipop stick into each, place onto a plate or tray lined with baking paper and place into the freezer for 15 minutes.
Remove and dunk each in the melted chocolate, add sprinkles before the chocolate sets and return to the baking paper lined plate or tray. Place into the fridge for the chocolate to set for about 10 minutes.
Store in the fridge for up to four days. These would most likely freeze quite well.
