These chocolate covered brownie pops are so good. They’re vegan, nut and oil-free. Fudgy and no-bake! This is a guilt-free dessert at its best!

1 15 oz. can of black beans, drained and rinsed
5 tablespoons raw cacao powder
2 tablespoons sunflower seed butter (or any nut butter)
1 tablespoon maple syrup
1/8 teaspoon fine grain sea salt
12 toothpicks/cake pops/straws (optional)
¾ cup began chocolate chips


Combine the black beans, cacao powder, sunflower butter, maple syrup and sea salt in a food processor. Pulse and process for a couple of minutes, until the mixture, is well combined and doughy. The dough will not be sticky, just gooey and fudgy.
Roll the dough into 12 balls (approximately 2 tablespoons each) and place on a lined baking sheet. Pop in a toothpick/cake pop/straw (optional). Place in the refrigerator to chill for 15-20 minutes.
Melt the chocolate over the stove or in the microwave and with a spoon, pour the melted chocolate over the brownie pops until covered.
Top with your favorite toppings: mini chocolate chips, shredded coconut, sprinkles. Place in the refrigerator for 10 minutes to set.
Store in an airtight container in the refrigerator to keep fresh

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