Okay, so let’s start off with a little confession here: this recipe was a little bit of an accident. I wanted to experiment with some new ingredients for pancakes and thought I’d go for black beans. They make delicious chocolate cookies and brownies with lots of fiber, so why not?
I actually knew that I would need to tweak the recipe after the first try and fully expected a few failures, but then I tasted my failure of a pancake and decided it was too delicious to just scrap it! When I say failure of a pancake, I mean it just didn’t work out…at all. The batter was too thick to cook like a pancake and it didn’t really stick together well. I ate it anyways. And loved every bite 🙂
So here we are now, with a delicious personal cookie pie. It’s firm on the outside and a little gooey on the inside, sort of like the best kind of brownie. Maybe I should have called it a brownie pie? Whatever. Names, shmames. As with all cookies/brownies/baked goods, these babies are best eaten warm while the chocolate chips are still melty.
Even with the food processor, this is as smooth as I could get the black beans. Still turned out perfectly!
Here’s the batter all mixed up.
If you don’t feel like buying the Cake Batter flavor of Cellucor, just glob on some peanut butter on top. You know how I feel about that 🙂 I used the S’mores flavor inside the cookie pies, but regular chocolate protein would work too.
Fudgy Black Bean Birthday Cookie Pie
- 3 tbsp coconut flour
- 1 tbsp unsweetened cocoa powder
- ½ scoop Cellucor S'mores protein powder
- 1 tbsp semi-sweet chocolate chips
- ¼ tsp baking powder
- 2 packets Truvia
- ¼ tsp vanilla extract
- 1/2 cup black beans rinsed and drained
- 1 egg white
- 2 tbsp unsweetened applesauce
- 1 tsp honey
- 1/4 cup unsweetened vanilla almond milk
- ¼ cup non-fat vanilla greek yogurt
- 2 tbsp Cellucor COR-Fetti Cake Batter protein powder
- Pre-heat oven to 350 degrees.
- Combine icing ingredients until smooth and set aside in the freezer.
- In a food processor, mix black beans, applesauce, honey, vanilla extract, Truvia and almond milk until smooth. Add coconut flour, cocoa powder, protein powder and baking powder and blend until smooth. Mix in egg white and chocolate chips by hand.
- Spray 2 small ramekins with non-stick cooking spray (I like the coconut oil kind). Divide batter evenly between ramekins and top with extra chocolate chips if desired.
- Bake at 350 degrees for 20-22 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool for several minutes before icing and serving.