Black Bean Turtle Cupcakes


  • 1 15-oz can black beans rinsed and drained
  • 2 batches flax eggs (2 Tbsp. flaxseed meal plus 5 Tbsp. water)
  • 3 Tbsp. coconut oil
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp. sea salt
  • 1 tsp. pure vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 1/2 tsp. baking powder
  • 2/3 cup chopped raw pecans - divided
  • 1/2 cup unsweetened coconut - divided
  • 1/2 cup chocolate chips - divided
  • 1/4 cup date caramel*


Preheat oven to 350 degrees. Grease  a standard sized muffin pan.

Combine 1/3 c. pecans, 1/4 c. coconut and 1/4 c. chocolate chips in a small bowl. Set aside.

Combine flax and water in a food processor. Pulse a couple times and then let rest for a few minutes.

Add black beans, coconut oil, cocoa powder, salt, vanilla extract, coconut sugar, maple syrup, baking powder. Mix for a few minutes in food processor until ingredients are smooth. Add remaining pecans, coconut, and chocolate chips and pulse to combine

Add the batter to the prepared muffin tin. Then add 1 tsp date caramel to each brownie and carefully swirl with a toothpick or knife.

Top with coconut, pecan, and chocolate chip mixture. Then bake for 25-30 minutes or until the tops are dry. Remove from oven and let cool before removing from pan.

*Date Caramel

  • 20 large pitted dates
  • Water
  • 1 pinch sea salt Instructions

Add pitted dates to a food processor. Mix on low until small bits remain. Then stream in hot water while the blender is on until a paste is made.


Don't be fooled by the black beans. These fudgy muffins are a great dessert. 

black bean turtle cupcake

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