Red Bean, Chocolate and Hazelnut donuts
Legumes are popular, and for good reason. Did you know that 2016 was declared International Year of Legumes? Still, they don't always have the place they deserve in children's diets. Legumes are nutritious, easy to find, have a long shelf life and are one of the best ways to get the best bang for your buck when it comes to food. One more thing you might not know about legumes: they can be added to your desserts! These chocolate cupcakes are so soft that you'll want to have 2 ... or 3 ... or 10! They'll keep for several days in an airtight container and can also easily be frozen to save for later.
2 cups cooked red beans, drained and rinsed
1 cup almond milk
2 tbsp PRANA organic hazelnut butter
1 tbsp vanilla extract
1/2 cup PRANA organic fair trade cane sugar
1/2 cup PRANA organic raw cacao powder
1 cup whole-wheat flour or all-purpose gluten-free flour
2 tsp baking powder
1/3 cup PRANA organic chocolate chunks, 70% cacao
1/2 cup PRANA organic raw hazelnuts, chopped
Preheat oven to 350°F (180°C) and grease a muffin tin with coconut oil.
Put the beans, sugar, almond milk and cacao powder to the bowl of a food processor. Mix until smooth and creamy.
Transfer to a large bowl. Slowly mix in the flour, baking powder and vanilla.
Divide the chopped hazelnuts among 8 muffin tin cavities and top with 1/4 cup of batter.
Place in preheated oven and bake for 15 to 20 minutes, depending on the size of your muffin tin. Check for doneness with the tip of a knife.
Remove from oven and place on a cooling rack. Let cool for several minutes.