I’ll take ALL of these please.
Here’s what you need to know about these lip-smackin’ Chocolate Covered Brownie Pops:
they’re secretly healthy (kinda).
they’re no bake.
they’re seriously fudgy.
they’re drenched in creamy melted chocolate.
they’re vegan.
they’re nut-free + oil-free.
How are these little bites of heaven secretly healthy? From black beans – the magical ingredient – but your taste buds won’t know that.
I’ve been making chocolate desserts of all kinds the past couple weeks. Candies, bars, mini cheesecake things, but they all were major fails. I wanted a special recipe that was oil-free, that I could feel good about and that satisfied my chocolate addiction. Nothing seemed to be working out until I made these dreamy pops. Thank goodness right?
Drenching them in melted chocolate is optional but highly recommended. I think they taste mighty fine on their own but since it’s Valentine’s Day appropriate to go chocolate crazy, that’s exactly what I did.
With just a handful of ingredients + your favorite toppings, you can roll these luscious pops up in no time.
Aren’t they darling though?
And so fun! You will LOVE them.
- 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)
- 3/4 cup vegan chocolate chips (I like the Enjoy Life brand)
- In a food processor, combine the black beans, cacao powder, sunflower butter, maple syrup and sea salt. Pulse and process for a couple 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 etc. Place back in the refrigerator for 10 minutes to set.
- Enjoy!
- Store in an airtight container in the refrigerator to keep fresh.
These are adorable! Definitely a must for entertaining. ❤️
Hi, I’ve made these balls at least 6 times in the past year. Today instead of maple syrup, I used date puree, which I made myself. Then I rolled them in cocoa powder and now they’re setting in the fridge. Great recipe, but definitely more than a tablespoon of sugar is needed 🙂
Obviously it depends on exactly what you use and how big you make them, but these pops are about 90 calories a piece. Thought I’d share for our calorie-counting friends 🙂
I made these today and agree with the others that they were very bitter. However, I remedied that though by adding in 1/4 cup of brown sugar. I know that makes them not as healthy, but in my opinion it was necessary. My dough is a little looser after the addition of the sugar, so I have it setting up in the fridge right now. I think I may roll the balls and then freeze them for 15 minutes or so before dipping them in the chocolate. The dough itself is really tasty! Thank you for the recipe! 🙂
i also made these today, and they were bitter. i only put two tablespoons of cacao powder
and i used maple syrup. and i put the right ingredients in
Hi,
These look amazing and I can’t wait to try them. I was wondering if I could use coconut sugar and how much I could use in this recipe. Also, would the coconut sugar change it’s texture to form the cake pop shape?
Thanks,
Lidia
love the concept! However, they were way too bitter without lots of added sugar. I’ll keep tinkering though. Thanks for the idea.
Hey Heidi,
Yes, the bitterness could be too much cacao powder for your liking, but it’s hard to expect black beans to taste like perfect brownies if ya know what I mean!! I tried to use the least amount of sugar possible but try using less cacao and that should help. Thanks for commenting!
I tried them a few minutes ago and replaced the maple syrup by agave nectar. It came out very bitter. Is maple syrup more sugary to taste than agave?
I’m a bit disappointed because I added stevia liquid and now they have an aftertaste 🙁
I’ll try to find another use than just a truffle, to cover the bitter aftertaste.
Anyway I love the texture and the versatility of this mixture! I’ll try with maple syrup next time!
Hey Céline! I do find that maple syrup tastes more sugary than agave.. you could use honey if you eat that or even coconut sugar. I’m sorry to hear they didn’t turn out as expected but I definitely think the maple syrup makes a difference. Sometimes too much raw cacao powder can bring that bitter taste – maybe try a little less cacao too and hopefully they turn out yummy!!
Yum!!! Cant wait to try these!!
Hope you love them Rose! They’re so yummy 🙂
SO cute! I love this idea and they are so festive 🙂 I’ll take 2 (…maybe 5) please 😉
Haha yessss