Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate babycakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber. Print Ingredients As needed can spray As needed cocoa powder ¾ cup chocolate, 70%, finely chopped 6 tbsp coconut oil 1 15-oz can black beans, rinsed, drained (set canning liquid aside) 5 eggs 2/3 cup sugar 1/3 cup banana, ripe 1 tbsp vanilla extract 1 tbsp espresso powder ½ tsp salt ½ cup cocoa powder 1 tsp baking powder ½ tsp baking soda 5 oz. coconut cream 3 oz. chocolate, 70% finely chopped Number of Servings : 12 Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate babycakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber. Directions Preheat oven to 375°F. Prepare a cupcake tin by spraying with pan spray, then dusting it with cocoa powder. Combine the ¾ cup chopped chocolate and coconut oil in a bowl. Place the bowl over a hot water bath to melt. Stir until just melted. Set aside to cool. Combine the black beans, eggs, sugar, banana, vanilla, espresso powder, and salt in a blender. Blend until smooth. Turn the blender to low and slowly add the cocoa powder, blending until smooth. Scoop the batter into prepared pan and bake for 12 – 15 minutes until just set. Cool. Remove from the pan. Heat the coconut cream to a boil. Pour over 3 ounces of finely chopped chocolate, gently stir. Let sit for a few seconds to melt the chocolate, gently stir to melt. Once the cakes have cooled, hold the cakes upside down and dunk them into the melted chocolate. Serve with Mocha Black Bean Aquafaba. Note: 1 15-ounce can of black beans will yield approximately 8 ounces of beans. Use low sodium canned beans.