Step 1

Preheat oven to 350 degrees F (176 C).

Step 2

Lightly grease a 12-slot standard size muffin pan (not mini // adjust pan size if altering batch size). Make sure you've rinsed and thoroughly drained your black beans at this point.

Step 3

Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

Step 4

Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.

Step 5

If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

Step 6

Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

Step 7

Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

Step 8

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

Step 9

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

Step 10

Store in an airtight container for up to a few days. Refrigerate to keep longer.