Chocolate Kidney Bean Cupcakes

Inspired by Nikki Sharps recipe here I couldn't wait to try these cupcakes. I have seen recipes using kidney beans before but none looked quite as delicious as these...

I adapted the recipe slightly but more or less followed Nikki's instructions. I couldn't have been happier with the outcome.

Its hard to believe a recipe without flour, butter or sugar can turn out so light, fluffy and tasty - these are a true testament to clean baking. 

1 can red kidney beans

3 eggs

60g cocoa powder (raw if you can get it) 

3 tbsp coconut oil 

1/4 tsp salt

1 tsp vanilla essence 

1.5 tsp baking powder 

170g honey 

6 raspberries 

Thoroughly rinse the kidney beans in water, then add all the ingredients into a blender and blend until a smooth mix has formed. Coat a muffin tin with a little coconut oil and fill each hole 3/4 full of the mix. Finally poke a raspberry in the middle of each cupcake and pop in the oven. Bake at 180C for 20 mins.

I'd like to thank Nikki for this recipe - follow her on instagram.