Peppermint Black Bean Brownie Wreath

• Produce

  • 1 15.5 ounce can Black beans

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 tbsp Cocoa powder, unsweetened
  • 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 1/8 tbsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Flaxseed, ground

• Desserts

  • 1 1/2 oz Candy canes
  • 4 Twizzlers twists candy, sugar free

• Other

  • 16 ounces bittersweet (60% cacao chocolate baking chips

Found on queenofmykitchen.com

Ingredients

• 1½ ounces candy canes (about 3 standard size candy canes)
• 4 Twizzlers Twists candy - sugar free, strawberry flavor
• 1 – 15.5 ounce can black beans, drained and rinsed
• 2 tablespoons unsweetened cocoa powder
• ½ cup (40g) ground flaxseed
• ¼ teaspoon salt
• ⅓ cup (75g) maple syrup
• ⅓ cup (53g) coconut oil, melted
• ½ teaspoon baking powder
• 1 tablespoon + ¼ teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 16 ounces bittersweet (60% cacao) chocolate baking chips

Directions

• Place the candy canes inside of a plastic zip lock bag. Seal the bag and, using a small hammer, meat pounder, or the bottom of a glass, gently break up the candy canes into small pieces. (Dont crush them too much. You want some larger pieces intact for nice color.) Set aside.
• Make two bow loops. Use one Twizzlers Twist for each loop. Fasten the ends together with toothpicks, cutting off the excess so that hardly any toothpick is visible. Set aside.
• Preheat the oven to 350 degrees and brush a standard size (10 cup) bundt pan with ½ teaspoon of the melted coconut oil.
• Combine the black beans, cocoa powder, flaxseed, salt, maple syrup, ¼ cup melted coconut oil, baking powder, 1 tablespoon vanilla, and ¼ teaspoon peppermint extract in the work bowl of a high-powered food processor and blend until smooth, about 30 seconds.
• Stir in (by hand) ¾ cup (5 ounces) chocolate baking chips.
• Transfer the batter to the bundt pan and spread it into one even layer.
• Bake on the bottom rack of the oven for 20 minutes. Let cool completely (at least one hour) before removing the cake/wreath (rounded side up) to a wire rack.
• Melt the remaining chocolate baking chips in a metal bowl over barely simmering water. Add the remaining melted coconut oil (about 1 tablespoon), ¼ teaspoon peppermint extract, and ¼ teaspoon vanilla extract and stir until the mixture is smooth.
• Pour the chocolate mixture over the cake so that it runs down the sides evenly and coats the entire cake.
• Sprinkle with the crushed candy cane pieces and let the chocolate set and harden. Before serving lay the Twizzlers Twists at the top of the wreath to form a bow.