Chocolate Black Bean Cupcakes

I am the black sheep of the family when it comes to food.

I eat very differently from everyone else and they often stare at me with a look of disgust when I explain some of the things we eat….and then they look at Andrew with a distinct look of pity. “What is she making you eat?!?” is written across their faces and sometimes they even say it out loud.

But I am not easily deterred…

Good thing because I would have never found this gem of a recipe and believe me, when you try these cupcakes, you will never go back to regular cupcakes again. Seriously…these are incredible AND healthy AND delicious. What more could you ask for?

Chocolate Black Bean Cupcakes

I originally made these cupcakes for my uncle’s birthday. He was recently diagnosed with diabetes and is trying to limit his sugar intake as well as up his fiber intake (music to my ears). I wanted him to have a treat without having to compromise his healthy eating plan. I have always wanted to make black bean cupcakes/brownies/cake, so I figured this was the perfect time to try it. I made them a day early and forced Andrew to be my tester. If they were REALLY bad, I would go and buy a not so healthy dessert and no one would be any the wiser (and Andrew would have only had to suffer through one cupcake).

And just so you know- I have made these cupcakes 4 times for my family since my uncle’s May 1st birthday. Here is what is interesting and vindicating all at the same time- everyone makes fun of me for eating the way I do, they crinkle up their noses and ask Andrew how he can possibly survive all this weird stuff….but when someone needs a healthy dessert, who do they come running to? Me! Healthy, fiber-loving, sugar-limiting, hiding-veggies-in-other-things me.

Chocolate Black Bean Cupcakes

To make these cupcakes you will need to preheat your oven to 350 degrees and line 12 muffin cups with cupcake liners. The first time I made these I just sprayed my pan and poured the batter right in…but they were VERY hard to get out. Go with the liners, it just makes everything so much easier.

In a blender mix together the following things until very smooth.

  • 1 can black beans rinsed and drained
  • 3 eggs
  • 1.5 tsp vanilla
  • 0.5 tsp salt
  • 6 tbsp cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda

In a separate bowl whip the following ingredients until smooth

  • 1/3 cup honey
  • 7 tbsp coconut oil
  • 2 eggs

Pour the honey/coconut oil mixture into the blender and blend until completely smooth, scraping down the sides to make sure that everything is mixed together well.

Pour the batter into the muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean. I usually start checking around the 15 minute mark so that they do not over bake.

Once cooled you can ice with any type of icing you like or serve with a little whipped cream and berries. These are awesome just plain, but be aware they are a rich dark chocolate flavor (because there is so little honey and absolutely no sugar) so if you want just a little hint of sweetness (since they are so healthy) a small dollop of icing won’t hurt you.

Chocolate Black Bean Cupcakes

The verdict- I’d like to think my dad would have taken a bite of one of these, chewed it thoughtfully, nodded his head and said “hmmm, these are actually good.” and then proceed to eat 2 or 3 as the night went on. They are a guilt free way to have a treat and feel like you are indulging without really indulging. And an added bonus- these are gluten free too. I know I will be making these again…and like I said, I may never make a regular cupcake again.

Crab Cakes

On April 9, 2017 our whole world changed with a phone call.

It’s never good when the phone rings at 4:45 in the morning, and I remember telling Andrew to get out of bed even before I answered it…I knew it couldn’t be good.

And it wasn’t.

We raced to the hospital only to be ushered past the nurses desk into the room with couches and Kleenex…

My dad hadn’t survived the heart attack he had.

We spent the next two weeks grieving, mourning and planning his funeral.

It is crazy how quickly life can change and how it re-frames your perspective on life.

My dad was a great man. He was tough and expected a lot out of everyone, but he loved us a great deal…even if he didn’t always know how to show it.

 

My sister and I gave the eulogy at his funeral. it wasn’t even a question, I knew he would have wanted us to do it. Every time I read through it at home, I would cry…but the day of the funeral we made it through with only a few tears and wobble in our voices. Dad would have been proud.

I miss him.

I’ll miss the jokes he told (even though we had heard them a million times and rolled our eyes every time he told them), I’ll miss the stories (even though I’d heard them a million times too), I’ll miss the music he played and how he always called me “sweetie”.

And I’ll miss looking at my blog stats and knowing dad was on there, rereading about the trips we took as a family and how he used to (not so silently) edit my posts. He made sure I knew the mistakes I made…

I’m sad he never got to see this post, because crab cakes were one of his favourite foods.

He tried them wherever we went and was fiercely critical when they did not live up to his standards.

I know he would have had something to say about mine….but I’d like to think he would have secretly liked them.

Crab Cakes

In a bowl I mixed together the following ingredients:

  • 3 cans crab meat (I’m sure you could use frozen or fresh…but I didn’t)
  • 1 egg
  • 3 tsp lemon juice
  • 1 tsp sriracha
  • 3 tbsp mayonnaise
  • 1/2 cup panko bread crumbs
  • green onions chopped
  • 3 tbsp parsley

Crab Cakes

I formed it into 9 patties and baked them in the oven for 25 minutes and then broiled them a bit to get them crispy. You can also fry these in some oil in a frying pan if you prefer.

Crab Cakes

I served mine with a salad.

Crab Cakes

The Verdict- Andrew took a bite, looked at me and said “I think your dad would have been proud…”

I think dad would have found them a little too spicy and not nearly crunchy enough, but the sentiment is nice.

Next time I think I would try frying them to see if they get a little more crunchy. I topped mine with a little sriracha mayo which was delicious, but I guess you could use any of your favourite dipping sauces. I will definitely make these again, if for no other reason than they remind me of my dad.