Peppermint Black Bean Brownie Wreath
Serves: 12 servings
  • 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
  1. 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. (Don't crush them too much. You want some larger pieces intact for nice color.) Set aside.
  2. 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.
  3. Preheat the oven to 350 degrees and brush a standard size (10 cup) bundt pan with ½ teaspoon of the melted coconut oil.
  4. 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.
  5. Stir in (by hand) ¾ cup (5 ounces) chocolate baking chips.
  6. Transfer the batter to the bundt pan and spread it into one even layer.
  7. 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.
  8. 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.
  9. Pour the chocolate mixture over the cake so that it runs down the sides evenly and coats the entire cake.
  10. 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.
Recipe by Queen of My Kitchen at