Steep one Hazelnut Teeccino Tea bag in warm water.  Add three tablespoons of the coffee (tea) to 2 tablespoons of ground flax – allow this mixture to sit for 5-10 minutes. 

In a high speed blender mix (may need to add a little more of the tea water – you want a thick batter, so do a tsp at a time until mixed):

·         The flax/coffee mixture

·         3 T grapeseed oil or coconut oil

·         1 T vanilla extract (preferably non-alcohol)

·         2 T Non-aluminum baking powder

·         ½ t pink sea salt

·         1 can organic black beans, well rinsed

·         ½ C Coconut Palm Sugar

·         ½ C Lakanto or non-gmo Erythritol 

·         ¾ C Raw Cocao Powder

Place in parchment paper baking cups in a muffin tin, top with non-dairy chocolate chips, and bake at 350 for 25-30 minutes.  When cool, top with either non-dairy coconut ice cream or whipped coconut milk.