We fudged up!

I’ve got to be honest with you… I fudged up.

When I first launched the Chocolate mix, I thought “bean flour is bean flour,” and black beans will work the same as chickpeas in every recipe.

Turns out, it’s not.

The feedback was clear: while the original Chickpea mix is versatile and amazing in every way on the bag, the Chocolate mix was dense and heavier...still good, but not quite the same.

So I started digging. And here’s what I learned:

👉 Chickpeas shine in lighter bakes like muffins and cookies.
👉 Black beans, being naturally heavier, are PERFECT for fudgy, rich and moist brownies… but not so great for cookies or muffins.

This explains why black bean brownies recipes are everywhere, but black bean cookies and muffins aren’t.

So… we went back to the kitchen and reformulated the Chocolate.

After many test batches... It’s now a fudgy Brownie mix. And oh my, is it good.

But here’s the best part: you’ve got two ways to make it:

1. No added sugar or oil. A light and healthy snack that you can enjoy any time of day, with just 2 added ingredients.
   
   
2. A gooey, dessert-worthy brownie sure to please everyone, with just 3 added ingredients.
   
   

However you bake it, one thing’s certain: each bite is loaded with plant protein and fiber, giving you lasting energy and real fuel instead of the crash of a traditional brownie.

P.S. The dry ingredients are exactly the same, it's only the wet formula that's changed. So if you still want to make the old muffins or cookies, I will leave the instructions here.