1

• Combine beans, sugar, cocoa powder, butter, eggs, salt, baking powder and vanilla extract in a food processor; puree until smooth (stopping once to scrape down the sides). Add mini chocolate chips; pulse until just combined. Spoon about 20 g batter (1 heaping Tbsp) into each prepared muffin cup; bake 10 minutes. Remove from oven; let cool in pan.

2

• Meanwhile, to make ganache, place bittersweet chocolate and water in top of a double boiler (or heat proof bowl set over simmering water); whisk mixture until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool for 10 minutes before spreading each cake with a scant tsp glaze. Top each with a whole berry or berry slice (if using).

3

• Serving size: 1 mini cake (40 g each)