TRADING JELLY BEANS FOR BLACK BEAN
Apr 15, 2017
CHOCOLATEY FUDGEY BROWNIES THAT BURN FAT
Easter, like all major holidays, brings family and friends together to celebrate, observe traditions and of course eat. No holiday would be the same without that special dish or dishes that everyone comes to expect. And of course no special meal is every complete without dessert. I don't know about you, but next to Valentine's Day, I'd say Easter has cornered the market on chocolate. So, with that in mind, I would like to share my family's new favourite dessert, Black Bean Brownies.
I'm not offended if you're turning up your nose right about now, my mom did the very same thing. Once she tried them however, there was a whole different appreciation for this healthy twist on a traditionally unhealthy treat. Mom came back for seconds and my dad even asked for the recipe and baked a batch. So if you think you've got to skip the dessert and the chocolate this weekend in order to stay on plan, think again. I invite you to bake up a batch for your family and guests this Easter weekend and experience how good healthy truly can be. Enjoy!
BLACK BEAN BROWNIES
Ingredients:
1 - 14oz can black beans, drained
4 dates, pitted
1/2c cocoa/cacao
pinch salt
3 tbsp chia + 1/4-1/3c almond milk (you are creating a chia egg)
1 tsp vanilla
1 tsp coffee powder (optional)
1/2 c stevia powder
3 tbsp coconut sugar
2 tbsp almond milk
1 tsp baking powder
1/4c coconut oil, melted
*dark choc chips (optional)
*unsweetened coconut or walnut crumbs
Directions:
The easiest way is to put all ingredients, except choc chips and coconut, into a food processor or really good blender. I have neither (believe it or not!) so I blended the beans in my magic bullet in 2 batches - then put altogether and add the liquid ingredients to the beans and blend until smooth. If needed add a little water or almond milk to assist with a smoother blend. Blend the dates as well, using tiny bits of water to get a smooth paste. Put all ingredients except the choc chips and coconut/walnuts into a large bowl and blend thoroughly with a hand mixer until batter consistency. **Note, if batter seems to loose, adding 3 tbsp of coconut flour will give a more cake-like consistency. Stir in some choc chips, reserving a few to sprinkle on the top. Line a 9x9 pan with parchment and pour batter in. Sprinkle choc chips and coconut on the top. Bake at 350F for 45mins. Knife will come out sticky when inserted. Let set until fully cooled before cutting for best results as they tend to fall apart when warm. Enjoy everyone! Cut into 16 pieces. Nutritional value per piece Cal 106, Protein 2.3g, Carbs 15g, Fat 4.4g
*Perfect as a dessert after a lean meal and low count or free veggies!
Would LOVE your feedback on this one and any other recipes so I can create even more masterpieces of delicious healthy goodness to share!
