Brownies are an all-time classic favorite when it comes to comfort foods but now you can indulge guilt-free with this tasty healthy black bean brownie recipe!
This recipe is a delightful twist on a classic treat. Discover how to effortlessly incorporate nutrient-rich black beans into your baking for a moist texture.
These brownies are a perfect balance of sweetness, making these brownies a must-have for any health-conscious dessert lover.
1 can (15 oz) black beans, drained and rinsed
2 large eggs
1/4 cup cocoa powder
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
1/2 cup honey or maple syrup (date paste can also be used instead)
1/4 cup butter flavored coconut oil or another neutral oil
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup dark chocolate chips or cacao nibs (optional)
Preheat your oven to 350°F (175°C). Grease a baking pan or line it with parchment paper.
In a food processor, combine black beans, eggs, cocoa powder, whole wheat pastry flour, salt, natural sweetener of your choice, coconut oil, vanilla extract, and baking powder. Blend until smooth and well combined. You may need to scrape down the sides of the food processor to ensure everything is mixed evenly.
If using, stir in the dark chocolate chips or cacao nibs into the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool in the pan for at least 10 minutes before slicing and serving.
Avocado chocolate mousse is a creamy, decadent dessert made with ripe avocados, cocoa powder, and a natural sweetener like maple syrup or honey.
But in this recipe, I use carob molasses which takes on a chocolate note, common in Mediterranean cuisine.
The ingredients are blended until smooth and silky, resulting in a rich chocolate flavor with a hint of avocado. It's a healthier alternative to traditional mousse, as avocados provide a creamy texture without the need for heavy cream or eggs. This dessert is perfect for those looking for a guilt-free indulgence or anyone with dietary restrictions, as it's naturally vegan and gluten-free.
2 ripe avocados
1/4 cup cacao powder or cocoa powder
1/4 cup of carob molasses (sub maple syrup or honey if necessary (adjust to taste)
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: cacao nibs, coconut whipped cream, berries, chopped toasted nuts
Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
Add cocoa powder, maple syrup or honey, vanilla extract, and a pinch of salt to the blender.
Blend the mixture until smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well combined.
Taste the mousse and adjust sweetness if needed by adding your choice of sweetener.
Once you've reached your desired taste and consistency, transfer the mousse to serving bowls or glasses.
Chill the mousse in the refrigerator for at least 30 minutes to allow it to firm up.
Serve the avocado chocolate mousse chilled, topped with coconut cream, berries, or chopped nuts if desired.
These are hearty muffins great for a grab and go snack or paired up at breakfast as a healthier option. Packed with protein with Greek yogurt, moistened with pumpkin puree and lots of fiber with oats with the addition of a favorite of mine, Lucuma powder.
Makes 12 muffins
1/2 cup of pumpkin puree
2 eggs (preferably organic)
2 tablespoons of pure maple syrup
1 cup of full fat plain Greek yogurt
1/2 cup of plant based milk of your choice(no sugar added)
1 tablespoon of coconut oil
1 cup of toasted oat flour (you can purchase at Anson mills.com)
1/2 cup of quick cooking oats
1/4 cup of whole wheat pastry flour
1/4 cup of organic Lucuma powder
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 cup of dark chocolate chips
1/4 cup of dark raisins
Preheat oven to 350F.
In a mixing bowl, mix the wet ingredients together using a whisk. Set aside.
In a large mixing bowl, combine the dry ingredients and whisk together to combine.
Add the wet ingredients to the dry and mix until just combined. (Do not overmix to prevent the muffins from getting tough.
Fold in the chocolate chips and raisins.
Oil a muffin pan or use muffin liners. Scoop about 1/4 cup evenly for each muffin.
Place into a preheated oven for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition info: (1 muffin per serving)
Calories:97 Fat 4 grams, Cholesterol, 36 mg, Sodium 43 mg, Carbs 10, Fiber 5 mg, Sugar 8, Protein 6