I have seen more recipes with black beans baked into luscious chocolate treats than I can shake a stick at. This is not an original idea, by a long stretch! But every time I make these, everyone always wants the recipe, and I have hope that at least a few of my readers haven’t jumped on this bandwagon as of yet. That maybe, I will be the one to push them over that hump and give these deceptive treats a go!
So dense and moist, no one ever guesses (and I mean NO one) that there are black bean lurking within. The whole mixture is pureed within a food processor, and then baked….couldn’t be any easier, and most people have these ingredients on hand already or can easily get them at any grocery store.
I have made several variations, and they are all good! My New Roots adds cherries and chili to her recipe, Amy @ Simply Sugar & Gluten Free adds nuts and yogurt (in her cookbook), and others add coffee granules. There are lots of ways to play around with this recipe. I chose my ingredients to make them as simple & healthy as possible while still remaining tasty.
These do not move once you form them, don’t assume they will smooth and spread out as you bake! These could easily be formed into cookies instead of brownies as you prefer, with only a 10-12 minute bake time.
Yield: About 16 squares @ 80 calories, 1.1 g fat, 16.2 g carbs, .6 g fiber, 9.4 g sugar, 1.9 g protein
- 15 oz can black beans, or about 1½ cups cooked beans, thoroughly rinsed
- ¼ cup melted coconut oil or other oil/melted fat of choice (Trader Joes and Whole Foods both have 16 oz jars for $5.99)
- ¼ cup honey or other liquid sweetener
- ½ teaspoon NuNaturals clear liquid stevia (or ¼ cup more honey or other liquid sweetener
- 2 tablespoons xylitol (or 2 T granulated sugar)
- 2 T chia meal or flax meal (or one egg)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 2 teaspoons vinegar (apple cider vinegar)
- ½ teaspoon salt
- Preheat oven to 350 degrees.
- In a food processor bowl (a blender should work too), add all the ingredients through the chia meal. Puree until smooth.
- With the motor running, add your other ingredients and mix well.
- Pour into a greased or parchment lined 8 x 8 pan.
- Bake in a preheated oven until 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool, cut into desired shape, and store in an airtight container.
PS: the raspberries coupled with the dark chocolate were perfection!
This recipe was shared over at Mostly Homemade Monday, Motivation Monday, Natural Living Monday, Make Your Own Monday, Fat Tuesday, Hearth & Soul, Traditional Tuesday, Slightly Indulgent Tuesday, Tasteful Tuesday, Eco Kids Tuesday, Gf Wednesday, Well-Fed Wednesday, Frugal Days Sustainable Ways, Whole Foods Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Wildcrafting Wednesday, Tasty Traditions. Thank Your Body, Full Plate Thursday, Try a New Recipe, Simple Lives Thursday, Pennywise Platter, Whole Foods Friday, GF Fridays, Wellness Weekend, Healthy Vegan Fridays, Lunchbox Love, Simple Meals Friday,