Bikini season is here and in full effect.
These black bean brownies are full of protein, gluten-free and a great substitute for real brownies. I like this recipe because they’re really moist and pureeing the beans in the food processor makes them much more “brownie like.”
Enjoy these and flaunt that hot beach body all summer long 🙂
- 2 cups canned black beans (a little over 1 can)
- 4 eggs
- 1/3 cup melted butter
- 1/2 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 1 cup sugar
- Preheat oven to 350F.
- Grease an 8 x 8 inch baking pan.
- In a food processor, combine the beans and eggs. Puree until smooth.
- In a large bowl, combine the bean/egg purée with the rest of the ingredients. Mix until smooth.
- Pour into the baking pan.
- Bake for 25 minutes or until a toothpick comes out clean from the center.
- Let cool completely before cutting and serving.
Before I begin, this is a healthy dessert. So, if you’re one of those anti-healthy, non-working out, naturally skinny freaks…stop reading now. Oh, and I hate you.
If you’ve made it to this paragraph, I’m sorry. But, like you, I also have to work at being healthy and eating right. My weakness, as you may have guessed, is sweets. Generally, I’m not one to take the healthy route…I like butter and I’M NOT AFRAID TO USE IT. There are those times, however, when you have that craving but don’t want to completely ruin your healthy streak. These little truffles are perfect because they actually taste really good (trust me..I don’t lie about things like this), are actually healthy (no sugar, eggs, or flour!) and are easy to make. Enjoy!
My dad..trying to look candid but very clearly posing for the picture I forced him to take.
I made a few changes so my recipe is below but you can find Food Network’s original one here.
- 1 cup dried, pitted dates (chopped in small pieces)
- 1 cup water
- 1 tablespoon lemon juice
- 2 tablespoons agave syrup (or honey)
- 2 tablespoons cashew butter (or peanut butter)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 8 full sheets reduced fat honey graham crackers, finely ground
- 1/2 cup old-fashioned oats
- 1/2 sliced or slivered almonds
- 1/2 cup dried sweetened coconut (for coating)
- Combine dates, water and lemon juice in a medium saucepan. Simmer over medium heat for 15 minutes. Break up and large piece of date with a spoon.
- Stir in agave syrup, cashew butter, cocoa powder, butter and salt. Stir until well combined.
- Stir in graham cracker, oats and almonds. Remove from heat.
- Mist a baking sheet with non-stick cooking spray. Drop rounded tablespoons of mixture on to baking sheet. Refrigerate for about 15 minutes.
- Put coconut flakes in a small bowl and roll truffles to coat.
- Keep truffles in an airtight container and keep refrigerated.