Many of us love the yummy goodness of brownies but don’t want the hangover from all of the sugar. So here is a healthy recipe to try. It may sound odd if you are not familiar with various forms of raw food recipes, but amazingly enough the texture and consistency of the dates, black beans and chocolate create a healthy good tasting brownie with the added benefit of protein and fiber.
These can be made either in a mini-muffin pan or in a traditional 8 x 8 baking dish. If you bake in the 8 x 8 pan please adjust the cooking time to longer in the oven by 10 minutes.
- 2 Cups - Black Beans
- 1 - Banana
- 1/3 Cup - Agave Nectar or Maple Syrup
- 1/2 Cup - Date Filling* (see recipe below) *allow 1 hour soaking time for Date Filling
- 2 TBSP - Coconut Oil, melted
- 1/2 Cup - Cacao Powder or Baking Cocoa Powder
- 1 TBSP - Vanilla Extract
- 1 TBSP – Cinnamon
- 1 TBSP - Nutmeg
- 1/4 tsp - Sea Salt
- 1/4 Cup - Oat or Almond Flour
- 1 tsp - Baking Powder
- 1/4 tsp - Baking Soda
- 1/2 Cup - Dark Chocolate Chips
Date Filling Instructions*:
To make Date Paste: Pour 2/3 cup of hot water over 1 cup pitted dates and then soak for about an hour. Throw all ingredients into a blender and process until a smooth, thick paste is formed.
Preheat oven to 350 degrees.
Grease mini muffin tins or 8 X 8 baking dish with Coconut Oil.
In your food processor or blender, combine Black Beans, Banana, Agave Nectar (or Maple Syrup), Date Paste, Coconut Oil, Cacao Powder, Vanilla Extract, Cinnamon, Nutmeg and Sea Salt until ingredients are smooth.
Pour mixture into a large bowl.
Fold the remaining ingredients into the mixture.
Fill 8 x 8 baking dish or Fill mini muffin tins about 2/3. Bake 25 minutes (add 10 minutes if using the baking dish) or until toothpick comes out clean. Remove from oven and let cool in pan for 10 minutes and transfer to a wire rack.
Serves about 30 mini muffins What better way to enjoy a chocolaty snack that is also high in protein, fiber and low in sugar.