I’m going to bury the lede (holla Newhouse!) here because I don’t want to scare any of you away. Can we just focus on how delicious this looks?
You may think this is a big difference from my previous post about the BluePrint Cleanse, but not when you find out that these are made with BEANS. Do you see why I didn’t tell you until now that you’ve seen all the pretty pictures? For reals guys, these are flourless, dairy and egg free and could easily be sugar free if you find a chocolate chip substitute. Also, they’re actually really rich and delicious!
Beans get whipped up in a food processor and their flavor is pretty much overwhelmed by the other ingredients. There are two recipes here, one for white bean “blondies” and one for black bean “brownies” and I totally plan on making these again.
I made my husb try these before I told him what they were made from. He gave me a look like, “does. not. compute.” But then he ate 3 so I don’t think it mattered.
Don’t be scurred. These beans won’t bite.
White Bean Blondies (lightly adapted from Chocolate Covered Katie)
1 can white beans, drained and rinsed very well
6 dates, pitted
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup coconut sugar (regular brown sugar also works)
2 tsp real vanilla extract
1/4 cup quick oats
1/4 cup peanut butter
1/2 cup chocolate chips
Run the dates through a food processor first, before adding other ingredients. When the dates are roughly chopped, add all ingredients, except chocolate chips and process until smooth. Scrape down the bowl and process again until its super smooth. Stir in chocolate chips, sprinkle more on top for a prettier look. Pour into a greased pan and bake for 30-35 minutes at 350. This batter is pretty thick and will not pour out like a typical brownie batter. Use a rubber spatula to spread the batter and pat it down. The batter does not spread much when baking, so I patted mine up to make a thicker brownie, rather than pushing it out to the edges. Let cool and cut into squares.
Black Bean Brownies (also adapted from Chocolate Covered Katie)
1 can black beans, drained and rinsed well
8 dates, pitted
2 Tbsp good cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup agave
2 Tbsp coconut sugar
1/4 cup coconut oil
2 tsp good vanilla
1/2 tsp baking powder
1/2 cup chocolate chips + more for sprinkling
Run the dates through a food processor first, before adding other ingredients. When the dates are roughly chopped, add all ingredients, except chocolate chips and process until smooth. Scrape down the bowl and process again until its super smooth. Stir in chocolate chips, sprinkle more on top for a prettier look. Pour into a greased pan and bake for 15-18 minutes at 350. Top with ice cream for an extra tasty treat!
Ps – If you haven’t yet checked out her site, Chocolate Covered Katie has TONS of gluten free, insane healthy dessert recipes. She’s really creative and I plan on experimenting with more of her recipes since these turned out so amaze. She also has lots of fat substitute options, which is super clutch for baking.