Here we go again!
Do you start the new year with good intentions for your health? Do you need some help? I’m once again participating in the Ultimate Blog Challenge for the month of January. I have done this before and I often struggle with what to write after the first few posts. So here’s what I thought I would do…I’ll post some recipes along with other healthy eating and lifestyle tips. I’ve done that before but never with the recipes. Let me know in the comments what you think.
Want something sweet?
Caveat here…if you’re joining my Sweet Surrender Sugar Detox that begins on February 3th, this recipe is NOT compliant, so just save it for later or come back tomorrow.
If sugar addiction is not your issue, this recipe is a healthier alternative to traditional fudge brownie recipes. The secret ingredient is black beans. They are rich in protein, soluble and insoluble fiber while being very low in fat. They’re also a great source of B vitamins, magnesium, iron and manganese.
Chocolate, especially in the form of raw cacao, is also good for you. According to WebMD, it’s rich in flavonoids which help to lower blood pressure, mitigate diabetes risk, prevent blood clots, among other benefits. It’s also rich in nutrients such as iron, magnesium and potassium. Using raw cacao rather than processed cocoa powder helps to retain many more of the nutrients.
Black Bean Brownies
- 1 15 oz. can black beans drained and rinsed until water runs clear
- 3 tbsp raw cacao powder
- 1/2 cup sprouted oats can be gluten free if needed
- 1/4 tsp salt
- 1/2 cup 100% pure maple syrup
- 1/4 cup melted coconut oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 2/3 cup stevia sweetened chocolate chips (must have) can use more to top
- Preheat oven to 350 degrees F
- grease 8x8 baking pan with additional coconut oil
- combine all ingredients except chips for the top in a food processor
- process until smooth except for the chips
- spread smooth batter in the pan
- top with remaining chips
- bake 15-18 minutes
- allow them to cool for 10 minutes or more before cutting
- store them in the refrigerator several hours or overnight to allow then to set
Come back all month and see what else I have up my sleeve. See you tomorrow!