Saturday, April 10, 2010

Flourless Walnut Brownies, Healthy Pudding, and Healthy Fudge!

I made these to gorge myself on after Easter Vigil - THEY ARE AMAZING AND I HAVE BEEN CRAVING THEM SOOOOOOOO MUCH!!! And they're healthyyy!!!!!

Chocolate Walnut Flourless Brownies

makes 24 brownies

4 oz. unsweetened chocolate
1/2 c. unsalted butter (I used half butter and half coconut oil, but all coconut oil would work)
3 T. instant decaffeinated coffee (I omitted this)
1/4 t. kosher salt
2 c. black beans, drained and rinsed well
1 banana
1 T. vanilla extract
4 extra large eggs
1/3 c. light agave nectar (I used ¼ cup honey and about 5 drops stevia)
2 c. walnuts, chopped and divided

Preheat oven to 325 degrees. Line the bottom of a 13 x 9 inch pan with parchment paper. Spray pan and paper with oil.

Melt chocolate and butter (or coconut oil). Stir in instant coffee and salt. Mix well. Set aside.

Make sure that your black beans have been well-rinsed and drained. Fit a food processor (or use VitaMix) with a steel blade, add beans, banana, vanilla extract and one egg. Process until completely smooth, about 2 – 3 minutes, scraping down bowl as needed. Add chocolate mixture and process again until smooth.

In a separate bowl, place remaining 3 eggs and beat with electric mixer until light and fluffy, 1 -2 minutes. Add agave and mix for another 1 -2 minutes, until light. Put bean mixture into bowl with eggs and mix on medium thoroughly incorporated. Mix in 1 c. of chopped walnuts. Pour batter into prepared pan. Top with remaining walnuts.

Bake for 25 – 35 minutes until a toothpick clears the center. Let brownies cool before cutting them. Store in refrigerator.

Mocha Cream Cake (this makes awesome FUDGE if you leave out the eggs!!!) And you can use the frosting as pudding or to top the brownies)

-15 oz can black beans (rinsed and drained)

-3 eggs

-1/4 c butter (or coconut or grapeseed oil)

-1/2 cup of light agave nectar (or honey/stevia)

-6 tbs cocoa powder

-a couple pinches of salt

-1 Tbs vanilla extract

-1 Tbs of instant coffee (I omitted this)

-1/2 cup of pecans

-2 tsp of baking powder

Mocha Cream Avocado Icing

-2 ripe avocados

-1/2 cup of agave nectar

-4 Tbs cocoa powder

-1 Tbs + 1 tsp of instant coffee (I omitted this)

*Optional -1 Tbs of hazelnut liqueur


*Preheat the oven to 350*F

*Place the first seven ingredients in a food processor set to "high". Puree until smooth (about 2-3 minutes).

*Add in your pecans and baking powder. Set the food processor to "low". Pulse until the nuts are cut into pea sized bits and the baking powder is mixed throughout.

*Line an 8X8 pan with parchment paper and spray with non-stick oil. Fill the pan with cake batter and place it in the middle rack of your oven.

*Set your timer for 33 minutes. It is ready when the mixtures is slightly puffed in the middle (with some cracks) and does not deflate when brought out of the oven.

*While the cake is cooking:

*Scoop out the flesh of the avocado and place it along with the next 4 ingredients in the food processor

*Process on high until the icing is smooth and thick (icing consistency-about 2 - 3 minutes)

*Cover and refrigerate until the brownies are cooled


*Allow cake to cool completely in the fridge for two hours or more. Otherwise you will have very crumbly cake :(

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