Thursday, July 25, 2013

Healthy Mint Chocolate Brownies (beans, beans the more you eat, the better you feel)

my goodness gracious! i have been a busy bee the last few months. i've taken up a new hobby- maybe you've heard of it? it's called baking & it's quite fun. my pinteresting now has a purpose as I am finding lots of fun, semi-healthy-healthy recipes to try in my little bakery of love

 Aaand, you'll be glad to know, i quit rebelling against recipes. i've actually found that when i follow a recipe, my meals tend to turn out quite delicious (funny how that works). 

Below, i wanted to share with you of my very favorite recipes i've discovered in the past few months. If you're anything like me, you crave healthy meals with little prep time, and baking that is simple and delectable. 

 I've divided my favorites into breakfast, lunch, dinner, and baking and will post them all in the next few weeks. Hope you find a few favorites in this list! 


These bad boys are gluten free. You can also make them vegan and use all natural sugar substitutes too, depending on how fancy you want to get! I used peppermint essential oil to make my frosting because I love the combination of chocolate and mint on my tongue but you can completely skip the frosting if you aren't a mint fan. 

doterra essential oil & coconut oil

made these brownies from my chicken's eggs

  • 2 Cups Black Beans, cooked, rinsed & drained
  • 3 large eggs
  • 4 Tbsp. cocoa powder
  • 1 Tsp. Pure Vanilla Extract
  • 1/4 Cup stevia in the raw or sugar
  • 1/4 Cup Agave in the raw or sugar   
  • 2 Tbsp. Organic Coconut Oil
  • 1/2 Tsp Sea Salt

  • 1/2 block lite silken tofu OR 4 TBS of butter
  • 1 Cup Spinach
  • 1/2 Tsp. Pure Peppermint Extract
  • 2 1/2 Tbsp. sugar, or brown sugar, or stevia in the raw
  • 2 Tbsp. Mini Semi Sweet Chocolate Chips or 100% cacao
  • 1 Tbsp. milk or almond milk

  • Preheat oven to 350 degrees.
  • Grease a 9X9 baking pan with some coconut oil and set aside.
  • In a food processor or blender, add everything except walnuts and blend until creamy, scraping the sides during the blending process to get everything well combined.
  • Stir in the nuts, if using, then pour the mixture into a greased 9×9 inch pan, and bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool completely before cutting.
  • While the brownies are cooling, add to a blender the tofu, spinach, peppermint extract and stevia and blend until thoroughly combined, stopping to scrape the sides periodically.
  • Once blended and creamy pour onto the cooled brownies and spread over the top evenly.
  • Melt mini morsels and almond milk in a small pot on the stove.
  • Once morsels are liquefied, drop or drizzle over the top and pop into the refrigerator for a couple hours to set.
  • Cut and serve

                           makes 16 brownies

clean-up crew!

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