Flourless Chocolate Chunk Brownie Bites
Prep time: 30 Minutes
Yields: 44
Nutrition facts per serving: 26 calories, 0.4 g fat, 5.0 g carbs, 1.1 g protein, 1.0 g fiber
- 1 can (425g) reduced sodium black beans (drained and thoroughly rinsed)
- 3 large egg whites
- ½ cup unsweetened cocoa powder
- ½ cup pure maple syrup
- ¼ cup unsweetened cashew milk
- 2 teaspoons vanilla extract
- 2 tablespoons chopped dark chocolate
- Preheat oven to 150◦C and line 24 mini muffin pans with paper liners.
- Transfer all of the ingredients except for the chopped dark chocolate into a blender or food processor in the order they are listed. Blend until completely smooth and no large piece of beans remain.
- Divide the batter evenly between the prepared paper liners, then evenly sprinkle the dark chocolate atop the paper liners.
- Bake for 12-14 minutes until they no longer jiggle when lightly shaken.
- Cool completely to room temperature in the pan, and let them sit for an additional hour for a fudgy texture.
* Can be stored for up to a week at room temperature in an airtight container
Dark Chocolate Almond Brownies
Prep time: 30 minutes
Yields: 12
Nutrition facts per serving: 122 calories, 7.0 g fat, 15.6 g carbs, 2.9 protein, 3.9 g fiber.
- 1 cup almonds
- 6 tablespoons unsweetened cocoa powder
- 1 tablespoon chia seeds
- ½ teaspoon sea salt
- 1 cup dates, pitted
* Extra dates roughly chopped for garnish
For Chocolate Ganache Frosting
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut oil, melted
- 1 tablespoon agave nectar
- In a food processor, add almonds, cocoa powder, chia seeds and salt , and blitz until the mixture resembles sand.
- Add the dates and continue to blitz until the mixture forms a ball.
- Spoon the dough onto a piece of parchment paper or greased aluminium foil, and roll it out into a large square that is ½ inch thick. Put aside.
- Prepare the chocolate ganache by combining the cocoa powder, melted coconut oil and agave nectar until it forms a thin, glossy glaze.
- Let the glaze harden in the fridge or room temperature, stirring every now and then, until it resembles thick chocolate frosting.
- Cut the brownies into preferred size.
- Smear the ganache onto each brownie square, and top with chopped almonds.
* These bars can be stored in an airtight container at room temperature for two weeks, and can last about a month in the fridge.
Banana and Walnut Brownies
Prep time: 30 minutes
Yields: 25
Nutrition facts per serving: 216 calories, 15.2 g fat, 15.4 g carbs, 4.7 g protein, 1.2 g fibre
- 2 cups rolled oats
- 1 cup raw walnuts
- 8 dates, pitted
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ripe banana
- ¼ cup coconut oil
- 16 pieces of whole walnuts as decoration
- Place the oats, walnuts, dates, cocoa powder, and salt in a food processor and blend until smooth.
- Add the banana and coconut oil, and blend until a thick, slightly sticky dough forms.
- Spray an 8-inch square pan lightly with cooking spray.
- Push the mixture into the pan firmly using the back of a spatula. Top with whole walnuts, pushing them into the dough.
- Place the pan in the fridge for at least an hour to firm up. Cut into squares and serve.
Peanut Butter Brownie Bites
Prep time: 30 minutes
Yields: 45
Nutrition facts per serving: 27 calories, 1.1 g fat, 4 g carbs, 0.5 g protein, 0.5 g fibre
- 1 cup dates, pitted
- 3 tablespoons sugarless peanut butter
- ¼ cup dark chocolate, roughly chopped
- 1 tablespoons chia seeds
- 2/3 cup rolled oats
- Pulse dates in a food processor till they’re in small pieces or forms a ball.
- Add oats, chocolate, chia seeds, and peanut butter, and pulse or mix until combined.
- Take a pinch, and using the warmth of your hands, roll into one-inch ball. Use the rest of the mixture to make the balls.
- Pop the balls into the fridge or freezer for 15 minutes to set.
* These will keep fresh in an airtight bag or container for up to a week. Freeze for longer term storage.