Black bean brownies
- approx 1 can black beans (I make mine from dry, so I guessed on this)
- 2 tbsp applesauce (this is a sub for coconut oil; I used my own homemade applesauce)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup dark chocolate chips to taste
- 1/2 cup pecans (optional)
- Preheat oven to 350F.
- Grease cupcake tin.
- Blend black beans, applesauce, baking powder, maple syrup & cocoa powder until smooth.
- Blend in pecans until pieces are desired size
- Stir in chocolate chips
- Spoon into cupcake pan. Mine didn’t really rise, but best to play it safe and not overfill the tins.
- Bake for 25 min at 350F.
- Remove (and top with more chocolate chips if desired, while still hot).
- Allow to cool completely.
Recipe adapted from Into Brit’s World. FYI mine were pretty crumbly. May modify the recipe next time.
Whipped coconut cream
- 1 can coconut milk, refrigerated overnight
- Generous splash maple syrup
- Dash of cream of tartar
- Open refrigerated coconut milk and scoop out the solidified cream into a mixing bowl. Mine took up about half the can. Reserve the remaining liquid coconut milk for anything you want.
- Add cream of tartar & maple syrup.
- Blend until whipped-creamy.
- Refrigerate leftovers (haha).
Recipe adapted from Minimalist Baker.
Note: I am new to the Whole Foods Plant Based lifestyle. I’m experimenting with recipes based on cravings and kitchen contents, and posting what I did & how it worked (as best as I can remember).