Black Bean Brownie Bites
Ya’ll know I don’t have much of a sweet tooth, but every now and again I get a hankerin’ for something just a little sweet to finish off my meal or to snack on. My go-to lately has been peanut butter, but that usually ends with me eating half the jar with a spoon at midnight. So, instead of cramming my face with (delicious) natural peanut butter, I decided to work the peanut butter into a slightly sweet snack that wouldn’t put me in an oily comatose. Hence, these black bean brownie bites were born.
Even before I went vegan I had been experimenting with black beans in desserts. I first came across this recipe for black bean brownies several years ago and they’ve been a hit at all of the family functions I’ve taken them to. I haven’t made them in quite some time though, but after I made a huge batch of black beans in the pressure cooker I was craving them something awful.
Since I’m not doing the flour or sugar thing right now, I knew that I’d have to work from the black bean brownie concept to create something both healthy and sweet enough to satisfy my craving. These brownie bites turned out just as I’d hoped: moist, decadent, and just sweet enough to curb my sweet tooth. For most people these definitely won’t qualify as ‘dessert’, so if you would like something a bit sweeter you can substitute the 1/4 cup of Almond Milk for 2 tbsp Almond Milk and 2 tbsp Agave Nectar or Maple Syrup. You could also add a 1/4 tsp of stevia to them, too, if you are looking for something more dessert-like.
You could also flatten these out into more cookie-like shapes if you wish – though the cook time would probably be a few minutes shorter. Also, be sure to let these cool for at least 10 minutes before you dive into them: they’ll set up quite a bit after cooking and they may seem underdone if you munch into them right away.
- 1 cup Black Beans, drained & rinsed if using canned
- 4 Dates, pitted
- 2 tbsp Cocoa Powder
- 2 tbsp Natural Peanut Butter
- 1 tbsp Ground Flax Meal
- ¼ cup Almond Milk
- Pinch of Salt
- Preheat the oven to 350 degrees F.
- Place all ingredients, except for the almond milk, in the food processor and blend until well combined – should start coming together as a large ball. Add the almond milk and process until it starts to resemble more of a thick batter.
- Roll the dough into 12 equal balls and place on a lightly greased (or use a silicone baking mat) cookie sheet.
- Bake for 10 minutes, turn the bites over, bake an additional 3-5 minutes or until just beginning to brown. Let cool for 10 minutes – serve!
What is feeling about using ingredients that commonly have savory applications in desserts? Any recipes you’d recommend?