No? Well I am about to make you feel better.
I haven’t started. (Don’t you feel good about yourself now????)
Alex’s birthday is Wednesday and I’m actually quite pleased that I am done shopping for that. I ordered everything from Amazon and it will be here Tuesday. Nothing quite like waiting to the last minute.
I’m looking at it as a good thing that I haven’t started, because every year the boys come up with a whole new list of things they really, really need just days before Christmas. They sprung their sudden need for Angry Birds GO (something I’d never heard of) this morning. Aren’t my boys lucky to have a Mom who procrastinates shopping? Now I can get them what they really want.
Because it is the most stressful time of year to be a mom, I’m giving you chocolate today. Only these babies are the best kind of chocolate dessert. The guilt free kind.
This recipe is: eggless, sugar free, low fat, high fiber, gluten free, vegan!
- 144g (3/4 cup) Granulated Erythritol* (or dry sweetener of choice)
- 60g (3/4 cup) Regular Cocoa Powder (unsweetened)
- 34g (1/4 cup) Quinoa Flour
- 1+1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Instant Coffee (I used Starbucks VIA Columbia)
- 1/4 tsp Salt
- 20g (3 tbs) Ground Flaxseed
- 1/3 cup Unsweetened Almond Milk
- 1/2 cup + 1 tbs Fresh Blueberry Puree**
- one 15.5oz can Black Beans, drained and rinsed well
- 14g (1 tbs) Canola Oil
- 1/2 tsp Vanilla Extract
- Preheat the oven to 350 degrees Fahrenheit and line an 9" brownie pan with parchment paper both ways, set aside.
- In a small bowl, stir the flaxseed and almond milk together, set aside to thicken.
- In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
- Rinse ~1 cup of fresh blueberries and puree in a blender. Pour all of the puree into a cup (no need to rinse out the blender, but try to pour at as much as possible). Measure 1/2 cup + 1 tbs and add back into the blender (drink the remaining blueberry puree ;D ) along with the black beans, oil, vanilla and thickened flaxseed mixture. Puree until all of the beans have been liquified. Pour into a clean large bowl.
- Add 1/3 of the dry ingredients to the blender mixture and whisk. Add another 1/3 of the dry to the wet and whisk, then finally add the last 1/3 and whisk again (batter should be thick, feel free to fold in ~1 cup of chocolate chips, you chocolate-lovers!)
- Scoop the batter into the prepared brownie pan and spread to the edges. Bake for 45 minutes. To test if the center is cooked tap the surface and if it's firm and springs back, it's ready. Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down. Peel off the parchment paper and let cool completely before slicing.
*If you want super sweet brownies add 1/2 tsp of stevia extract or top with this healthy white icing
**These brownies have no blueberry taste. I couldn't even tell they were in there! No one will notice either, they will be focused alllll on the chocolate
These get even better if eaten the next day! I didn't know it was possible, but they got even more fudgy and chocolatey. I suggest wrapping half of the brownies for later and eating the remainder the day of... you know, just so you can compare the two ;)
Servings 9, Calories 100, Fat 3.5g, Carbohydrates 18g, Protein 4g, Cholesterol 0mg, Sodium 290mg, Fiber 6g, Sugars 2g
Jessica Stier is a university student majoring in Nutritional Sciences who also posts healthy dessert recipes over at Desserts with Benefits™! Jessica uses natural and nutritious ingredients to make dishes that you can feel good about eating because they are beneficial to your body and overall health.
Jessica now lives a healthy, active and balanced lifestyle after growing up unhealthy, sedentary and addicted to sugary, processed foods. She is determined to show people that healthy dessert does exist with every recipe she posts.
To learn more about Jessica and to see her healthy dessert recipes, check out here blog, Desserts with Benefits™!