Flavorful Flourless Fiberful Chocolate Brownies!

Can you say yum? Because I can, and it sounds a lot like eating a gooey, warm, chocolatey brownie . . .

These special brownies have a secret ingredient (not that) that adds protein and fiber! When I served them to friends and asked them to guess, they speculated love and happiness. How sweet. Well, they have plenty of love, but the special secret is black beans! I’ve made these once before with my sister, but re-stumbled upon the recipe at Practical Stewardship. Though most of my recipes are vegan, this does use eggs. I used eggs from my internship at the farm, so they are from truly free-range, happy, heirloom chickens. Farm fresh eggs have less fat, less dietary cholesterol,  more vitamin A, more vitamin E, and more protein (source).

Per serving, these brownies have about 5 grams of dietary fiber,13 grams of sugar, and 7 grams of protein. Compare that to a Betty Crocker Brownie Mix Supreme with 1 gram of dietary fiber, 32 grams of sugar, and 1.5 grams of protein. Actually, they really don’t compare 😉 In other news, I’m still struggling with my alliteration problem . . .

Flavorful Flourless Fiberful Brownies
1 15 oz can black beans, rinsed
3 farm fresh eggs
2 Tbls Earth Balance
1/3 cup cocoa powder
1/4 tsp sea salt
1/2 tsp cinnamon
1 1/2 Tbls vanilla extract
1/2 cup honey
1/4 cup raw sugar
1/4 cup dark chocolate chips

1. Blend all ingredients (except chocolate chips) in a blender or food processor.

2. Pour into a greased 9×9 pan.

3. Sprinkle with dark chocolate chips, or other desired toppings (I think walnuts or pecans would be simply divine).

4. Bake in a 350 oven for 30 minutes, until a toothpick comes out of the center clean. Mine were cooked thirty minutes and were still veryyy gooey, so if you’d like them a bit firmer I suggest cooking 32-35 minutes.

5. Let cool as long as you can before eating one (or two)!

Do you ever sneak “healthy” ingredients into indulgent foods? 

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Chocolate Coconut Power Orbs

Have I got a yummy treat for you this morning! Remember how I said that I‘d be doing a lot more creating in the kitchen since I’m living in the Vista House? Well, having access to a fully equipped kitchen + a lot of people to eat whatever yummy creation I make is definitely already prompting me to cook a lot more!

This recipe is adapted from the lovely Angela at Oh She Glows. I constantly drew upon Angela’s story and wisdom for hope within my own healing process. Her’s was the first blog that I ever ‘followed,’ and I still have it bookmarked and check it daily! Her food is inspired, delicious, and super feel-good healthy.

I enjoyed some of these tasty little guys this morning with breakfast this morning!

Chocolate Coconut Power Orbs

1/2 cup raw cashews
3/4 cup pitted dates
1/4 cup prunes
2 1/2 tablespoons cocoa powder
1/4 cup unsweetened coconut (plus more for rolling)
1/4 cup almonds
1/2 tsp cinnamon
1/4 tsp sea salt
3 tbsp maple syrup
1 tbsp chunky natural peanut butter
1/2 tsp vanilla

Process the cashews in a food processor until crumbly. Don’t leave them in too long–we don’t want cashew butter!

Add the pitted dates and prunes. Process until combined and sticky. Add in the rest of the ingredients, minus the almonds, and process until all the ingredients come together.

Pulse in the almonds to your level of desired nut-texture.

Form into balls and roll in coconut. Store in freezer or fridge.

Do you like coconut? What is your favorite recipe that uses it? 


This recipe is shared on Fat Tuesday over at Real Food Forager. 

Vegan Fudge Pops!

I am already getting such good use out of the blender my parents brought me this past weekend! It’s only Tuesday, and I’ve used it twice. The possibilities are truly endless!

This little guy is born out of my love for chocolate, smoothies, and snacking. These past few weeks a vegan diet has been particularly challenging for me, especially around desserts and goodies other people were eating. My family was in this past weekend, and I was at Spill The Beans (a local coffee/ice cream shop) not once but TWICE and definitely tempted by the delicious frozen treats everyone was enjoying.

Super versatile and easily modified, these pops can be made out of a variety of combinations and altered easily for taste. (I’m thinking of some strawberry-chocolate and mint chocolate espresso chip flavors in the future!) Keep in mind, many of these measurements are approximate. I tend to shy away from following exact recipes when I cook, preferring to add “a little bit of this” and “a little bit of that.” Rest assured, however, that these can’t be messed up!

Spices! Coca powder has antioxidants and fiber, cinnamon helps insulin production, and stevia is a natural sweetener.

I don't have a lot of experience with silken tofu (I usually use extra-firm for cooking) but this worked wonderfully!

Vegan Fudge Pops

1 Frozen Banana
1 1/2 cups frozen spinach (you can’t taste it, I promise!!) 
1 tablespoon almond butter (or any other nut butter)
3/4 cup almond milk (or any non-dairy milk)
 1 1/2 tablespoons of cocoa powder
1 tablespoon protein powder 
1/5 packet tofu (I used silken, feel free to omit or use a different consistency) 
1 tsp chia seeds 
1/2 tsp flaxseed
2 tsp instant coffee
1/2 tsp cinnamon 
2 packets of stevia  

Blend ingredients together. Pour into popsicle maker and freeze. If you are using the amco express popsicle maker as I was (which I do not recommend), freeze the base 24 hours first and then pour the liquid in and pop it into the freezer for another 20 minutes or so. My parents just brought me the blender and the popsicle maker, and I didn’t know how to use it–I just froze it with the liquid. The pops refused to budge, so I had to let them warm up a bit in the fridge before they slid out.
You can omit the spinach, protein powder, and flax and chia seeds without consequence! I like them because of the added nutritional boost. Spinach is full of vitamins, fiber, and phytochemicals; flaxseed has healthy omega 3s and fiber, and chia seeds are full of protein, omega 3s, and several vitamins and minerals! Super foods for the win.

Even had some left over for a smoothie, which made a delightful afternoon snack!

I didn’t include a picture of the fudge pops themselves, because as you can imagine they are a long, dark brown log shape. Though they are delicious, they resemble…something unpleasant!