Hidden Treasure Brownies
Oh boy….these brownies take the cake!!! I have finally, FINALLY come up with a brownie that tastes DELICIOUS and is HEALTHY!!! I’m jumping up and down right now!! These things are ooey and gooey and rich and chocolatey and you won’t believe what’s in them!!These are my secret weapon to making it through this Easter Weekend without over-indulging!!I think I’m going to call them THE Healthiest Brownies on the Planet (to go along with the muffins I made this week)!!! Don’t be scared of the ingredients (or the frosting) – these are amazing!
1 cup black beans
1 cup pitted dates (soften by soaking them in boiling water for 10 min)
1 small cooked sweet potato, peel removed
2 tbs coconut oil, melted
1/4 cup pure maple syrup
1/3 cup raw cacao or cocoa powder
1/2 cup sweetener (I used a new 0 calorie option called monk fruit)
1 tbs tapioca starch
1 1/2 teaspoons pure vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
A pinch of sea salt
3 tbs semi-sweet mini chocolate chips
Preheat oven to 350°F. Line an 8″ × 8″ brownie pan with parchment paper.Using food processor, puree the beans, dates, potato, and coconut oil until smooth, and then add the maple syrup and puree again.Add the rest of the ingredients and puree until combined. (If your processor is too small, transfer to a bowl)
Stir in the chocolate chips.
Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 25-30 minutes (brownies will firm with cooling and are more fudgy in the oven, so don’t overbake)
Remove, let cool completely, frost if desired, and cut into squares.
Chocolate Mousse Frosting
1 cup semisweet chocolate chips
1/2 cup almond milk
1 package (12.3 ounces) silken tofu
Place the chocolate chips and milk in a microwave-safe bowl and microwave for 2 minutes. Transfer the chocolate chip mixture to a food processor or blender.
Add the tofu and process until smooth.
This needs to set for a few hours (preferably over night) before using