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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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You may never guess what makes up the base of these flourless brownies.  What do you think?  If you guessed sweet potatoes and black beans than you are right!  I served these little bite sized treats at the American Heart Association Walk last month and they were such a hit I knew I had to share the recipe with you guys.  One little boy probably ate 15.   No idea he was eating his vegetables too!

Halloween will be here before you know it!  These would be the perfect little treat to decorate with the kiddos (or adults).  I've been recipe testing a pumpkin frosting but it hasn't quite come together yet but hopefully I'll be able to share that with you soon!

 

This recipe uses coconut sugar, maple syrup and dates to sweeten and I really think you should give these a try.  You don’t even miss the flour and refined sugars! 

Do you plan on giving these a try?  Have you tried alternative sweeteners and other ingredients in your baking?  Please let me know in the comments below!  I love hearing from you!

Sweets and spooks,

Crystal

{Flourless} Fudgy Brownie Bites
About 40 mini brownies*

INGREDIENTS

1/2 cup black beans, cooked or canned and drained

1/2 cup dates, pits removed

2 tbsp tahini (or other nut or seed butter)

2 tbsp coconut oil, plus extra for the pan

1/3 cup sweet potato, cooked skins removed

1/4 cup maple syrup

1/3 cup non-dairy milk

1/2 cup cacao powder**

1/2 cup coconut sugar

2 tbsp arrowroot powder (or non-gmo corn starch)

1 tsp vanilla powder (or 2 tsp vanilla extract)

1/2 tsp baking soda

1/2 tsp baking powder

3 tbsp mini non-dairy chocolate chips (optional)

INSTRUCTIONS

1. Preheat oven to 350˚ and lightly oil 2 mini muffin pans with coconut oil.

1. In a high speed blender or food processor mix the first 7 ingredients (the black beans to the non-dairy milk) until combined.

2. Add the rest of the ingredients, besides the chocolate chips, and blend until the batter has come together.  Occasionally scrapping down the sides.

3.  Stir in the chocolate chips, if using.

4. Scoop tablespoon sized spoonfuls into the muffin pan.

5.  Bake for 20-22 minutes, until the brownies are set.

6. Remove immediately to a cooling rack. 

Notes: * Plus or minus depending on how much batter you eat :).  This recipe is easily doubled or even tripled. **You can use cocoa powder but I recommend using cacao powder because it is less processed and high in antioxidants and magnesium. 

 

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.