Chocolate Coconut Black Bean Brownies

This is a treat I’ve been wanting to bake for the longest time. With last-minute dinner plan changes last week, I found myself with an extra can of low sodium black beans, so I figured I’d give it a go! I am so happy with the results; they are coconutty, chocolatey, super moist and don’t taste the slightest bit like beans! It really is astonishing how perfect they are as a brownie, not at all a pretty-good-healthy-substitute. I really hope you try to make these for yourself, or for any gluten-free/dairy-free guests you may have!

I wanted to keep these brownies as healthy and low calorie (only 68 cals per brownie) as possible, so they really aren’t very sweet, but if you’re craving more sugar, then mix some chocolate chips into the batter or sprinkle a handful over the top.

INGREDIENTS

  • 1 – 540mL (19 fl oz) can low sodium black beans, drained and rinsed
  • 1/2 cup unsweetened coconut
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey
  • 3/4 tsp stevia
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda

DIRECTIONS

  • Blend all ingredients well in a food processor or high-powered blender (LOVE my Vitamix!).
  • Pour batter into an 8″x8″ brownie pan sprayed with oil.
  • Bake at 35o degrees Fahrenheit for 30 minutes or until a toothpick inserted into the centre comes out clean.
  • Let cool for 10 minutes before cutting and serving. Enjoy!

NUTRITIONAL INFORMATION

Makes 16 brownies.

Per brownie: 68 calories – 11 g carbs – 2 g fibre – 2 g fat – 3 g protein

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Chocolate Coconut Clusters

Here’s another treat I made for the baby shower last weekend. Love that these are no-bake and totally remind me of chewy chocolate puffed-wheat squares, but coconutty and with a little more fibre. With only 69 calories per cluster, you can have a couple without feeling the least bit guilty.

I used sweetened coconut flakes, but I think you could get away with the unsweetened variety – these clusters were sweet enough!

INGREDIENTS

  • 2 cups coconut palm sugar
  • 6 tbsp unsweetened cocoa powder
  • 1/2 cup 2% evaporated milk
  • 1/2 cup butter or margarine (I like butter)
  • 1/2 teaspoon vanilla extract
  • 3 cups quick oats
  • 1 cup sweetened coconut flakes

DIRECTIONS

  • Mix sugar, cocoa powder, milk, butter and vanilla in a medium pot.
  • Cook on medium heat, stirring constantly.Bring to a boil for 1 minute.
  • Remove from heat and stir in oats and coconut.
  • Use a 1 1/2 tbsp to spoon clusters onto a baking sheet lined in parchment. Leave as messy clusters or shape to your desire.
  • Let cool in the fridge for 30 minutes and enjoy!

NUTRITIONAL INFORMATION

Makes about 50 clusters.

Per cluster: 69 calories, 12 g carbs, 2 g fat, 1 g protein, 1 g fibre

Chocolate Covered Fruit Pops

On Saturday we celebrated the soon-to-be motherhood of one of my best friends. In preparation for the 53 confirmed guests, we got started cooking on Friday night and basically didn’t stop until 3 PM the next day (my feet were killing me from the kitchen tile)! With six pairs of hands we managed to pull of decorations, goodie bags, and 17 menu items! So expect a few finger-food posts this week.

These fruit pops were a total party hit! I saw them go by on Pinterest (where would we be without it) and thought they’d be a fun little treat for the guests. Plus the fruit and dark chocolate has got to make them kind of healthy… right? I’m actually thinking of making a chocolate-free version as an everyday frozen treat.

They’re really easy to make, but do require about an hour with all the fruit chopping, chocolate melting and pop freezing.

INGREDIENTS

  • 2 bananas, each cut into 12 pieces
  • 12 medium strawberries, halved lengthwise
  • 1/2 pineapple, cut into 24 bite-size pieces
  • 150 g dark chocolate
  • 2 tsp coconut oil, though any oil will work
  • 24 toothpicks
  • 2 tbsp each flaked coconut and chopped almonds for topping

DIRECTIONS

  • Skewer a piece of strawberry (on top), banana and pineapple (on bottom) onto each toothpick.
  • Arrange all pops on a baking sheet lined with parchment paper and freeze for at least 30 minutes. I had left them over night to break up prep time for these.
  • Melt chocolate with coconut oil using a double boiler. You can also do this in the microwave, but use short 20 second burst to avoid burning the chocolate.
  • Remove pops from freezer and dip half of each piece in chocolate, press in topping (coconut or almond separately, or both together!) and return to baking sheet, standing them up on their side.
  • Return tray to freezer. Remove 5 minutes before serving to let soften and then enjoy!

NUTRITIONAL INFORMATION

Makes 24 pops.

Per pop (not including toppings): 50 calories, 8 g carbs, 2 g fat, <1 g protein, 1 g fibre