As your sweet tooth is probably at an all time high with holiday spirit in the air, I would like to present you with some healthy dessert alternatives that do the trick without all the guilt.
Let’s start off the list off with a spin-off of the traditional American brownie we all know and love.
Instead of using butter, sugar, highly refined white flour, eggs, and artificially flavored chocolate sugar powder, this recipe involves nothing but natural, wholesome ingredients.
Thanks to Carrie On Vegan for this deliciously healthy creation, I give you
Minty Black Bean Spinach Vegan Brownies
Cut & served (still hot & gooey)
Yields 12 servings
- 3 cups black beans, rinsed and drained
- 2 cups pitted Medjool dates, soaked in 3/4 cup of water for at least 1 hour
- 1/2 cup unsalted almond butter
- 1/4 cup rolled oats (gluten-free if necessary)
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 2 cups packed baby spinach leaves
- 1/3 cup carob powder or cocoa powder
- Non-stick cooking spray
- Preheat oven to 375 degrees.
- Lightly spray a large baking dish (I recommend 13″x 9″) with non-stick cooking spray and set aside.
- Combine all ingredients in a high-speed blender and process until smooth, adding a small amount of non-dairy milk if necessary to blend.
- Pour batter into baking dish and bake for at least 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350 degrees.
- Let brownies chill completely before serving (I couldn’t wait!), preferably overnight in the refrigerator.
These brownies were definitely winners, and so much more moist than the sweet potato brownies I made a few months ago.
I do recommending adding chocolate chips of some sort if you’re a chocolate lover, like myself. My mom and I added mint chocolate pieces to the top of this batch before baking. Great addition!
Well, I’m off to go see one of my closest friends after so many months! I can’t wait! Catching up while we’re all home from school is the best.
Until next time. Chow!