I love everything chocolate and am constantly craving chocolate – which is why you see so many chocolate creations. My little one inherited my love of this seratonin releaser. My husband who typically does not like desserts will eat anything chocolate. I was trying to satisfy two birthday needs – one was to make something chocolaty that we could take camping to celebrate my husband’s birthday. And something that I could use for goodie bags for my daughter’s birthday. I am tired of all the candy and unhealthy snacks which only makes her crave more, so I wanted to include something that was chocolate and filling yet healthy.  And my husband is not a cake eater. So using black beans and cocoa powder as a base made two different flourless vegan creations that will knock your tastebuds away: a chocolate brownie and a fudgy chocolate pop.

I have made these numerous times but never seem to remember to take pictures. I think part of that was because I had not intended on posting these, but so many people have asked for the recipe, I decided to just post and use the few pics I have. They are a healthy no guilt treat. We brought these camping once and celebrated my husband and another friend’s birthday. They travel well and are a great birthday cake, goodie bag treat, school treat and more.

The recipes are simple. Black beans serve as a base – the starch that is needed. Some people don’t like beans because of the potential for bloating or for certain enzymes and inhibitors, but soaking beans for a long period of time and rising removes a lot of these issues.  Traditional cultures across the world took great care to prepare their legumes and grains with a long soaking before cooking. The enzyme inhibitors and toxic substances found in grains can be minimized, or eliminated, in as little 8-24 hours by soaking in warm water with a little lemon juice. When we consume properly soaked grains, their enzymes increase the availability of many vitamins to our bodies and allow more nutrients to be readily absorbed. Soaking them in water makes them swell and begin the slow process of sprouting which makes the nutrients available. So soak and cook your beans. 2 cups of dried black beans with 2 Tbs of lemon juice for 24 hours.

Otherwise if that is not of a concern to you use a can of black beans. Rinsed very well. Saves a lot of time! I have done it both ways numerous times.

Now back to the starch. Black beans are mostly starch, but unlike other carbs, a large portion of their starch is “resistant starch.” This means they are not easily digested, and pass through us without being broken down – and as a result, they do not create the blood sugar rise and are low on the glycemic index. There are health benefits associated with the way this particular starch passes through our upper and lower digestive tracts. Then there are the vitamin benefits – such as iron and magnesium – and fact that it has a lot of fiber and protein. In one cup of black beans there are about 15 grams of fiber (resistant starch) and 15 grams of protein. This is a very good substitute for flour as a starch.

I make a bake and no bake version of the black bean pan brownies. The bake version has some rolled oats in it, but if you don’t want to use oats, you can substitute with ground flax or ground chia, but the mixture will not hold together as well. It will be a crumbly fudgy brownie.

Tastewise the black beans are masked. You may taste the maple syrup and vanilla but overall the most noticeable taste is chocolate. The most noticeable feature is that these are very dark colored brownies, Just give it a try.

The key to both of these brownies is blending the mixture well. And using chocolate chips or cacao nibs. They add crunch but also chocolate. For chocolate chunks, I use enjoy life’s dairy, soy and nut free chunks and chips.

I like both the bake and no bake versions. They both taste like fudge. The bake version travel better but the no bake version are great to serve on the spot.

The brownie pops are great with kids and adults alike. They are a bit more time consuming as they require time to set and a coating with chocolate.

Once again, the key is mixing everything together until fully combined, smooth and creamy. Then roll the dough into balls.

Place on a cookie sheet and place a lollipop stick or tooth pick into each and refrigerate for 30 min to one hour.

Assemble a double boiler – a pot of water with another bowl or pot fit inside – but make sure that bowl on top is not touching the water. Place chocolate chips in the bowl and bring the water to a boil, stirring the chocolate. This allows you to slowly melt and temper the chocolate without it burning and turning bitter. Once melted turn off the heat but leave the bowl on the pot of water.

Dip each ball into the melted chocolate to cover the ball. If you don’t have something to hold the sticks upright once dipped, place the covered fudge ball down on a parchment lined cookie sheet. Let the chocolate set. The brownie pops can be refrigerated for a week.

They are chocolaty, smooth, fudgy and full of protein and fiber.

I highly recommend making these for your little ones. Or yourself.

Happy eating!

No Bake Salted Black Bean Brownies

• 13 dates, pitted and soaked for 2 hours to overnight
• 3 tbsp coconut oil, melted
• 1 Tbs, vanilla bean paste
• 1 ripe banana, peeled
• 1 and 3/4 cups black beans, soaked and cooked or 1 can (14 ounces), drained & rinsed
• 1/3 cup cacao powder
• 1 tsp Himalayan pink salt + 1/2-1 tsp extra for garnish (garnish is optional)
•  1/2 cup cacao nibs or chocolate chips + extra for garnish

Place dates and coconut oil into a in a vitamix or food processor and process until smooth. Add in banana and vanilla paste and mix. Then black beans, cocao powder and 1 tsp salt and mix until very smooth (about 5 minutes depending on your blender). Add in cacao nibs or chocolate chips and pulse a few times to incorporate.  Pour into a small pan, lined with parchment. Tap down pan to level and sprinkle salt and chocolate chips or cacao nibs on top. Freeze for at least 3 hours. Cut and serve.

Salted Black Bean Brownies

Black Bean Brownie Pops

• 1 and 3/4 cups black beans, soaked and cooked or 1 can (14 ounces), drained & rinsed
• 1/3 cup cacao powder
• 2 tablespoons peanut or almond butter
• 1 tablespoon maple syrup
• 1/8 teaspoon fine grain sea salt
• 3/4 cup chocolate chips

Combine the black beans, cacao powder, nut butter, maple syrup, and sea salt. Pulse and process for a couple minutes, until the mixture is well combined and doughy. Roll the dough into balls and place on a lined baking sheet. Place a lollipop stick or toothpick in the middle. Place in the refrigerator to chill for 30 minutes to one hour.

Meanwhile assemble a double boiler – a pot of water with another bowl or pot fit inside – but make sure that bowl on top is not touching the water. Place chocolate chips in the bowl and bring the water to a boil, stirring the chocolate.b Once melted turn off the heat but leave the bowl on the pot of water.

Dip each ball into the melted chocolate to cover the ball. If you don’t have something to hold the sticks upright once dipped, place the covered fudge ball down on a parchment lined cookie sheet. Dip in a garnish if desired – like coconut shreds or nuts or sprinkles. Place back into the fridge for 10-20 minutes to let the chocolate set. The brownie pops can be refrigerated for a week.