I am a huge fan of Chocolate Covered Katie. And who wouldn’t be? This girl takes our favourite sugary, fat-laden treats and transforms them into healthy desserts. Katie’s a vegan, so all her desserts are dairy and egg free, and most are gluten free and free of refined sugar.
What I find really amazing is that Katie’s healthy versions of classic treats often taste far better than the original. And they definitely leave you feeling better inside. No stomach aches, no sugar hangover, and no guilt!
One of my all-time favourite CCK recipes is her No Flour Black Bean Brownie. I love the idea of adding healthful ingredients such as beans into desserts, but when you have children around, it’s important that said ingredients can’t be detected. I can assure you that even the fussiest of kids will be unable to detect the goodness that lies in these brownies. So let’s keep the beans a secret okay
I’ve been making and eating A LOT of these brownies in the past couple of weeks. I’ve made them for coffee mornings with friends, lunch box treats for M and Lil’ L, and for my Tuesday night study group. I’ve also made a batch for Valentine’s Day ♥
My current favourite way of serving these brownies is with a topping of dark chocolate, flaked almonds and gojis. It adds another dimension to the texture and flavour, as well as adding even more goodness and nutrition. They also look pretty, don’t you think?
Since I’ve eaten one of these brownies every day so far this week, it seems fitting to dedicate today’s WIAW post in their honour. Thank you, as always, to the lovely Jenn over at Peas and Crayons for hosting this fabulous food fest.
Makes: 9-12 brownies
Hands-on time: 8 minutes Cooking time: 18 minutes
1 x 400g / 14oz can black beans, rinsed and drained well (or 250g / 9oz / 1½ cups cooked beans)
2 heaped TBSP cocoa powder
50g / 1¾ oz / ½ cup rolled oats
50ml / 1¾ fl oz / ¼ cup organic rapeseed (canola) oil or other neutral tasting oil
100ml / 3½0z / 1/3 cup maple syrup or agave syrup (I use Clark’s Original Maple Syrup or organic agave syrup)
2 TBSP sugar (I use coconut sugar)
2 tsp pure vanilla extract
½ tsp baking powder
¼ tsp salt
100g / 3½ oz / ½ cup choc chips
50g / 1¾ oz / ½ bar dark chocolate
- Preheat oven to 180C / 350 F (I have a fan oven and still keep it at 180C). Grease a 20cm / 8″ square pan and line the bottom with non stick baking paper.
- Place all the ingredients (except the choc chips) in a food processor and blend for a few minutes until completely smooth, stopping now and then to scrape down the bowl.
- Stir in the choc chips, then pour the mixture into the prepared pan. Gently spread the mixture using a spatula or knife until it reaches the edges.
- Bake for 18 minutes. Remove from the oven and let it cool completely before cutting. (When you remove the brownie from the oven it will feel soft, but it firms up as it cools).
- Optional topping: Melt the chocolate in a bain marie or microwave. Cut the brownies into squares, or use a shaped cookie cutter (hearts are good!). Spread the chocolate on top and sprinkle with flaked almonds and gojis. Lightly press down so they stick to the chocolate.
- Store in the refrigerator for up to 5 days or freezer for a few weeks.
Have you tried any of Chocolate Covered Katie’s recipes? If so, which are your favourites?
Next on my list to try is her Lil’ Lemon Poppy Seed Muffins. Lil’ L loves this combo so this could be a great lunch box treat for him