So my last post spoke about how hidding veggies in your meals is a great way to increase your vegetable intake and a tricky way to lose weight. Today I have a great way you can sneak more beans into desert. I know this sounds weird and even gross but give it a shot. Swap out the fat for fiber in your favorite brownie mix by substituting a 15.5oz can of liquified black beans for the eggs and oil. Just add water to get the right batter consistency before baking. Give it a try and post below what you think. (Source January 2011 IDEA Fitness Journal)
Here is another black bean desert for fudge:
1 15-ounce can cooked black beans, drained and rinsed (or about 13/4 cups cooked beans)
3/4 cup carob powder
6 tablespoons (tbs) melted coconut oil
4–6 tbs maple syrup or agave nectar
1 teaspoon (tsp) vanilla extract
1 tsp cinnamon (optional)
1/2 tsp sea salt
Place all ingredients in food processor fitted with “S” blade, and blend until totally smooth. Mixture will be thick.
Line 8- by 4-inch loaf pan with plastic wrap, and transfer fudge mixture to pan, spreading mixture to edges. Refrigerate until totally firm. Use plastic wrap to lift fudge from pan. Cut into squares and serve. Store in refrigerator. Makes 24 pieces or 12 servings.
Per Serving: 146 calories; 6.9 grams (g) fat; 2.5 g protein; 18.4 g carbs; 4.9 g fiber; 0 milligrams (mg) cholesterol; 101 mg sodium.
Source: This is an original recipe by certified natural chef Sarah Kruse.
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