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Monthly Archives: February 2012

Black Bean Brownie Bites

Brownies are everyone’s favorite, so I wanted to come up with a healthier version that was just as tasty. These bites are loaded with fiber yet still maintain the chocolatey goodness of a regular brownie! Your kids will love them too!

I make them in a mini-muffin pan, but feel free to use an 8×8 brownie pan. Just adjust the cooking time to longer in the oven by about 10 minutes.

 

INGREDIENTS

  • 2 cups black beans (freshly cooked is best, but canned is ok- drain & rinse if canned)
  • 1 ripe banana
  • 1/3 cup of raw blue agave nectar or Grade B maple syrup
  • ½ cup date paste* (see recipe below) *allow 1 hour soaking time for date paste
  • 2 tablespoons coconut oil, melted
  • ½ cup raw cacao powder
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup oat or almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup grain sweetened or vegan chocolate chips

Preheat oven to 350. Grease mini muffin tins with coconut oil or coconut spray.

In a food processor with S-blade, combine black beans, banana, agave nectar, date paste, coconut oil, cacao powder, vanilla, cinnamon & sea salt until combined well and smooth. Transfer mixture to a large bowl.Stir in the remaining ingredients. Fill mini muffin tins about 2/3 full and bake 25-30 minutes or until toothpick comes out clean. Remove from oven and let cool in pan for 10 minutes and transfer to a wire rack.

To make Date Paste: Pour 2/3 cup of hot water over 1 cup pitted dates and then soak for about an hour. Throw all ingredients into a blender and process until a smooth, thick paste is formed.

Yield: Makes about 30 mini muffins

Raw Vegan Lime Cheesecake

This little beauty is perfect to make for a Valentine’s Day bash. Who has valentine’s day bashes you ask? Well, all the single peeps of course!!! This is a decadent and healthy treat to share with all your friends…and family as well! Even the kids will love it!

Making desserts with cashews is one of my favorite things to do. They are so sweet and creamy that you won’t even miss the cream cheese, which is the normal and fatty ingredient in all regular cheesecakes.

Recipe & photo created by one of my very talented cleansers!

 

INGREDIENTS (CRUST)

  • 2 c. raw pecans or macadamias
  • 1/2 c. dried coconut
  • ¼ c. agave nectar
  • dash sea salt

In food processor, pulse pecans or macadamias, agave and coconut together until sticky. Press into a 9-inch spring form pan. If it’s too sticky you can wet your fingers and press into the pan.

 

INGREDIENTS (FILLING)

  • 3 c. cashews, soaked for 4 hours
  • 1 c. dates, pitted and chopped, soaked for 2 hours (save soaking water)
  • 6 TBS. coconut oil, melted
  • ½ c. lime juice
  • ½ c. agave nectar
  • 6 TBS date soak water
  • 2 tsp vanilla or one vanilla bean

In a strong blender, blend cashews, coconut oil, lime juice, agave, date soak water, vanilla & dates until smooth. Pour into crust and freeze for 1-2 hours until firm. Remove from freezer and let sit for 15 minutes. Slice and serve immediately. Serve with berry sauce or fresh berries.