June 14, 2021 / Lyn Jones / 0 Comments
These decadent Fudgy Black Bean Zucchini Cookies make the best healthy treat! They are chocolatey pillows of glory for your face! Makes about 14-16 cookies.
- 1 medium zucchini, grated + water squeezed out
- 1–15oz can black beans, drained, rinsed, and patted dry
- 2 Tab almond butter (or nut butter of choice)
- 4 Medjool dates, pitted
- ¼ cup cacao powder
- ¼ cup old-fashioned oats
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp BP
- ¼ tsp salt
- ⅓ cup chocolate chips + more for topping
- Preheat oven to 350F. Line a baking sheet with parchment paper or a silipat.
- Chop ends off and grate zucchini. Place in a sieve or strainer to drain.
- Add black beans, almond butter, dates, cacao, oats, coconut sugar, vanilla, baking powder, and salt to a food processor. Process until well-combined.
- Add zucchini and process again for another 30 seconds, or until well-combined. Stir in chocolate chips.
- Drop spoonfuls of batter onto the baking sheet. The batter will be wet and sticky and that’s okay! Wetting your hands may help. You should have about 14-16 cookies.
- Bake for 15 minutes.
- Store in an air-tight container in the refrigerator. (I love popping them in the microwave for 10 seconds before eating!)
June 14, 2021 / Lyn Jones / 0 Comments
A delicious soft and doughy pumpkin cake bar which takes less than 5 minutes to whip up and only requires three ingredients! Not only is it very low in fat and high in fiber, it’s naturally gluten-free, vegan, paleo and very low in sugar too- Perfect for an anytime snack to treat to have on hand!
- 1 15 oz can pumpkin puree (1 3/4 c fresh cooked, but allow time to drain).
- 1 cup + coconut flour sifted*
- 1/4-1/2 cup coconut palm sugar – can use any granulated sweetener of choice
- cinnamon– adjust to taste
-
In a large mixing bowl add your coconut flour & sweetener and mix well. Add cinnamon if desired.
-
Add the full can of pumpkin and mix until fully incorporated.
-
Transfer the mixture into the lined dish, sprinkle with extra cinnamon and sugar (if desired) and refrigerate for at 30 minutes to firm up. Cut into bite sized pieces and enjoy.
PLEASE NOTE- I’ve had feedback regarding different brands of coconut flour and some having their cake bars too crumbly- If this is the case, please add more pumpkin until a ‘dough’ is formed- It should be soft like the pictures show. If you don’t have more pumpkin, add dairy free milk.
* If mixture is too moist, add more coconut flour.
** Yes can be frozen. Over 2 days I ate them at room temp: out of the fridge and out of freezer.