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
These are softer, slightly more doughy and similar to a brownie batter with a more dense texture.
Naturally gluten-free, vegan and paleo, feel free to add a scoop of protein powder and some oat flour and you’ll have a recipe similar to these Apple Pie Protein Bars!
While these are virtually fat free, I did test one batch out with a tiny bit of peanut butter and it gave it a more rich texture, so I do recommend that (Or any nut butter of choice!).
https://thebigmansworld.com/3-ingredient-no-bake-applesauce-brownies/
- 1/2 cup coconut flour sifted
- 3/4 cup unsweetened applesauce (I used a brand which had cinnamon added in)*
- 1/2 cup coconut palm sugar can sub for any granulated sweetener
- cinnamon
- 2 T – 1/4 cup nut butter of choice optional
- cinnamon/coconut palm sugar for dusting (optional)
Line a small baking tray with baking paper and set aside.
In a mixing bowl combine your coconut flour and coconut palm sugar and mix well.
Add your applesauce and nut butter (if using it) and mix until a very thick batter is formed.
Transfer the batter to the lined baking tray, top with the extra cinnamon sugar and refrigerate for an hour or so, until it has firmed up slightly. Cut into brownie-sized pieces and enjoy.
* Depending on the brand of coconut flour, you may need more applesauce. Keep adding more in until a thick batter is formed
– firm but still quite moist.Brownies are best kept refrigerated and can be frozen.