In honor of Valentine’s Day, I thought I’d share with you my latest labor of love. After all, lovin’ is what’s it’s all about, right? Well, closely intertwined with love is trust. You wouldn’t love someone – nevermind let them be your Valentine – if you didn’t trust them, would you? Now, I don’t presume you all want me to be your Valentine (besides, I’m not sure my hubby wants to share.) But, I am asking you to trust me.
Trust me as you go on and read this recipe, because I spent a lot of time (and ingredients) trying multiple iterations to reach the perfect end point. Trust me, because even more than I’m a health nut, I’m a sweet freak. I am a perfectionist when it comes to all things dense and fudgey, and wouldn’t bother to share this with you if it failed to satisfy. I guarantee your choco-lovin’ Valentine will love them, these are husband-approved (mine enjoyed getting to taste all the recipe variations, but was in full agreement that I had reached the goal with this one.) Trust me, as you go ahead and read the ingredients: it works.
Now, what was that goal I mentioned? Well, as usual, to create something deliciously healthy. That piece of cake you can have, and eat it too! And although I’m all about honesty with my Valentine, it doesn’t necessarily hurt to fool him. Like when he really wanted to believe those were chocolate-covered espresso beans, I could have let him. He already knew too much about this recipe, so there wasn’t much in sense in that. But if you want to go ahead and play a little naughty with your Valentine, I’d love to know how that turns out. Wait, no, not that kind of naughty! I don’t need to know about all your dirty little secrets – just the one about feeding your Valentine black beans and avocado in the form of one so-rich-and-chocolaty, but good-for-you dessert. Because that, my loves, is truly love.
Black Bean and Avocado Brownies
1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup egg substitute or 3 eggs
1/4 cup agave syrup
1/2 of a ripe avocado (60gm)
6 tbsp cocoa powder (30gm)
pinch of salt
1 teaspoon vanilla extract
6 tablespoons white sugar (75gm)
2 teaspoons instant espresso
Preheat oven to 350 degrees F. Line an 8×8″ pan with parchment paper.
Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.
Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.
These are best if you let them sit overnight before slicing and enjoying!
Servings Per Recipe: 12
Amount Per Serving
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 134.6 mg
Total Carbs: 19.5 g
Dietary Fiber: 2.7 g
Protein: 4.2 g