Do you have plans to make your sweetie* breakfast in bed next week? Well, you will very soon.
Do you know what you’re making for dessert? I bet you do now.
And if you already had plans for those occasions, there’s no reason you can’t squeeze this in for lunch or a snack. Because there’s a certain day next week when I give you permission to eat chocolate all day long. (Except for dinner. That calls for something involving a rack of lamb or a duck breast. And goat cheese, naturally.)
*Sweetie: significant other, bff, roommate, guy/gal next door, mother, furry friend (except that s/he might not be able to eat chocolate or tofu – in which case, more for you.)
But then again, why limit yourself? Why not eat these rich and fudgey brownies smothered with sweet peanut butter cream any and every day you wish? Why not, when they take all of 15 minutes to make and are full of healthy stuff?
Oh wait, I wasn’t supposed to tell you that. And I’m going to stop myself right there except to say that these brownies are are a sure way to protect your heart, with their healthy soy protein, antioxidant-containing cocoa, and fiber-full coconut flour and beans.
Yes, beans. Considering that these black bean and avocado brownies remain one of the most popular recipes on this site to date, I thought you’d all be pretty welcoming to the idea. If you love the brownies (and I know some of you do) then this is your natural next step. If you’ve never tried the brownies, well, I say skip right to the waffles
But enough about that for now. Let’s just focus on what this is. A dense and decadent warm from the waffle iron, drizzled with smooth peanut butter frosting. Which you should totally make a double batch of because you’ll want to save some for eating with a spoon, like a bowl of peanut butter pudding. Peanut butter tofu pudding. There I go back to that healthy stuff. You knew I couldn’t resist. Just like I couldn’t resist eating up all the leftover frosting before Ben even realized there was extra. What can I say? I have no shame when it comes to chocolate and peanut butter. And with this recipe I have no guilt either.
Chocolate Brownie Waffles with Peanut Butter Frosting
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
A dense and decadent fudge brownie that bakes up in minutes in the waffle iron, smothered in a creamy peanut butter sauce. Gluten-free, dairy-free, and heart-healthy on top of that!
1 3/4 cups cooked black beans (or 1 15oz can low-sodium black beans, drained and rinsed)
2 egg whites
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
2 packets of stevia, such as NuNaturals
1/4 teaspoon salt
2 tablespoons coconut flour, such as Tropical Traditions
1 1/2 teaspoons baking powder
6 oz light silken tofu
1/2 cup peanut flour, such as Bell Plantation PB2
40 drops liquid vanilla stevia extract, such as NuNaturals
Preheat waffle iron.
Combine black beans, egg, egg whites, cocoa powder, maple syrup, stevia and salt in a food processor. Blend until smooth, about 3 minutes, stopping several times to scrape down the sides of the bowl. Add the coconut flour and baking powder, and blend to combine.
Spray waffle iron with nonstick cooking spray. Spoon the batter evenly into the waffle iron. Close and cook for 5-8 minutes, until slightly crisp on the outside. (Waffles can be kept warm in the oven on the lowest setting until ready to serve.)
While the waffles are cooking, combine all of the frosting ingredients in a blender and process until smooth.
Spoon the frosting onto the waffles and serve warm.
This recipe was tested with a waffle iron that makes 4 4" waffles at a time, and yielded 4 waffles.
Amount Per Serving (1 waffle + 1/4 of Peanut Butter Frosting)
Total Fat 4.9 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.5 g
Cholesterol 46.7 mg
Sodium 513.5 mg
Potassium 334.0 mg
Total Carbohydrate 39.0 g
Dietary Fiber 2.5 g
Sugars 13.9 g
Protein 20.9 g
Sometimes I feel like kind of a meanie, wondering if at least half the people reading are saying, “Great, another recipe I can’t make. Don’t you know I don’t have stevia, coconut flour, or PB2?” Well, call me crazy but I do like to think that I’ve used these ingredients in enough awesome recipes to convince you they’re worth buying. But this week is a little different. I can’t help with the coconut flour or PB2 (other than directing you to my resources page to show you exactly where to buy them!) but I’ve got a few of you covered for the NuNaturals Stevia products used in this recipe. NuNaturals has offered to send FOUR lucky readers a box of 50 stevia packets and a bottle of liquid vanilla stevia. And I figured that the week before Valentine’s Day was the perfect chance to offer you this sweet treat.
To enter: simply leave a comment telling me what chocolate-y treat you’d like to make for your honey or yourself this Valentine’s Day (and if you’re one of those crazy people who doesn’t like chocolate, and yet you’ve still managed to read to this point, I gladly listen to your choice of dessert too!)
No purchase necessary. The contest will close on Wednesday, February 15th at 11:59pm EST, at which point a winner will be chosen via random number generator. Winner must reside in the continentla United States and supply a valid email address in the commenting form. Winner will be contacted and have 4 days to respond, at which point s/he forfeits the prize and another winner will be chosen. Winner will provide name, email address, shipping address and phone number and give me permission to supply this information to the sponsor of the giveaway items.
This post is linked to Allergy-Friendly Lunchbox Love #20.