Guilt-free chocolate for Valentine’s Day, or any other day
I like me some chocolate as much as the next yogi. I recently went to a forum organized by The Arthritis Society that said that eating cocoa was good for preventing inflammation. Naturally I decided I needed to increase the amount of cocoa in my diet immediately. I needed to do it though in a way that wouldn’t increase my waist line, another no-no if we’re to keep our joints healthy and our bodies happy.
The solution: black bean and chocolate brownies. Ewww. I’ll be honest: they don’t taste like the real thing but they are packed with fiber, cocoa, and healthy goodness. Try them. The below recipe is modified from Minimalist Baker and serves 12.
1 3/4 cups cooked black beans. You can use rinsed and drained canned beans here too (1 – 425 g can).
2 large flax eggs (2 heaping Tbsp ground flaxseed meal + 6 Tbsp water)
3 Tbsp canola oil
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup maple syrup
1 1/2 tsp baking powder
Optional toppings: crushed walnuts ( photo), pecans, or semisweet chocolate chips
- Preheat oven to 350 degrees
- Lightly grease a standard size muffin tin.
- Combine flax and water in a food processor. Pulse a couple times and then let rest for a few minutes.
- Add remaining ingredients (except walnuts or other toppings) and puree until smooth, scrape down sides as needed.
- Evenly distribute the batter into the muffin tin and smooth down the tops with a spoon or your finger.
- Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
- Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
- Remove from the oven and let cool for 30 minutes before removing from the tin; gently remove with a fork.
- Store in the fridge for up to a few days. Refrigerate to keep longer.