1 1/2 cups black beans (1 15- oz can, drained and rinsed very well)
2 tbsp cacao powder
1/2 cup quick oats
1/2 tsp salt
1/2 cup pure maple sugar, honey or agave (we used maple syrup)
1/4 cup coconut or vegetable oil (we used coconut oil)
2 tsp vanilla powder
1 tsp baking powder
2 tbsp cacao powder
1/2 cup quick oats
1/2 tsp salt
1/2 cup pure maple sugar, honey or agave (we used maple syrup)
1/4 cup coconut or vegetable oil (we used coconut oil)
2 tsp vanilla powder
1 tsp baking powder
1 scoop complete protein (optional for 15 plants)
1/2 cup to 2/3 cups chocolate chips (we use both the Enjoy Life brand- both dairy free and gluten free and Lily’s brand which is sugar free)
1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate chips in good food processor and blend until completely smooth.
3. Stir in chocolate chips then pour into greased 8 x 8 pan. Sprinkle some of the chocolate chips over the top.
4. Cook for 15-18 minutes then let cool at least 10 minutes before you try to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
The trick: serve them first and THEN reveal the secret ingredient! My kids will eat the batter with a spoon!!!
1/2 cup to 2/3 cups chocolate chips (we use both the Enjoy Life brand- both dairy free and gluten free and Lily’s brand which is sugar free)
1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate chips in good food processor and blend until completely smooth.
3. Stir in chocolate chips then pour into greased 8 x 8 pan. Sprinkle some of the chocolate chips over the top.
4. Cook for 15-18 minutes then let cool at least 10 minutes before you try to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
The trick: serve them first and THEN reveal the secret ingredient! My kids will eat the batter with a spoon!!!
Recent Comments