Bangin' Blender Bean Brownie Bites!
If you thought your sweets had to be made with gluten to have flavor, you clearly haven't branched out and experimented. This tasty recipe from our friends at Cocomama will have you and the kids clamoring for more. And what's better? You can sneak in some protein-packed garbanzo beans into your kids' diet since the beans serve as a substitute for flour, making this a gluten-free treat!
Peppermint Mocha Brownies (The 5 B's: Bangin' Blender Bean Brownie Bites)
This great recipe that can be mostly be prepared in a blender and utilizes garbanzo beans (yes, you read that right) in place of flour, making it a truly gluten-free treat.
- 1 ¼ cup Medjool dates, pitted, soaked and drained (about 15)
- ¼ cup water
- 9 T raw cocoa
- ¼ cup agave syrup
- ¼ cup coconut oil, soft, not liquid
- 1 can garbanzo beans, drained
- 4 eggs
- ½ tsp baking powder
- 2 T espresso, ground fine
1. Preheat oven to 350 degrees
2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
3. Add eggs, cocoa, agave, coconut oil, baking powder, cinnamon and espresso; blend until smooth
4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
5. Evenly distribute mixture into mini muffin tins (fills 30-32)
6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack
- ½ cup coconut milk beverage (So Delicious brand, or other milk alternative)
- ¼ cup + 2 tbsp coconut oil
- ½ cup cashews, soaked (2+ hours ideal)
- 3 Medjool dates, pitted
- 2 T agave
- ¾ tsp peppermint oil
2. Mix on high until well blended; may need to stop a couple of times and stir to promote even blending
3. Place icing in fridge to chill and firm. Once brownie bites are completely cool, ice each once and garnish with pieces of fresh mint leaves. Store in refrigerator.