Gluten-Free Black Bean Brownies

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• one 15 1/2 ounce can black beans, drained and rinsed very well
• 3 eggs, (large)
• 3 tablespoons coconut oil, plus more for pan
• 3/4 cup  sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee mixed in 2 tablespoons of milk (optional)
• 1/2 teaspoon baking powder
• pinch salt
• 1/2 cup mini organic chocolate chips

Directions:

Preheat the oven to 350 degrees F. Grease an 8 x 8-inch baking pan with extra coconut oil and set aside.

Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, coffee (optional), baking powder, and salt and process until smooth. Add the chocolate chips and pulse a few times until the chips are broken up a bit.

Pour the batter into the prepared baking dish.

Bake 30 to 35 minutes or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing. They taste even better after sitting in the fridge overnight!

Recipe and photo submitted by Mysti, Dallas, TX.

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Coconut Cream Health Fudge

Servings: 15 to 24 squares
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup raw honey
• 1/4 cup Coconut Cream Concentrate
• 3/4 cup coconut peanut butter
• 1 tablespoon cocoa powder
• 3/4 cup nuts (your choice)
• 3/4 cup sesame seeds
• 3/4 cup coconut flakes
• 3/4 cup sunflower seeds
• 1 teaspoon vanilla

Directions:

Heat honey, Coconut Cream Concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well-greased 9 x 9-inch pan.

Sprinkle top with more coconut and press lightly into the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!

Recipe and photo submitted by Barbara, Pinconning, MI.

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I honestly don’t know what exactly I was expecting when I baked these, but they weren’t what I thought they’d be. They totally surprised me.

The texture is light, almost creamy, very coconutty, and moist. The “bite” and overall texture is like a wheat brownie. The appearance, even, is just like a wheat brownie. Even the top baked up shiny and flakey. What’s more, they popped right out of the glass pan without any fuss. I like that.

The batter will mix and come together easily if you soften the Coconut Cream Concentrate to peanut butter consistency first. It also helps to bring the eggs to room temperature as well. Depending on how warm your CCC is, you may or may not end up with stubborn little lumps that will refuse to totally mix in. Don’t let it get to you. They’ll still be delicious.

Mine have little lumps. And they’re delicious.

I haven’t tried the blondie version yet, but I can assure you it’s just as delicious as the brownies.

Which one will you make?

Sarah 🙂

Gluten-Free Coconut Brownies (or Blondies)

Servings: 18 squares
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate
• 2–3 eggs*
• 1/2 cup honey or maple syrup**
• 1/2 teaspoon baking soda
• 1/4 teaspoon Himalayan Salt
• 1 1/2 teaspoons organic vanilla extract
• 1/4 cup organic cocoa***
• 1/3 cup chocolate chips, optional
• 1/4 cup chopped walnuts, optional

Directions:

Preheat oven to 325 degrees (300 for convection oven). Grease a 9 x 9 or 12 x 8-inch pan.

In a large bowl, measure out all ingredients and mix until combined. Pour into prepared pan and bake 20–25 minutes. Try not to overbake; the top will be slightly crispy and the middle is fudgy.

*I usually use 2 eggs to achieve a silky, ribbony look, but sometimes I have to use 3 eggs to completely emulsify the batter.

**I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies. I actually only use 1/3 cup of honey, but I find that when I bake for others, they are used to a sweeter baked good.

***For blondies, omit cocoa. They will have a stronger coconut flavor than the brownies.

Recipe submitted by Marisa, San Jose, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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