I don't know about you, but I'm always game for a little chocolate and peanut butter action. Good news is, these delicious no-bake DOUBLE CHOCOLATE & PB BROWNIE BITES come together super quick in your blender or food processor. Better still, they are free of refined sugar and absolutely packed with fibre, protein, healthy fats, and antioxidants.
The surprise ingredient in these little balls of bliss is black beans. Now don’t let this scare you off! My hubby and 3 chicklets could NOT taste the beans and thought someone else had made them unhealthy brownies!
In terms of nutrition, black beans really pack a punch. One cup of these nutrient-rich legumes contains almost 15 grams of fibre — including resistant starch aka gut-friendly prebiotics — and over 15 grams of protein. Furthermore, black beans are an excellent source of vitamins and minerals including zinc and folate, as well as flavonoid antioxidants.
Ingredients for approximately 12 brownie bites:
1 can black beans (19 oz), rinsed and drained
6 pitted Medjool dates
1/3 cup raw cacao powder
2 scoops collagen peptides or Nuzest vegan natural protein powder (use code “DrTara15” for discount)
2 Tbsp natural peanut butter or nut-free sunflower seed butter or nut butter of choice
1 Tbsp gelatinized maca powder (optional)
1 Tbsp MCT oil or melted coconut oil
1/8 tsp sea salt
1/3 cup cacao nibs or mini chocolate chips (optional)
optional toppings: desiccated coconut, cacao powder, or chocolate drizzle or coating (see below)
Blend black beans in blender or food processor until very smooth.
Add dates, cacao, collagen/protein, peanut butter, maca, MCT/coconut oil, and sea salt, and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed.
Stir-in nibs/chips for an optional crunch as desired.
Scrape mixture onto a plate or parchment paper. Roll into balls.
Once balls are formed, roll them in coconut flakes or cacao powder or add chocolate drizzle or coating (see directions below) as desired.
Enjoy as-is or store in an air-tight container in the fridge for a week, or the freezer for up to 2 months.
CHOCOLATE PB DRIZZLE/COATING
2 Tbsp cacao butter
1/4 cup chocolate chips (I used Enjoy Life dairy-free chocolate chips)
1 Tbsp natural peanut butter or nut butter of choice (optional)
Melt the 3 ingredients together in a small pot over medium-low heat, stirring continuously until smooth. Remove from stove and drizzle over balls or dip balls in melted chocolate and place on parchment. Put in freezer for approximately 10 minutes until the chocolate coating sets. Serve or store in an airtight container in the fridge for 4 to 5 days or freezer for up to 2 months.
Side note: If you like these, be sure to check out my “BLOODY GOOD BROWNIE BITES” with blood orange!
This recipe was first published on April 27, 2018.