Here is a little recipe I whipped up so that my kids could make Santa a healthy treat for the big night. This way, my kids can be a part of the baking tradition and lick and taste without guilt or a hardcore sugar crash. Enjoy! And a very Merry Christmas to all!
Flourless Cocoa Peppermint Cookies and Brownies
Ingredients:
1 can drained black beans
1 can drained chickpeas
2 egg whites
1/3 cup Agave nectar (or Agave Maple syrup)
3 tbsp coconut sugar
2 tsp vanilla extract
3 tbsp coconut oil, melted
1/2 cup cocoa powder
2 tsp Stevia
1 tbsp ground chia seeds
1/2 tsp cinnamon
1/4 tsp seat salt
1/2 tsp peppermint extract (optional)
1/3 cup oats (add ONLY if you are making cookies- NOT for brownies)
1/3 cup chocolate chips
1/3 cup chopped peppermint bark
Reserve a few bits of chocolate and bark for topping.
BROWNIES:
Preheat oven to 375.
Place all ingredients (except chocolate chips and peppermint bark) in a food processor. Blend for 1-2 minutes or until your dough is smooth. Stir in chocolate and bark. Pour into a greased 9X11″ pan. Sprinkle with reserved chocolate and bark. Bake for 22-25 minutes. We like ours slightly gooey, so just watch your oven to get the consistency you like. There is NO detectable bean flavor whatsoever!
COOKIES: If you make the cookie version, simply add the oats into the dough. Drop by spoonfuls onto a silpat or greased pan and bake for 14 minutes.
