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Vegan Black Bean Brownie Pops

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Let me start by saying that these things are amaze-balls, in the words of my boss.
Vegan black bean brownie pops. I mean, come on.


These little gems were inspired by my vegan black bean brownie bites,
one of the most popular recipes on this site.

They were not, on the other hand, inspired by kittens.
Does that go without saying?
Clearly, I didn’t think so.

Back to the point:
These brownie pops are vegan.
They are fudgy.
They are ridiculously moist.
They are rich with chocolate flavor.
They taste like a friggin’ brownie on a stick.
And you cannot detect the black beans in the slightest.

Huzzah!

Vegan Black Bean Brownie Pops
adapted from my vegan black bean brownie bites
gluten free, vegan and low-sugar 

Ingredients
1 15 oz. can black beans, drained and rinsed
2 flax eggs (2 Tablespoons flaxseed meal + 5 Tablespoons water)
2 Tablespoon canola oil
1/2 c cocoa powder {scant}
dash salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar (or sub other sweetener)
1 teaspoon baking powder
1 teaspoon finely ground espresso (or strong coffee) powder or instant coffee
1/2 bag + 1 dash dark chocolate chips (non-dairy for vegan)

Method | Preheat oven to 350 degrees. Lightly grease a regular size loaf pan. Prepare flax eggs by combining flax and water in a small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee (including flax eggs) in a food processor (sift in sugar if clumpy) and puree. Then stir in the dash of chocolate chips. Pour batter into loaf pan and smooth the top with a spoon or spatula. Bake for 30-35 minutes, or until the top is dark brown and appears slightly dry, and the sides are starting to pull away from the pan. A toothpick should come out somewhat clean. Let cool for 30 minutes before removing from pan.

After cooled, trim off any overly dry edges and then scoop entire pan into a mixing bowl. Mash with a fork until it looks like batter, and then stick in fridge for 10 minutes to set. Remove from fridge and scoop out 1 Tablespoon amounts and roll into balls. Place candy sticks (I used wooden skewers cut in half) in top, being careful not to go all the way to the bottom. Dipping the stick into melted chocolate or chocolate sauce before inserting into the brownie balls can be helpful in holding them tighter, but it isn’t necessary. Place the pops on a silicone or wax-paper lined cookie sheet and set back in the fridge to firm up a bit – about 10 minutes.

Melt remaining dark chocolate chips in a coffee mug in the microwave for 20 second increments, being careful not to overcook. Once melted, carefully dip the balls into the dark chocolate. If the balls come from loose from the sticks, simply use a spoon to bring the chocolate up to the pop and then swirl it around to evenly coat. Shake on sprinkles while still wet, if desired.

Place back on cookie sheet and set in fridge to set – about 15 minutes. These are fine setting out, but can be stored in the fridge or at room temp in a freezer bag to preserve longer if necessary.

Oh WOW.
It was simply love at first bite with these pops.
They’re not only a great healthy dessert for adults,
but also for kids.

I see these getting rave reviews at birthday parties
from unsuspecting guests. Perhaps even some ‘oohs and ‘aahs.’

And yeah, they have black beans in them.
But who has to know? Nobody. That’s what I say.

The taste is spot on, and everything about them is perfect.
They were everything I’d imagined and more.

In order words, these were one serious baking success.

Enjoy,

Vegan Black Bean Brownie Bites

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Let me start by saying that I wouldn’t lie to you about such a serious matter as dessert, so hear me out on this one.

I too initially croaked at the thought of putting beans anywhere near my brownie pan, but after continually seeing them pop up on other blogs I decided to give them a try.

And? I’m so glad I did because not only do these pass off as brownies, they’re probably the best brownies I’ve ever had.

Yes, as in the best.

I spotted the recipe I wanted to try on Made in Sonoma. But, since I’ve been seriously digging small batch baking lately, I decided to make a few alterations to slim them down. Oh, and I made them vegan because that automatically makes them 10% healthier. At least I think.

This recipe is perfect for when you want something sweet and chocolatey but don’t want to blow your day’s diet. They’re packed full of fiber from the black beans and flaxseed, have a small dose of healthy coconut oil, and are very low in sugar. You could even omit the chocolate chips if you wanted to further lighten them up.

The taste of these – no joke – is incredible. When you bite into one you would never guess they weren’t a normal brownie. You can’t detect the slightest hint of black beans and you’ll want to make another batch right after you finish the first.

Feed these to your kids, your neighbors, your coworkers, your unsuspecting husbands. They will be in sheer delight.

Or, hoard them all to yourself like I did. It’s totally acceptable, too.

I would recommend digging into one of these with a little scoop of ice cream for extra decadence. But that’s coming from an ice cream addict, so feel free to disregard this last suggestion.

Vegan Black Bean Brownie Bites

Author: 

Recipe type: Dessert

Prep time: 

Cook time: 

Total time: 

Serves: 6

  • ⅓ of a 15 oz. can black beans, drained and rinsed (about ½ cup)
  • 1 flax egg (1 T flaxseed meal + 2.5 T water)
  • 1 T coconut oil (or other oil)
  • scant ¼ cup cocoa powder
  • dash salt
  • ½ t vanilla
  • ¼ c granulated sugar
  • ½ t baking powder
  • heaping ½ t finely ground espresso powder or instant coffee granules
  • ¼ c semisweet chocolate chips (dairy free for vegan)
  • dash of chocolate sprinkles
  1. Preheat oven to 350 degrees. Lightly grease 6 muffin tins. Prepare flax egg by combining flax and water in small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee in a food processor (sift in sugar if clumpy) and puree. Then stir in chocolate chips and sprinkles. Pour batter into muffin tins and smooth the tops with a spoon. Bake for 17 minutes or until tops are dry and starting to pull away from the sides. Let cool for 30 minutes before removing from pan.

*Approximate Nutritional Stats at the bottom of this post. Adapted from  Made in Sonoma

Mmm. Healthful indulgence at its finest. Try these, won’t you? I know you won’t regret it.

Share the love. Pin this recipe!

Luna Fiber Bar Review

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Awesome news: The lovely people at Luna contacted me to try out their new Luna Fiber Bars and to do a giveaway for my faithful readers! How cool is that? After speaking with one of their friendly staff, I got all squared away and just one day later I had a box of Luna Bars on my porch with my name on it. I was happy as a clam to open them up, and that’s exactly what I did.

So what’s the special occasion? Luna is launching a new line of bars that focuses specifically on fiber, to keep you fuller longer on a mere 120 calories. Each bar is packed with the ‘Core 4 Combo’ – calcium, iron, Vitamin D, and folic acid  – so you can eat healthy while celebrating the power of positive snacking.

The Luna Fiber flavors are Peanut Butter Strawberry, Chocolate Raspberry, and Blueberry Vanilla. Yum, yum and yum.

I even received a little card telling me about the bars and how inspiration for each flavor came to be. How rad is that?

The flavor I was most excited to try was the peanut butter strawberry. But after giving them a sample, the blueberry vanilla stole my heart!

For how healthy these bars are, the’re fantastic! They don’t taste like candy or cake by any means, as they shouldn’t. But more like a healthy cobbler. (Oh what I wouldn’t give to dip one of these in ice cream!)

But I won’t just keep them to myself. The lovely folks at Luna offered to send one lucky winner an entire box of EACH flavor! Isn’t that generous? I’m seriously jealous. I only got three bars and practically already inhaled them. Dang it – oh to know self control.

Vegan Chocolate Valentine Cupcakes

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Gee golly do I love Valentine’s Day.

Is it just me or was it the best as a kid?
Everyone in your class would exchange cartoon valentine cards.
Boxes of conversation hearts were abundant.
Sugar highs started around breakfast and lasted ’til dinner.
And if you were lucky you got ‘asked out’ at recess and then nervously held hands with a little boy while running around the playground playing kickball.

Yeah, those were the days.

One of my favorite treats I remember getting for Valentine’s Day were the bakery-fresh chocolate cupcakes with mounds of fluffy, hot pink icing and sprinkles. Remember those? These cupcakes are my homage to that. Only they’re healthier. And vegan.

Look at how fluffy and gorgeous they turned out! And without eggs, people. Or butter!

I realize not everyone is going to attempt piping a buttercream rose on their cupcakes.
But hey, it was a special occasion so I went all out.
I do have a pretty special guy to celebrate V-day with these days.

I’m not a pastry chef or cake decorator by any stretch, so piping roses is totally doable for other amateur bakers out there. All it takes is some research [via youtube], a slanted frosting tip, frosting bags and a little practice.
These three were my first attempts and they turned out surprisingly well.

These cupcakes are perfect for your vegan or non-vegan sweetheart.
My taste testers couldn’t tell the difference between this and a traditional cupcake.
One even said they tasted like lucky charms! How fabulous is that?

Vegan Chocolate Valentine’s Day Cupcakes
makes 10 cupcakes

Ingredients
1 cup soy milk {I used vanilla}
1 teaspoon apple cider vinegar {I subbed white}
scant 3/4 cup granulated sugar
1/3 cup canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt

Method | Preheat oven to 350°F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling almost all the way full. Bake 20 to 22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Vegan Buttercream Frosting
more than enough to frost 10 cupcakes

Ingredients
1/2 cup vegan butter {like earth balance}
scant 2 cups powdered sugar
1 teaspoon vanilla extract
20-40 drops red food coloring

Method | Beat the butter until fluffy in a large bowl so it doesn’t fly out. Add the sugar in batches and beat for about 3 more minutes. Add the vanilla and food coloring, and beat for another 5 to 7 minutes until fluffy.

Not only did the cupcakes turn out wonderfully, they tasted phenomenal! I don’t know why I’d ever bake a non-vegan cupcake again! The soy milk + vinegar mixture makes a creamy base for the batter, the cocoa powder gives them a rich chocolate flavor, and the oil keeps them unbelievably moist.

And the frosting? A taste of heaven.
It turns out looking beautiful and tasting amazing.
I could’ve licked the whole bowl by myself! Eek.

For a realistic ‘rose’ effect, I pinned some strips of green felt to the bottom of the cupcakes.
Clever, huh? I thought they turned out cute.  : )

Happy early Valentine’s Day, friends! I hope it’s lovely.
Enjoy these as much as me and my taste testers did!

Vegan Chocolate Cardamom Pancakes

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Oh pancakes. How I love thee.
I tried to fend off my cravings for you by going savory.
But inevitably, my sweet tooth got to me.
Pancakes, you are my kryptonite.

The inspiration for these dreamy pancakes came from The First Mess.
Laura does an incredible job at illustrating her cooking process.
Her narrative is like a storybook. And her photographs, inviting.
I think I’m in love.

I already told her I want to travel to Ontario someday to visit her and rummage through her garden. She said that would be lovely. I’m making plans as we speak.

These pancakes look decadent but they’re actually quite healthy.
They’re completely vegan, part whole wheat, and contain very little sugar.
And they provide some serious health benefits with the cocoa powder.

And with a little maple syrup on top? How could you go wrong…

The cardamom is subtle, but that was intentional.
I really wanted the chocolate to shine through.
And these are just a fluffy as I’d hoped.
Like little pillows of chocolaty, spicy bliss.

I think I’ve found my new favorite chocolate pancakes.
Watch out world. This is borderline obsession.

Vegan Chocolate Cardamom Pancakes
adapted from The First Mess | serves 3

Ingredients
1 cup non-dairy milk {like soy}
1 tsp apple cider vinegar {or lemon juice}
1 cup flour {I used 1/2 WW, 1/2 AP}
1.5 teaspoons baking powder
1.5 teaspoons baking soda
¼ cup + 2 Tablespoons cacao/cocoa powder
1/2 tsp cinnamon
1/4-1/2 teaspoon cardamom
pinch of salt
2 Tablespoons sugar {or other sweetener}
2 Tablespoons unsweetened applesauce
2 Tablespoons oil {like canola}
1.5 tsp vanilla extract

Method | Heat a large, non-stick pan over medium-low heat. Mix the non-dairy milk and vinegar or lemon juice in a small bowl and set aside to curdle, about 5 minutes. Mix the flour, baking powder, baking soda, cocoa powder, cinnamon, cardamom, sugar and salt together in a large bowl until combined. Add the curdled milk, oil, applesauce and vanilla. Mix with a wooden spoon until just combined. Add more milk if too thick.

Drop 1/4 cup measures of the batter onto the pan. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to keep warm. Serve with maple syrup, sliced bananas, or other desired toppings.

Wow.
The texture? Ridiculously moist and fluffy.
The flavor? Rich and chocolaty with a little hint of spice.
The bananas and maple syrup? Perfection.
I wouldn’t change a thing about these.
Not a thing.

These literally don’t need anything but just a little syrup.
Forget the butter.
Forget the powdered sugar.
Just devour. Preferably with coffee.
You won’t be disappointed.

Make these now.
This is of utmost importance.
I wouldn’t tell you a lie, especially not when it comes to pancakes.

Your family, your children, your boyfriend will love you for it.
Especially if you serve them wearing an apron and hot pink lipstick.
Works every time. Every, time.

Happy pancaking,

Mini Flax Frittatas

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A few weeks back my boss at the coffee shop told me there was an employee at our warehouse who sells his chicken eggs for $1 a dozen.

Farm fresh eggs for cheap? Guess who’s the proud owner of a dozen a week? THIS GIRL.

If you want some eggies than you betta put ya name on it.
You want some eggies than you betta put ya name on it.

Once you go farm fresh you never go back people. Yeah, I said it.

My first creation with these beauties? Mini flax frittatas with lots and lots of fresh veggies.

I think I’m in love.

And what can you serve something this fluffy, eggy and beautiful on?

Brioche toast circles! Made apparently with a shot portioner. Don’t ask questions.

For this batch I toasted up two slices of fresh brioche bread and then cut circles out of them, which was quite possibly the most fun activity since coloring books.

Although, I do still love crayons…

Once your toast circles are ready you just plop the frittatas on top. It’s that easy!

Breakfast has never been so fun.

Mini Flax Frittatas on Brioche Circles
makes 4 | 2 servings

Ingredients
3 eggs
1 Tablespoon flaxseed meal
1/3 cup milk {I used 2%}
sprinkle of parmesan cheese
salt and pepper
1/3 cup chopped vegetables {I used spinach, broccoli and onion}
2 pieces toast, cut into circle shapes {I used brioche}

Method | Preheat oven to 350 degrees and grease 4-5 lots  in a muffin tin. Whisk all of the ingredients together – except the toast – in a large bowl until well combined. Pour egg batter evenly into four {or five} tins until almost full and bake for 18-20 minutes or until egg is fully cooked. Remove carefully from tins using a knife or fork and plop on top of toast circles. Serve warm with salsa and additional parmesan cheese.

These little beauties are delicious! I love eggs and toast for breakfast and try and get extra veggies in whenever I can, so this breakfast was perfect for me. The frittatas are light and fluffy and oh-so healthy thanks to the addition of veggies and flaxseed.

Salsa is completely optional but highly recommended.
However, that is coming from a total sauce fiend so I’m sure they’re just as delicious without.

The recipe yields 4 frittatas which I think is a perfect serving for 2 people.
Additional sides might be a fresh fruit salad, veggie or turkey sausage, or whisper salads.
And of course, OJ and coffee make the perfect beverage companions.

I hope you enjoy these little lovelies as much as I did.

Here’s to breakfast!

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