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Coconut

Bars & Squares, Brownies, Chocolate, Clean Eats, Dairy-Free, Wheat Free

Black Bean Brownies

May 31, 2016

Black Bean Brownies // Bakeaholic.ca

Black Bean Brownies // Bakeaholic.ca

Black Bean Brownies // Bakeaholic.ca

Let’s just get this out of the way right now – yes, these are Black Bean Brownies. Yes, they contain black beans. Yes, they’re delicious. Yes, they’re fudgey. Yes, you should eat 6. No, you cannot taste the beans. Promise.

But really. These are awesome. 

I’ve only ever made black bean brownies once before, and I feel like I didn’t give them enough of a chance. The recipe I made the very first time, a few years ago, was different and I feel like you could almost recognize the black beans. 

This time, they’re the real deal. I had seen this recipe, and knew I had to try it. I made them again this past weekend for an early birthday celebration for myself and a friend (our birthdays are June 4th & 5th). We’ve both been on a super health kick lately with regular workouts and healthy eating so we wanted to carry it through to our birthday party. To be honest, we wanted to have healthy food / appetizers so that we could indulge a little in the desserts. But, of course, those also had to be healthy-ish too. 

It’s all about balance. 

Black Bean Brownies // Bakeaholic.ca

We also made some spring roll rice wraps for the first time and they turned out so well too! They’re easy to make, loaded with veggies, and can feed a crowd. 

Among the birthday treats were these Black Bean Brownies, my raspberry coconut macaroons, raw raspberry slice, vegan chocolate cupcakes and espresso slice (both coming to the blog soon!)

Our goal was to see if anyone noticed that all the food was vegetarian (!) and that all the desserts were raw, vegan or gluten-free. Much to my delight, these Black Bean Brownies were a hit! (as well as the other goodies and food)

Black Bean Brownies // Bakeaholic.ca

These Black Bean Brownies are incredibly chocolatey, fudgey, dense, and indulgent yet secretly healthy. They’re also free from refined sugar (this was also my first time using Enjoy Life mini chocolate chips, and they were delicious!), gluten free, and have a good portion of protein and fibre due to the beans! 

The batch I made for the party were slightly thinner, as I made them in a 9×9 pan. The second time (i.e. the next day, because they were all gone) I made them in a loaf pan and they were thick and chewy. I like them both ways, but if you want them to go further use a slightly larger baking dish.

Black Bean Brownies
Deliciously healthy, you won't feel guilty having two. These brownies are dense and fudgey - no one will guess the secret ingredient!
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Ingredients
  1. 1 large 14 oz can of black beans, drained and rinsed
  2. 1/2 cup cocoa
  3. 2 eggs
  4. 1 tsp. vanilla
  5. 1/2 cup coconut sugar
  6. 2 Tbsp. almond milk OR non-dairy milk of choice
  7. 1 tsp. baking powder
  8. ¼ cup melted coconut oil, OR butter
  9. 1/2 cup dark chocolate chips (I used enjoy life mini-chips)
  10. 1/2 cup coconut chips (optional)
Instructions
  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper. *NOTE
  2. Combine all ingredients except the coconut chips and chocolate chips in a blender or food processor, and mix until silky smooth.
  3. Stir in the chocolate chips, do not blend.
  4. Pour the batter into the prepared pan, sprinkle with the coconut chips (if using) and bake for required time (see below) or until the brownies are set. Don't over bake.
  5. Remove from the oven and let it rest in the pan for at least 20 minutes before cutting.
Notes
  1. * These can be made in an 8x8 or 9x9 pan, bake for 20-25 minutes, until set.
  2. * These can be made in a loaf pan, bake for 40-45 minutes, until set.
  3. * You can either stir in the chocolate chips, or sprinkle on top if not using coconut chips
  4. * I like to let these set overnight, or place in fridge to firm up. Leftovers should be refrigerated.
Adapted from Fraiche
Adapted from Fraiche
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Mother's Day, Raw, Wheat Free

Raspberry Coconut Macaroons

May 7, 2016

grtyii

asfegg

This spring is just flying by! I really cannot believe that it is already May. There are a few big events that I am counting down to, and they’re coming faster than I had thought.

First, it is almost the end of the school year. HOW did that happen? It’s my first year teaching full time, and I know I’m going to really miss my class come June. I think everyone remembers their first class, but mine especially will be missed since I also taught a lot of them in grade 2 during my PDP. It will be bittersweet saying goodbye to them all, and not knowing where I will be teaching next year. I’m hopeful that I’ll get another class before the start of the new school year, but we will have to wait and see where I’m placed. 

Second, Adam and I are both counting down the weeks (and days) until we leave for our Honeymoon. Since we were married on September long weekend, we hadn’t planned to go right away for our honeymoon. I wasn’t sure what would happen with work, and didn’t want to plan an extended holiday at the beginning of the new school year. Which worked out, as I got my full time class at the end of October. We’ll be going to Europe for three glorious weeks at the end of June – like, two days after school ends. I’m a bit panicked, as I know it’s going to be a hectic end of the month getting ready for the end of school and packing up my class, as well as packing for the trip – but I’m also incredibly excited. We’re flying into Paris, then going Barcelona, Santorini & Mykonos, then Rome. We’ve planned some fun things to do, and scheduled a lot of relaxation. It’s kind of exciting having the honeymoon a little ways after the wedding, because its something to look forward to and almost continues on the ‘wedding’ phase a little longer. I wonder how long I’m allowed to say we’re ‘newlyweds’ for…. 😉

Another thing that has crept up quickly is Mother’s Day. This weekend we’ll be celebrating with both our families and having brunch at our place (any excuse for me to entertain and bake, really) 

asfegg
One of my absolute new favourites are these raspberry coconut macaroons. I had actually seen a version of them online a while ago and was waiting for a chance to make them. I tweaked the recipe a little, and have made them three times since – they’re good. These would be a great addition to your mother’s day brunch, lunch or dinner dessert menu. They’re simple to make, require little ingredients and prep time, and are allergen-free so moms of all tastes can enjoy them.

fsa

Wishing all the mom’s out there a lovely mother’s day weekend – especially my mom – Love you!

Raspberry Coconut Macaroons
Yields 16
A healthier, no-bake version of the coconut macaroon, with the addition of raspberries. They're gluten-free, egg-free, dairy-free and absolutely delicious.
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Ingredients
  1. 2 cups packed unsweetened medium shredded coconut
  2. 1 cup coconut flour
  3. 1 1/2 cups frozen raspberries (thawed in the microwave)
  4. 3-4 Tbs. honey (can use maple syrup if Vegan)
  5. 4 Tbsp melted coconut oil
  6. 4-5 squares Dark chocolate
Instructions
  1. Combine coconut, raspberries, coconut flour, honey and coconut oil in a food processor.
  2. Blend until well combined. Refrigerate 15 minutes to chill.
  3. Use a small/medium sized cookie scoop to form macaroons. Place onto lined cookie sheet, and refrigerate once more while you get the chocolate ready.
  4. In microwave, heat chocolate in one-minute intervals until almost fully melted. Stir to combine.
  5. Pour melted chocolate into pastry bag, or ziplock bag if you don't have one, and snip a tiny bit off the end. Remove macaroons from the fridge, and drizzle chocolate over top. Place back in fridge to set up. Serve chilled.
Notes
  1. Refrigerate any leftovers, if there are some! for up to 3-days, or freeze. Remove 15 minutes prior to serving.
Adapted from Petite Allergy Treats
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Raw, Vegan, Wheat Free

Raw Raspberry Slice – Vegan

March 26, 2016

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

These vegan, raw raspberry slice bars were a delicious accident. 

I was actually making something else and ended up with a chocolate-y mess (i.e. a recipe that didn’t quite turn out right) that I just couldn’t toss out. Instead, they became the base for these raspberry slice bars. 

My sister and I were baking in the kitchen – baking is a relative word, since we’re talking raw here – and I was thinking about lemon squares, but ended up with a chocolate base after the chocolate mess, thus – raspberry. It reminded me of how you begin to make nanaimo bars, melted chocolate is mixed with nuts and coconut, so I thought i’d try it out for the base and then go from there. 

This recipe actually turned out perfectly – how ironic. They’re almost like a raw cheesecake, but more of a slice/bar treat. When I think of cheesecake, I think of heavy, thick, and creamy – like my raw chocolate cheesecake. This Raspberry Slice is light and silky. 

Its Gluten Free, Refined Sugar Free, Vegan, and Raw – and 100% amazing. I made it in a loaf pan, so it’s the perfect size for two (lots of leftovers), four or six people. It’s best kept in the freezer, so you can freeze it and have a treat on hand for those nights you’re craving a little something sweet or a mid-afternoon pick-me-up. 

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

This Raspberry Slice is pretty in pink, just in time for Spring & Easter.

Raw Raspberry Slice - Vegan
This Raw Raspberry slice is deliciously vegan, and guilt-free, making it the perfect mid-afternoon treat or dessert. A chocolatey base with coconut and nuts topped with a silky smooth raspberry layer.
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Base Layer
  1. 1/3 cup raw cacao powder
  2. 3-4 Tbs coconut oil
  3. 1/4 cup unsweetened coconut
  4. 1/4 cup walnuts
  5. 1/4 cup pecans
Raspberry Layer
  1. 1 1/2 cups frozen raspberries
  2. 2/3 cup raw cashews, soaked for 6 hours or overnight
  3. 4 Tbs maple syrup (or honey if not vegan)
  4. 1 Tbs. water
Chocolate Drizzle
  1. 2 Tbs. coconut oil
  2. 1 Tbs. maple syrup
  3. 4-5 Tbs. cacao powder
Base Layer
  1. In double boiler, or in saucepan on low, melt coconut oil. Add cacao powder. Stir until melted. Remove from heat.
  2. Add coconut, walnuts and pecans to blender or food processor. Blend until small crumbs form. Stir into melted chocolate.
  3. Add mixture to a lined loaf pan, smooth out with the back of a spoon and place in the freezer to set.
Middle Layer
  1. Blend all ingredients in high-speed blender - you may need to scoop it down a couple times, or if your blender has a tamper (blender stick) use that to stir it around. Blend until silky-smooth.
  2. Pour over base and smooth with a spatula or back of a spoon. If you like, add some raspberries to the top and press down. Place into the freezer for at least 1 hour.
Top Layer
  1. Melt the coconut in a double boiler on low heat, or in microwave on 1 minute intervals until melted. Add maple syrup to the double boiler and whisk until combined. Whisk in the cacao powder, and continue to whisk until smooth.
  2. Remove from heat and cool slightly.
  3. Once your slice is set, remove from freezer and slice into long, pieces. Using a pastry bag, or small ziplock bag, fill with melted, cooled chocolate. Snip the end of a ziplock bag, and drizzle over top.
Notes
  1. Keep in freezer. Best if taken out 10 minutes before serving.
b a k e a h o l i c http://www.bakeaholic.ca/
Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca