For someone who likes vegetable-containing desserts, it may seem strange that I have never tried black bean brownies. Beetroot brownies, yes; chickpea truffle balls, yes; black bean brownies, no.
There's no particular reason for this, although I will readily admit that brownies aren't my favourite treat. That might be why my entry into black bean desserts comes not with brownies, but with these no-bake snack bars. With a short ingredient list that features goji berries and coconut flour, the bars are a delightful mix of decadent and healthy. The best part? You can't taste the healthy.
These are quite crumbly at room temperature, as products with coconut flour are wont to be. However, they firm up really well in the fridge. Once spread with a layer of coconut chocolate topping, they have no trouble holding together. The chocolate topping also serves to take the bars from good to great. Please don't skip that component - the bars are enjoyable without it, but it is the chocolate topping that really makes them pop!
Bars like these remind me why I no longer buy commercial muesli bars. Preservatives, artificial ingredients and uniform packaging really don't hold much appeal when set against the joys of eating something delicious, made entirely from natural ingredients.
Chocolate-topped black bean and goji berry snack bars
These snack bars showcase natural ingredients at their delicious best!
Vegan, gluten free and refined sugar free; also no bake.
Food processor required.
Makes 8 bars.
Author: Bite-sized thoughts.
1/2 cup cooked black beans
1/4 cup coconut flour
1/4 cup goji berries
1/4 cup (~8) dates, chopped in half
1/2 tsp cinnamon
2 tbsp coconut oil, in liquid form
1 tbsp coconut oil, in liquid form
1 tbsp cocoa / cacao powder
2 tsp rice malt syrup or agave
To make the bars, combine the black beans, coconut flour, goji berries and chopped dates in a food processor and process until fine and crumbly (see picture below). Add the cinnamon and coconut oil and process to incorporate.
Transfer the mixture to a metal or silicon loaf tin lined with baking paper or cling wrap (this isn't essential if using a silicon tin but is highly recommended for a metal tin). Allow to set in the fridge for at least 4 hours.
When firm, remove the bars from your pan before slicing, then slice into 8 strips.
To make the chocolate topping, combine the coconut oil, cocoa / cacao and rice malt syrup / agave in a small bowl. Stir well with a spoon until smooth.
Spread the chocolate topping thinly over the bars, then return to the fridge for an additional 30-60 minutes to set.
Store in the fridge.
|Base mixture post-initial mixing and pre-coconut oil.|
Do you have favourite bean-containing desserts?!