These are from page 209 of the Happy Herbivore by Lindsay Nixon. This book was a gift from my friend Sandie! It's full of good pictures and simple low-fat, healthy vegan recipes.
1 15-oz. can black beans, drained and rinsed
2 ripe bananas
1/3 c. agave nectar
1/4 c. unsweetened cocoa powder
1 Tbsp. cinnamon
1 tsp. vanilla extract
1/4 c. raw sugar (optional, so I omitted this)
1/4 tsp. salt (optional)
1/4 c. instant oats (I used quick oats, and they worked fine)
Preheat oven to 350 F. Combine all ingredients except oats in a blender and blend until smooth. Stir in oats. Bake in a greased 9-inch square pan (I just lined an old scratched one with parchment paper, no grease) for about 30 minutes, or until a toothpick comes out clean. Cool completely before slicing.
These looked delicious, but tasted a little weird on their own. I thought they were better heated with soy ice cream. Some variations Lindsay suggests are: extra cocoa for "dark chocolate", omit cinnamon and add mint extract, add cayenne pepper, add instant coffee. She also says you can try these with chickpeas, black-eyed peas, and adzuki beans.
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