Today I made Fudgy Flourless Brownies, with a recipe from Sugar-Free Mom. These brownies are sugar-free, gluten-free, and dairy-free. You can click here for the original recipe, or see below for my slightly altered version.
1 1/4 cups Homemade sugarless chocolate chunks
1 (15 ounce) can black beans, rinsed and drained
1/4 cup cocoa powder
1/3 cup olive oil
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon of stevia powder (I use truvia)
Preheat oven to 350 degrees. Line a 8 by 8 baking dish with parchment paper. Spread parchment paper with olive oil (or other non-stick substance). Process all ingredients in a food processor until smooth. Pour onto parchment paper in baking dish and smooth out batter to edges of dish. Bake 30-35 minutes until a toothpick comes out perfectly clean.
It should look like this:
And for the finished product, go here! Also, I put some extra homemade chocolate chunk batter on as a glaze. It makes it messy, but a little sweeter (these brownies are dense and bitter, but delicious!)
Today I made sugarless chocolate chunks! Only three ingredients in these, I got the recipe from Chocolate Covered Katie, here. It’s very easy and the chocolate is dark and wonderful. Only make these if you love dark, bitter chocolate. Here’s my version:
4 Tablespoons of unrefined coconut oil (melted)
1/2 Cup plus 1 tablespoon of cocoa powder, unsweetened
Stevia powder to taste
Small drop of almond extract (optional)
Combine coconut oil and stevia powder and stir. Add cocoa powder and stir more! Stir a lot. Stir until it is entirely blended. Add the almond extract (and anything else you want to add—nibs? Vanilla?) Pour into a ziploc bag, flatten and freeze. I left mine in the freezer for half an hour, and it came out great. Cut the chocolate bar out of the bag. It should look something like this:
Then, chop them on a cutting board! They come out dark and delicious. Highly recommended for use in sugarless baking.