Don't knock 'em till ya tried 'em!
I have recently decided to kick sugar AND go gluten-free for a while, and I needed a shabbos dessert so I wouldn't feet too deprived. This does the trick for me. Don't try to pass these off to your kids as regular brownies -- it won't work -- but it does satisfy my sweet craving in a healthy protien-filled way!
Many people make these brownies with black or white beans. In Japan and china they use sweetened aduki bean puree in many desserts -- so I figured it would work better than others -- and it does!
1 CAN RINSED & DRAINED Audki BEANS (Eden is the only company I know of that has canned aduki beans)
3 tbs oil
4 tbs cocca powder (I recommend Ghirardelli)
2 tbs instant coffee
A pinch of salt
1 tsp. vanilla
1/2 cup almond butter - adds richness!
½- ¾ C. Agave Nectar or Honey
Blend everything in a food processor Pour into a greased 8x8 pan. Add chocolate chips and/or nuts if desired
Bake at 350 for about 30 minutes. Put in fridge to chill and serve chilled. It's much better cold.