Dessert Recipes
Dark Chocolate Brownies
Yield: 12 pieces
1-15 oz. can black beans, drained and rinsed (Eden Organic)
¼ cup refined coconut oil (Spectrum)
2 large organic eggs
¾ cup natural (non-alkalized) cocoa powder (Shiloh Farms)
1 cup coconut palm sugar (Wholly Wholesome, Sweet Tree)
1 tsp pure vanilla extract
1/8 tsp cinnamon
1½ tsp baking soda
¼ tsp sea salt
½ cup dark chocolate chips (Sunspire Organic 65% Cacao Bittersweet Baking Chip)
Preheat oven to 350 degrees.
Lightly grease a 12-cup muffin pan with coconut or grapeseed oil.
In a food processor, combine all ingredients except the chocolate chips.
Blend until smooth. It should form a pudding like consistency.
Pour the batter into a bowl and using a rubber spatula fold in the chocolate chips.
Spoon the batter evenly into the muffin tin.
Bake in the oven for 10-12 minutes or until the tops are solid.
Remove from the oven and let cool for about 10 minutes before using a fork gently remove from the muffin tin.
Store in an airtight container for 2-3 days or in the refrigerator for longer.
Optional toppings: crushed walnuts, pecans, shredded coconut.
Quinoa Cranberry Pecan Cookies
Yield: 36 pieces (approximately)
Enjoy these delicious bites for an energy-boosting breakfast, power snack or nutritious dessert.
2 cups cooked quinoa
1 cup organic creamy peanut butter
3 Tbsp coconut oil, melted
3 Tbsp maple syrup
1 Tbsp vanilla extract
¼ tsp sea or pink salt
¼ cup coconut flour
½ cup dried fruit sweetened cranberries
½ cup pecans, chopped
3 Tbsp hemp seed
3 Tbsp ground flax seed
2 tsp cinnamon
To cook the quinoa:
Rinse 1 cup quinoa in a fine mesh strainer until water runs clear.
In a small saucepan, over medium heat add rinsed quinoa and 1½ cups of water.
Bring to a boil, cover and turn heat to low. Cook until water is evaporated (approx. 15 minutes).
Turn off heat a let stand covered for additional 5 minutes.
Fluff with fork and set aside uncovered to cool.
To make the cookies:
In a medium sized bowl, combine the peanut butter, coconut oil, maple syrup, vanilla extract and salt. Add the rest of the ingredients and mix well.
Form tablespoon-sized cookies and place on a parchment paper lined cookie sheet.
Place in the freezer to set for about 25 minutes.
Store leftovers in an airtight container in the refrigerator.
Recipes courtesy of Christine Okezie, natural foods chef and integrative nutrition coach. To schedule a consultation, call 201-889-5001 or visit YourDeliciousBalance.com.
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