Chocolate Nut Brownies

After tasting these Chocolate Nut Brownies, you would never guess what's in them. Carrots? Spinach? Squash? Sweet Potatoes? That's just crazy! But that's what's in these wonderful brownies. You can't taste the veggies AT ALL, but they are all there. They're also made with spelt flour, and only sweetened with fruit.

These are not a super sweet dessert, and I wouldn't expect that they taste exactly like a store bought brownie mix, but they are moist, chocolately and delicious. My kids really liked these; I'll definitely be making them often. They are to die for with Macadamia Cream on top, or even a little nut butter on top. YUM. Adapted from www.drfurhman.com.

Chocolate Nut Brownies

This recipe makes two 9 by 13 pans of brownies. You could cut the recipe in half, but I like it this way so I can freeze half. They're nice to have on hand for a quick snack or dessert, especially for kids. 

Ingredients:

2 cups spelt flour
1 1/2 teaspoons baking powder
3 teaspoons baking soda
3/4 cup cocoa powder
1 cup chopped walnuts or pecans
1 cup steamed baby carrots(or regular carrots)
1 4 oz jar baby food squash
1 4 oz jar baby food sweet potatoes
1 4 oz jar baby food apricots
1 cup drained crushed pineapple
1 cup unsweetened applesauce
1 cup baby spinach
3 cups dates, pitted
3 tablespoons ground chia seeds in 1/2 cup water
1 tablespoon vanilla extract
1 tablespoon balsamic vinegar

Instructions:

1. Mix the ground chia and water in a small bowl, set aside. Lightly spray two 9 by 13 dishes or one large jelly roll pan and set aside. Preheat oven to 350 degrees.

2. Combine the spelt flour, baking powder, baking soda and cocoa powder in a large bowl. Mix well. Mix in the walnuts or pecans. Set aside.

3. Add the steamed carrots, squash, sweet potatoes, apricots, pineapple, applesauce, baby spinach, pitted dates and the chia seed mixture to a high powered blender. Blend for a few minutes, until very smooth. Stir in the vanilla extract and the balsamic vinegar.

4. Now add the pureed mixture to the flour ingredients. Mix by hand but do not over mix.

5. Pour the mixture equally into the pans. Bake for about 45 minutes, until a toothpick comes out clean in the middle. Cool completely before serving for best results. These really do taste much better when they have been refrigerated overnight. Store in the fridge for several days, or freeze some for later.

*To freeze: After the brownies cool completely, cut into squares, wrap each brownie in cling wrap and place in a large freezer bag.


Macadamia Nut Cream

1 cup macadamia nuts
1 cup unsweetened soy or almond milk
4 tablespoons pure maple syrup OR 2/3 cup medjool dates, pitted

Blend in high powered blender until smooth. Store in the fridge for 3-4 days. Mix a tablespoon into your morning oatmeal for a real treat. Or dip strawberries in it. This really is the best healthy whip cream ever.

Black Bean Brownies

 
I've tried some really awful black bean brownies in the past. The first couple of recipes I tried were barely edible! These are the opposite of that. I'm pretty sure I could eat the whole pan if I wasn't slowed down by kids wanting another brownie. These brownies are perfect, you can't tell they're made with black beans. These are the much healthier version of the fudgey, chocolatey brownies you desire, and they happen to be gluten free. Give them a try! My kids have no idea that these are a "healthy" brownie. Adapted from Chocolate Covered Katie.

Black Bean Brownies

Ingredients:

2 cans black beans, low or no sodium, drained and rinsed well
1/2 cup cocoa powder
1 cup quick cooking oats (gluten free if needed)
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup organic sugar
2/3 cup maple syrup

1/2 cup natural peanut butter
1 1/2 tablespoons vanilla extract
1/2 to 1 cup vegan chocolate chips, optional

Instructions:

Preheat the oven to 350 degrees and lightly spray a 9 by 13 pan with oil. Combine all ingredients except the chocolate chips in a really good food processor, and blend until completely smooth. This will take a couple of minutes, make sure there are no whole beans left and it is VERY smooth. Depending on the size of your food processor, you may have to do this in batches. Add mixture to a large bowl and mix in the chocolate chips, as desired.  Pour into the greased pan and add additional chips on top for presentation if desired. Cook for 20 minutes, then let cool for at least 10 minutes before serving.

Chocolate Balls

These are a great way to get healthy fats into your kids. I like to keep mine in the freezer so they last longer.

Chocolate Balls

1 cup cashews
1/2 cup almonds or walnuts
1 cup Medjool dates
1 Tbs cocoa powder
Splash of vanilla

First, put the nuts into your food processor and grind them until they are medium-finely ground. Then add the dates, cocoa, and vanilla and process until the mixture will hold together in balls. This can take a few minutes. If after a few minutes the mixture is still too dry, use just a splash non-dairy and process. Repeat as necessary until the mixture will hold together. Form into small balls. Either refrigerate or freeze to store.

Avocado Chocolate Pudding

Seriously, this tastes so good! And the only way my kids will eat avocado. From Dr. Furhman's Website.

Avocado Chocolate Pudding

1 Large Ripe Avocado

8-12 Medjool Dates, I use about 8

2 Tbs Cocoa Powder

Splash of Vanilla

1/2 to 3/4 cup water

First, blend the water and the dates together in a high powered blender. Then, add everything else. Blend until very smooth, adding additional water if needed. This tastes much better when cold, so refrigerate for a few hours before eating. 

Peanut Butter Ice Cream

Peanut Butter Ice Cream

3 large frozen bananas
2 tbs peanut butter
1 mejdool date
1/2 cup almond milk

Blend in high powered blender until creamy and smooth.

Peanut Butter Nut Balls

These are incredible! Adapted a little from Chocolate Covered Katie.

Peanut Butter Nut Balls

3/4 cup natural peanut butter
1 cup raisins
6 tbs cashews
1/2 tsp vanilla

Put all ingredients in your food processor and mix to combine. Stop every so often to scrape the edges and pulse until well combined. This always takes me longer than I think, but eventually they will come together. Roll into balls. Store in the fridge or freezer.