Believe it or not, my made-over recipes for Dark Chocolate Cake and Brownies use some of those healthy ingredients pictured above! I also replaced refined white sugar with alternatives like applesauce, coconut sugar, pure maple syrup and raw honey. You will also find that the overall sweetness is reduced in comparison to the usual cake and brownie recipes. Once you get in the habit if eating in this new way, you will find that the richness comes from the taste of the actual chocolate, rather than the sugar.
So, go ahead, indulge and enjoy.
Zhee Zhee's Chocolate Black Bean Brownies
2017-05-11 00:34:34
Yields 12
Rich dark chocolate brownies, topped with crunchy almonds.
Prep Time
15 min
Cook Time
18 min
Ingredients
- Coconut oil, for greasing pan
- 1 cup shredded zucchini
- 3/4 cup cooked black beans
- ¼ cup unsweetened apple sauce
- ¼ cup vegetable oil or coconut oil
- 2 large free range eggs
- ¼ cup unsweetened cocoa powder
- 1/3 cup coconut sugar plus 2 TB raw honey
- 1 teaspoon instant coffee
- 1 teaspoon pure vanilla extract
- ½ cup semisweet chocolate chips, divided
- 1/3 cup flour
- ½ teaspoon each baking powder and salt
- Handful of almond slivers
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
- Saute the zucchini for just 5 minutes and set aside to cool.
- In a food processor, puree the beans with the oil. Add the eggs, cocoa, coconut sugar, honey, coffee, and vanilla.
- Melt half of the chocolate chips and add to the processor. Puree until smooth.
- In a small bowl, whisk together the flour, baking powder, and salt. Add to the processor- pulse until just incorporated. Do not over mix. Stir in the remaining chocolate chips and the sautéed zucchini.
- Pour into the prepared pan. Sprinkle with almond slivers. Bake until the surface looks less shiny around the edges and still a bit soft in the middle, about 18 minutes. Let cool at least 15 minutes before cutting and removing from the pan.
Notes
- For an extra decadent addition....if you have been an especially good girl and are ready to join my "bad girls" club. You can make a rich ganache to top off these brownies. Just melt 6 Tablespoons of chocolate chips with 2 Tablespoons of coconut oil and a pinch of sea salt. Stir well and pour over the brownies when they first come out of the oven. Chill in the fridge until the ganache is hardened to a truffle consistency.
The Flavor Conspiracy http://flavorconspiracy.com/
Dark Chocolate Veggie Cake
2017-05-11 01:04:52
Yields 10
Super chocolaty and moist cake that just happens to have three servings of veggies mixed in...kids will never know!
Cook Time
35 min
Ingredients
- 1 cup each shredded beets, zucchini and carrots
- ½ cup unsalted grass fed butter
- ½ cup raw honey
- ¼ cup pure maple syrup
- ½ cup nonfat plain yogurt
- 3 free range eggs
- ½ cup semisweet chocolate chips
Sift together in a bowl
- 1 ½ cups unbleached all- purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon each salt, baking soda and baking powder
Instructions
- In a sauté pan, over medium heat, melt the butter. Add carrot, zucchini and beet. Sautee until softened. Remove from the heat and stir in chocolate chips, maple and honey. When the chocolate chips are melted and the mixture is just warm to the touch, whisk in yogurt, then the eggs one at a time.
- Gradually fold in the sifted dry ingredients.
- Line an 8x8 square pan (or 9 inch cake pan) with parchment paper. Brush it lightly with oil. Pour in cake batter. Bake at 375 degrees, for approximately 35-40 minutes, or until a toothpick comes out clean. Cool. *Or bake cupcakes for 20 minutes.
Notes
- I often serve this with an orange sauce. Super easy recipe: In a small sauce pot whisk together 1 cup of orange juice, 1 Tablespoon grated orange zest, 2 Tablespoons raw honey, 2 teaspoons cornstarch and a pinch of salt. Turn the heat on medium, bring it to a boil, then simmer until it is thickened to a syrup consistency.
The Flavor Conspiracy http://flavorconspiracy.com/