People will never believe these fudgy brownie cakes are full of healthy black bean fiber and no flour at all.
They are much lower in fat and calories than typical flourless chocolate cake recipes, and provide multiple health benefits due to the beans, olive oil, and cocoa powder. They are also suitable for diabetics (in moderation), because of the low glycemic index of the agave syrup and the protein from the beans and nuts.
You can top with a dollop of nonfat Greek yogurt sweetened with a little honey if you like.
I freeze the extra ones and then thaw them in the microwave when I need a hit of chocolate.
Ingredients (makes 8):
1 14 oz. can cooked black beans, rinsed and drained4 egg whites2 tablespoons olive oil1/4 cup heaped unsweetened cocoa powder1 teaspoon baking powder1 teaspoon alcohol-free vanilla extract1/4 cup unsweetened applesauce1/2 cup agave syrup1/2 cup raw walnutsMethod:
Preheat the oven to 350°. Spray 8 ramekins or an 8-inch square baking dish.Roughly chop the walnuts.Combine all the ingredients except the nuts in a food processor or blender and blend until very smooth.Stir in half the walnuts; reserve some to put on top. Pour into the baking dish or ramekins.Bake for 20 minutes (ramekins) and 30-40 minutes (baking dish) until the tops are dry and the edges start to pull away from the sides.
