Last Monday evening, the Ethan Allen group was fortunate enough to munch on some seriously scrumptious deserts brought by Alyssa, a first year student in the CTG program. Due to popular demand, I am posting them here for our students, volunteers, interns, staff, and fans to reference for their own use. I’m no professional taste-tester, but these deserts are delicious, semi-nutritious, vegan, and gluten-free! Thanks again for the treats, Alyssa!!
Flourless Chocolate Chip Chickpea Blondies with Sea Salt:
Yield: 16 blondies
- Cooking spray
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup all natural almond butter or peanut butter
- 1/2 cup pure maple syrup or agave nectar (honey can also be used)
- 2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoonbacking soda
- 1/3 cup vegan (or regular) dark or semi-sweet chocolate chips plus 2 tablespoons
- sea salt, for sprinkling
- Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
- In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips. Note: batter will be thick and delicious- can be eaten on its own!
- Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are slightly brown. The batter may look underdone, but you don’t want the blondies to dry out.
- Cool pan on for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares.
Adding an egg to the batter will make it more cake-like, but they will not be vegan.
Add your favorite nuts or dried fruits.
Healthy Flourless Black Bean Avocado Brownies:
Yield: 12 bars
- 1 tablespoon flaxseeds
- 2 tablespoons unsweetened almond milk
- 1- 15 oz can low sodium black beans, rinsed and drained
- 1/2 medium to large ripe avocado
- 1 tablespoon vanilla
- 1/2 cup dark brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
- 1/2 teaspoon coconut oil
- Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.
- Place flaxseeds and almond milk into food processor. Process or puree until ingredients form a smooth batter and almond milk thickens up a bit, about 1 minute. Next add in black bean, avocado, vanilla, and brown sugar and process again until smooth. Add in cocoa powder, baking soda, and baking powder and process again until smooth. Batter will be thick. If batter is too thick and won’t process, you can add in another tablespoon or two of milk. This batter needs to be thick to produce fudgy brownies.
- Add batter into prepared pan and use a spatula to spread evening to sides.
- In a microwave-safe bowl, microwave 1/4 cup chocolate chips and coconut oil for 30-45 seconds to melt chocolate. Stir until smooth, then pour over top of batter. Use a knife to swirl chocolate into batter a few times. Sprinkle top of batter with 2 tablespoons of chocolate chips.
- Bake for 22-30 minutes or until knife inserted comes out somewhat clean. The top of the batter should be completely set and no longer jiggle. Cool pan on wire rack and then cut into bars.
You may replace brown sugar with honey or agave nectar, but reduce amount to 1/3 cup.
Brownies are best when served room temperature or cold. They should be stored in the fridge.