Gluten-Free Chocolate Chunk Peppermint (Black Bean) Brownies

Last weekend I held my first Food Demo. I had 22 ladies and two cute little babies come to taste a while host of plant-based dishes. I had a great time and I think they did too! I’ve even been invited to do similar Demo’s at a couple of the ladies homes.

There was so much to do I didn’t get much of a chance to share the “why” of adopting a plant-based diet, I focused more on the “you can eat real, delicious food” on a plant-based diet.

Dinner was Mexican food; it’s something that we really like and seems “normal” to people who don’t normally eat Plant-based. I had wanted to prepare a lot of different kinds of foods but as more ladies RSVP’d I knew I wouldn’t be able to prepare/store/serve that many dishes in quantities large enough for everyone to enjoy. I had a few more ladies RSVP that were not able to come. We enjoyed:

We also had lettuce, tomatoes, salsa, guacamole, and faux cheese sauce served with a choice of organic chips, corn or flour tortillas.  I demonstrated the faux cheese sauce for the group. One of my friends has been dairy-free for years, she LOVED it! There was also the obligatory veggie tray and hummus trio.

I also had a wide selection of desserts:

I had two ladies coming who are mostly gluten-free so I wanted to have at least one more gluten-free dessert. I came up with these brownies.

Gluten-Free Chocolate Chunk Peppermint Brownies

Ingredients

  • 1 15 oz can of black beans, drained and rinsed
  • 2-3 very ripe bananas
  • 1/3 cup agave
  • 1/2 cup cocoa powder
  • 1 tbsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp peppermint extract (I spilled it and add way too much)
  • 1/4 cup raw sugar
  • 1/4 tsp salt
  • 1/4 cup brown rice flour
  • 1/2 cup vegan chocolate chips (I used Enjoy Life Chocolate Chunks)

Do

  1. Preheat oven to 350°F
  2. Process beans in food processor.
  3. Add the rest of ingredients except flour and chocolate chips.
  4. Process until smooth then transfer to a large bowl.
  5. Stir in brown rice flour then chocolate chips.
  6. Pour into non-stick pan and bake for 30 to 40 minutes until done.

Serve

I cut these into bite size pieces for easy eating. They could also be cut into big pieces and served with non-dairy ice cream or even blended into a shake or other ice cream treat. I think these will be a go-to recipe at Christmas paired with candy canes or even red and green sprinkles.

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Comments

  1. Looks absolutely amazing, Holly!! Good for you! Hope it’s the first of many such events.

  2. You did a great job! I know how long it takes to prep for events like that….kudos to you. Wonderful menu.

  3. Aletia Tomkins says:

    It was awesome! We are still enjoying some left overs:) Luke loved the muffins ( he calls them cupcakes) . And Dale loved the brownies, Aly too! Thanks so much!

  4. Great idea! I would love to do something like this…vegan power!

  5. These peppermint brownies look great how much cocoa? Says 1/2 but not sure if 1/2 cuo or 1/2 tbsp?

    • Hi Missy,
      It is 1/2 a cup of cocoa powder. Sorry about that missing measurement. I haven’t made this recipe in years. Once we started making my other brownies recipe this one got forgotten. 🙂

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