Fudgy Brownie Bites

I’ve heard about people making brownies with black beans (I plan to try it out at some point), so that was the inspiration behind today’s truffle concoction.  I’ve recently become all about using beans in “desserts,” thus my cookie dough truffles made with white beans.  These brownie bites use my cookie dough truffle formula with a chocolatey twist!

Before I made the truffles with black beans, I really liked them and was pretty blown away by how much they taste like traditional cookie dough.  Now that I’ve subbed the black beans—which are high in protein, fiber, folic acid, and magnesium, and a solid source of potassium and iron—and tossed in some cocoa powder, I LOVE these truffles!  It’s kind of freaky how much they ended up tasting like ooey gooey fudgy brownies.

A true chocolate addict?  Up the cocoa powder, double the chocolate chips, or dip in melted dark chocolate.  Enjoy!

FORMULA BASE:  COOKIE DOUGH TRUFFLES

Yields 16-20 balls

  • 1 ½ cups cooked beans (e.g. garbanzo, great northern, cannellini, etc.) –> I’m using black.
  • ½ cup seed or nut butter (nuts/seeds ONLY) –>  I’m using peanut.
  • 1/8 cup+ liquid sweetener (e.g. agave syrup, maple syrup, etc.) –> I’m using ¼ cup agave.
  • ½-1 tsp extract (amount depends on flavor intensity) –> I’m using 1 tsp vanilla.
  • Pinch of pink Himalayan sea salt (optional) –>  I’m not using it.
  • ½ cup chips (e.g. chocolate, dried fruit, chopped nuts, etc.) –> I’m using 2 1/2 tbsps unsweetened cocoa powder and 1/4 cup mini-semi-sweet chocolate chips (vegan).

Combine all ingredients—except the chips—in a food processor and run until smooth. Transfer dough into a bowl and stir in chips.

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Using a melon baller or teaspoon, form into balls and roll in your hands until smooth. Ready to eat immediately! 🙂 Store leftovers in the fridge.

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Meaty Black Bean Burgers with Simple Avocado Sauce

If you’re a former meat eater or simply trying to consume less meat, you may find that transitioning into a vegan or vegetarian can be difficult when you’re missing comforting flavors and textures. Over four years into following a plant-based lifestyle, I now very rarely miss meat, but there are moments that the thought of something I used to eat gets my mouth watering.

I never ate much red meat in the past, but like many Americans, I did enjoy the occasional juicy hamburger. In Michigan, where I grew up, other than out at restaurants, we didn’t really eat burgers unless the weather was warm enough to grill outside. Thus, hamburgers were generally a spring/summer treat and one that I looked forward to in attending backyard barbeques.

Today’s recipe is an adaptation of my veggie burger formula that is the closest I have come so far to the taste of an all-beef patty. The combination of black beans, kaniwa, and mushrooms not only creates a beef-like appearance (you could eliminate the corn for an even more authentic look), but their marriage of flavors turned out rich and meaty, too. I made one patty to cook on the stovetop in a hot pan with a drizzle of oil and turned the rest of the burger mixture into mini-patties that I baked. Both were dense, yet easily pliable. The char I achieved on the stovetop version yielded the more meat-like flavor, if that’s what you’re going for.

Travis whipped up a simple avocado dipping sauce—which could also serve as a condiment for large patties or even a salad dressing for a side dish you’re making—for the mini-patties that really completed the dish. We were certainly satiated and had leftovers, too. For the record, after making these burgers, I didn’t miss the beef variety for a second. 🙂 Enjoy!

FORMULA BASE:  VEGGIE BURGERS

Yields 6 patties (or a varying number of bites)

  • 2 cups finely chopped or shredded raw vegetables  –>  I’m using ¼ of a large white onion, ½ cup corn, and 1 cup button mushrooms.*
  • 1 cup cooked whole grains  –>  I’m using kaniwa, cooked in water.
  • 2 cups** cooked beans or lentils  –>  I’m using canned, sodium-free black beans.  (Remember, cooking dried beans is ALWAYS healthier, but for some reason, those do not agree with my system.)
  • ¼ cup+ liquid for pureeing beans/lentils (i.e. homemade veggie stock, citrus juice, water, unsweetened and unflavored plant milk, oil, etc.)  –>  I’m using grapefruit juice. (‘Tis the season in Arizona!)
  • 1 “egg” (1 tbsp chia or flax seeds + 3 tbsps hot water)  –>  I’m using flax.
  • 2-4 cloves raw garlic  –>  I’m using 2.
  • 2 tsps herbs and spices –>  I’m using 1 tsp nutritional yeast and 1 tsp chili powder.
  • Pink Himalayan sea salt and fresh ground pepper to taste  –>  I’m using ¼ tsp salt.

*Save your mushroom stems for a richer homemade veggie stock.

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**Today, I was a tad short on beans, so I added some breadcrumbs to ensure that the burgers would be hearty enough and hold together. The beauty of the Fresh Formula concept is that my formulas are super adaptable. 🙂

If you need to, cook your grains, beans, and/or lentils first.  Once they are finished, preheat your oven to 350 degrees.  Puree the cooked beans/lentils with the garlic until smooth.  Finely chop or shred your vegetables (peel first if necessary). I don’t typically precook the veggies, but I knew that the mushrooms would change in size and texture dramatically and didn’t think baking alone would achieve a meaty consistency. So, I sautéed them in a pan before combining with the other ingredients.

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Use a wooden spoon to combine all ingredients except the egg. Massage the egg in with your hands.  A thick dough will form.  It should be sticky enough that all ingredients remain together, but not so sticky that your hands are pulling it apart in trying to form shapes. Lightly grease a baking sheet or line with a silicone pad and assemble patties and/or bites.

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Cook times will vary depending on shape and thickness.  It took these 40 minutes to cook through without flipping (I have found that I don’t need to flip when I use a silicone baking pad).  Set a timer for twenty minutes to start, check back often, and flip as necessary until your burgers or bites are of a cooked and palatable consistency.

These burgers are so dense and filling that I eat them bun-less, but you can certainly serve them with your bread of choice. If you’re serving bites, consider this flavorful dipper:

  • 3 ripe avocados
  • 2 tbsps citrus juice -> I would typically use lime, but have tons of grapefruits on hand from our winter harvest.
  • Pinch of cayenne pepper
  • Pinch of pink Himalayan sea salt

Combine all ingredients in a blender or food processor and puree until smooth. (Would make for an awesome fresh veggie, dip, too!)

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