How do you hide black beans in brownies, chia seeds in pudding or avocado in truffles? Beat them into submission with a food processor.
Yes, after a week of experimenting with desserts that look decadent on the outside but harbor secret, healthful ingredient lists on the inside, I’ve discovered that a food processor is the nutrition-conscious baker’s best friend. And the more powerful, the better.
These desserts are all sweetened naturally and are not only filled with secret, healthy ingredients, but sometimes made more delicious because of those ingredients.
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CHERRY VANILLA ‘ICE CREAM’ (WITH BANANAS)
Secret ingredient: Bananas
This ice cream isn’t ice cream at all. In fact, in its simplest form it’s just bananas. But add in a few frozen cherries and some vanilla, or any number of additions (cocoa powder, coconut flakes, peanut butter, instant coffee) and you’ve got an all-natural alternative to frozen yogurt with no added sugar.
CHERRY VANILLA ‘ICE CREAM’ (WITH BANANAS)
Makes 2 servings
Tested by Alison Sherwood
2 bananas, peeled, sliced and frozen
1/2 teaspoon vanilla extract
5 frozen, pitted cherries
Place bananas in a food processor and blend until a smooth, thick paste forms. Add cherries and vanilla and blend again until smooth. Serve immediately for a soft-serve consistency or store in an airtight container in the freezer until serving time for more ice cream-like scoops.
FUDGY VEGAN BROWNIES (WITH BLACK BEANS)
Secret ingredient: Black beans
These vegan, gluten-free brownies are dense and fudgy. Don’t tell anyone the secret ingredient is black beans! The recipe is from minimalistbaker.com.
FUDGY VEGAN BROWNIES (WITH BLACK BEANS)
Makes 12 brownies
Tested by Alison Sherwood
2 1/2 tablespoons flaxseed meal
6 tablespoons water
1 can (15 ounces) black beans, rinsed and drained
3 tablespoons coconut oil, melted
3/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Heaping 1/2 cup granulated sugar or raw sugar
1 1/2 teaspoons baking powder
Optional toppings: Chopped nuts, mini chocolate chips, coconut flakes, unsalted pumpkin seeds
Preheat oven to 350 degrees.
Lightly grease a standard-size muffin pan.
Pulse flaxseed meal and water in bowl of a food processor and let rest about 2 minutes.
Add remaining ingredients and blend about 3 minutes, scraping down sides as needed, until mixture is smooth. Batter should be slightly less thick than chocolate frosting; if it appears too thick, add a tablespoon of water and blend again.
Evenly distribute batter into the muffin tin and smooth the tops with a spoon or your finger. Sprinkle with your desired toppings.
Bake in preheated oven 20 to 26 minutes or until tops are dry and edges start to pull away from the sides.
Remove from oven and let cool 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Store in an airtight container up to 3 days. Refrigerate to keep longer.
PEANUT BUTTER COOKIE DOUGH BITES (WITH CHICKPEAS)
Secret ingredient: Chickpeas
These cookie bites are gooey and perfect right out of the oven — you’d never know they’re essentially just nuts, beans and chocolate chips. The recipe is adapted from texanerin.com.
PEANUT BUTTER COOKIE DOUGH BITES (WITH CHICKPEAS)
Makes about 2 dozen cookies
Tested by Alison Sherwood
Ingredients
1 1/4 cups canned chickpeas, drained, rinsed and patted dry
2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons natural peanut or almond butter, room temperature (see note)
1/4 cup honey or maple syrup
1 teaspoon baking powder
1/2 cup dark or semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine all ingredients except chocolate chips in a food processor and process until very smooth, scraping sides as needed. Stir in chocolate chips. Mixture will be very thick and sticky.
Form dough into 1-inch balls and place on an ungreased cookie sheet. Press down lightly on the balls so they become small mounds.
Bake in preheated oven 10 minutes. Remove from oven and cool on the cookie sheet 10 minutes. The dough balls will still be very soft and will not set like normal cookies. They’re best when served warm.
Note: Check the ingredients list and be sure to use nut butter that does not have added sugar. If it also does not have salt, add a pinch to the recipe.
CHOCOLATE TRUFFLES (WITH AVOCADO)
Secret ingredient: Avocado
These truffles get their creamy texture from avocado, making them as decadent as chocolates made with heavy cream, but much healthier. And don’t worry, the avocado flavor is masked by the chocolate. In their simplest form, they use just three ingredients, but cacao nibs add texture and flavor (without additional sugar). You could also simply reserve and chop 1/2 cup of the chocolate chips to add in for texture. The recipe is adapted from Food52.com.
CHOCOLATE TRUFFLES (WITH AVOCADO)
Makes about 20
Tested by Alison Sherwood
Ingredients
1 medium ripe avocado
10 ounces dark chocolate chips
1/4 cup cacao nibs
2 tablespoons unsweetened cocoa powder
Cut avocado and scoop out flesh. Use a fork, an electric hand mixer or a food processor to mash the avocado until there are no more chunks. Melt the chocolate chips by microwaving in 10- to 20-second intervals, stirring after each, until completely melted.
Scoop avocado mixture into the bowl with melted chocolate and mix until well-blended. Stir in cacao nibs, if desired. Refrigerate 1 hour.
Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with rest of mixture. Put cocoa powder in a shallow bowl and roll balls in the cocoa powder until they’re completely covered.
Store in an airtight container in refrigerator up to 3 days, but note that they taste best when served fresh or at room temperature.
CHOCOLATE ICE CREAM (WITH CHIA SEEDS)
Secret ingredient: Chia seeds
Chia seeds are touted as an ancient superfood rich in omega-3 fatty acids. The little black seeds don’t have much flavor, but when soaked in liquid they form a gelatinous texture, making them popular for faux-pudding recipes. Not sure about chia pudding? Put it in an ice cream maker and naturally-sweetened chia ice cream might be more your style. This recipe is from topwithcinnamon.com.
CHOCOLATE ICE CREAM (WITH CHIA SEEDS)
Makes 2 to 4 servings
Tested by Alison Sherwood
1/4 cup chia seeds
1 2/3 cups milk (unsweetened almond, coconut or cow’s milk)
2 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
4 pitted Medjool dates or 8 pitted California dates
Stir all ingredients except for the dates together in a medium bowl until completely combined. Stir in dates then chill mixture overnight or at least four hours.
Pour the soaked mixture into a high-powered blender or food processor and blend until completely smooth. Mixture should be thick and creamy. Transfer mixture back to the bowl and chill until you’re ready to churn it.
Churn mixture in an ice cream maker according to manufacturer’s instructions. Serve immediately or transfer to a lidded container and freeze until firm enough to scoop.
Note: If left in the freezer too long it will freeze solid and be difficult to scoop without first thawing.
COCONUT WHIPPED CREAM (DAIRY-FREE)
Secret ingredient: Coconut milk
Well, the secret ingredient isn’t so secret, but it’s a good option for those with a dairy intolerance, looking to cut down a bit on fat or who just love coconut flavor.
COCONUT WHIPPED CREAM (DAIRY-FREE)
Tested by Alison Sherwood
1 can (16 ounces) coconut milk (not light)
1 tablespoon powdered sugar
Chill the can of coconut milk in the refrigerator overnight or for several hours.
Remove can from fridge and do not shake. Flip can upside down and open immediately. The cream should be concentrated at the bottom; pour off the translucent liquid from the top and reserve, if desired, for another use (it works great in a smoothie).
Scoop the thick cream from bottom of can into a mixing bowl, add the powdered sugar and whip using an electric mixer with a whisk attachment until stiff peaks form.
ALMOST INSTANT CHOCOLATE PUDDING (WITH CHIA SEEDS)
Secret ingredient: Chia seeds
Chia seeds turn gelatinous when chilled in liquid, making them a healthy, vegan substitute for egg yolks and cornstarch typically found in homemade pudding. Most recipes for chia pudding (or traditional pudding, for that matter) involve chilling the recipe for several hours or overnight, but if you keep a batch of almond milk ice cubes in your freezer this recipe lets you enjoy healthy chocolate pudding almost instantly. This recipe is adapted from ohsheglows.com.
ALMOST INSTANT CHOCOLATE PUDDING (WITH CHIA SEEDS)
Makes 2 servings
Tested by Alison Sherwood
1 1/2 cups unsweetened almond milk (divided)
1/4 cup chia seeds
5 pitted Medjool dates or 10 pitted California dates
2 to 3 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
Pinch of fine-grain sea salt
Preparation
Pour 3/4 cup of the almond milk into an ice cube tray and freeze until solid.
To make the pudding, add the almond milk ice cubes, the remaining 3/4 cup almond milk and the rest of the ingredients to a high-power blender. Blend on the highest speed until smooth. Serve immediately or chill in the fridge, where it will thicken up even more.
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