Vegan and Gluten Free Desserts

Way before I began exploring a dairy and gluten free diet, my mom had whipped up these goodies and they've always been a hit.  We take them everywhere from holiday parties to student organization events.

Chocolate & Peanut Butter Chickpea Cookie Bars – Gluten Free & Vegan
 Yield: 16 squares

Ingredients

• 1 can (398ml.) chickpeas, rinsed & drained
• 1⁄2 cup peanut butter, I used a natural chunky variety
• 3⁄4 cup maple syrup
• 2 tsp vanilla
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 3⁄4 cups dark chocolate chips, reserve 1⁄4 cup for the top
• pinch of sea salt

Instructions

1. Preheat oven to 350 and line a 9x9in pan with parchment paper
2. In a food processor (or high speed blender), add all ingredients except chocolate chips and process until batter is smooth, similar consistency to hummus
3. Stir in 1/2 cup of the dark chocolate chips
4. Scoop the batter into the lined pan and smooth it out evenly. Lightly press the remaining chocolate chips over top
5. Bake for 60 minutes or until toothpick comes out clean. This will vary with ovens so be patient and wait until the edges are beginning to brown
6. Cool for 10 minutes in the pan then transfer to a rack for another 30 minutes for them to set
7. Cut into squares

Original recipe can be found at: http://thehonoursystem.com/2014/05/14/chocolate-peanut-butter-chickpea-cookie-bars-gluten-free-vegan/

Black Bean Brownies
Serves: 24

Ingredients
1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
2 large flax eggs (my family uses chia eggs, 1 Tablespoon ground chia to 3 Tablespoons water)
3 T coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder (the higher quality the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans, shredded coconut, or semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Lightly grease muffin tin, my family uses a small silicone one without muffin liners. Make sure you've rinsed and thoroughly drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans, coconut, or chocolate chips.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

NUTRITION INFORMATION
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g
Recipe by Minimalist Baker at http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/