Sugar Free Bean Brownies
This recipe has been adapted from Green Kitchen Stories. It instantly became one of my favorite desserts when I first tried it. The original recipe calls for dates, which are unfortunately “forbidden fruit” for diabetics. They are full of sugars, albeit natural. So, in order for me to enjoy this sweet and chocolaty treat without guilt and consequences, I’ve made some changes in the list of ingredients. To replace the dates, I’ve added Sukrin Gold. For frosting, I’ve used a ganash made from dark chocolate, cream and butter.
Nutritional info (per serving)
fat: 20.8 g
saturates: 4.1 g
carbs: 11.5 g
sugars: 1.2 g
dietary fiber: 3.3 g
protein: 5.7 g
sodium: 98.3 mg
1 can (400 g/15 oz.) kidney beans, drained and rinsed well
3 medium eggs
1/2 cup almond flour
1/2 cup Swerve brown sugar replacement
1/2 cup unsweetened almond milk
1/4 cup vegetable oil (olive or grape seed)
1 teaspoon baking powder
6 tablespoons cocoa powder
1/2 cup chopped walnuts
For chocolate frosting:
100 ml double cream
1 bar (about 100 g) Stevia sweetened dark chocolate
30 g unsalted butter
Preheat oven to 350F / 180C. Line a 25 x 20 cm (8 x 10 inch) baking dish with parchment paper.
Combine all the ingredients for the brownies, except walnuts, in food processor. Blend until smooth. Stir in chopped nuts, and then pour into prepared baking form.
Bake for about 25 minutes. Remove from the oven and let cool completely.
For the frosting, bring the cream to a boil in a small saucepan.Remove from heat and stir in chocolate and butter. Mix until you get a smooth texture. Spread the chocolate frosting over the brownie slab. Place in the fridge and let set. Remove brownies from the form and cut into squares.