Creamy Berry Fruit Salad

16oz cream cheese, softened to room tempurature

1/4 cup  granulated sugar (or 1/4 c. monk fruit sweetener)

16oz  vanilla yogurt, brought to room tempurature

Chopped Fruit of your choice, for example:

   2 large apples, diced

   2 lbs strawberries, diced

   1 cup frozen blueberries

   1 banana, quartered lengthwise and chopped

BRING the cream cheese and yogurt to room temperature by putting them on the countertop overnight. 

PLACE cream cheese in large bowl, or a food processor with wire whisk attachment.  

BEAT well for 1-2 minutes

ADD sugar   

BEAT until there are no lumps.
ADD vanilla yogurt.  

BEAT for 3-5 minutes until perfectly smooth

ADD apples, strawberries, blue berries. 
REFRIGERATE for 1-2 hours.

ADD banana. Stir. Serve immediately after adding banana to avoid browning

Note: this is a fun treat for bridal showers and baby showers.  

avacado banana smoothie w coconut milk

EQUIPMENT

• Blender

INGREDIENTS

  

• 2 Bananas
• 1 cup Frozen Avocado
• 1 cup Packed Spinach
• 3 Pitted Dates
• 1 tbsp Ground Chia Seed
• 1 cup Unsweetened Coconut Milk
• 2 cups Coconut Water
• 1 cup Crushed Ice

INSTRUCTIONS

 

• I like to start by putting all dry ingredients in the blender first. Place 2 peeled, ripe bananas in blender. Add 1 cup frozen, diced avocado, 1 cup packed spinach, 3 pitted dates, 1 tbsp ground chia seed.
• Next, add 1 cup unsweetened coconut milk and 2 cups coconut water. Put lid on blender and blend until smooth.
• Add up to 1 cup crushed ice to blender and blend to get your desired consistency.
• Pour smoothie and enjoy!

NOTES

This banana avocado green smoothie is a healthy breakfast alternative when you find yourself in a hurry. The ingredients in the smoothie are all Whole30 compliant. One of our family’s favorite dairy free breakfast smoothies!

chocolate fudge chickpea brownies

I know the concept sounds completely crazy.

But if you’ve tried any of my bean-based dessert recipes (especially the deep dish cookie pie!), you probably already know that the results can not only taste just as good as traditional butter-and-flour desserts, they’re often even better.

The beans add a softness and moisture to the texture that you just can’t get from flour, and people who don’t already know the secret ingredient ahead of time are seriously never able to guess

Flourless Chocolate Chickpea Brownies

These brownies are a combination of two reader favorites:

Chocolate Brownie Pie

Chickpea Cookie Dough Dip

In other words, it’s the perfect recipe for anyone who hates making decisions.

They’re also great if you’re following a whole food plant based diet, because you can easily make the brownies oil-free without sacrificing any of the rich texture or decadent chocolate flavor.

Try frosting them with my Healthy Chocolate Frosting.

Or, the brownies are so deeply fudgy they honestly don’t even need any frosting at all.

I decided to add some because it makes them look much prettier, and also because I will never pass up an excuse to add an obscene amount of chocolate to a recipe any time the opportunity presents itself.

I’m Chocolate Covered Katie for a reason.

(Above – Watch the video of making the chickpea brownies)

Have leftover chickpeas?

Make up a batch of Flourless Blender Muffins, or use them in my favorite Veggie Burger Recipe.

Or, you know, just make more brownies…

PIN IT NOW TO SAVE FOR LATERPin Recipe

Chocolate Chickpea Brownies

No one ever believes the secret ingredient in these vegan chocolate chickpea brownies!

Leave a Review

 Print Recipe

Cook Time14minutes minutes

Total Time14minutes minutes

Yield8 – 12 brownies

5 from 116 votes

Ingredients

• 1 can chickpeas or white beans
• 2 tbsp cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
• 3 tbsp milk of choice or applesauce
• 3 tbsp oil or nut butter of choice
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp each: salt and baking soda
• 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
• 1/2 cup chocolate chips – not optional (omit at own risk)

I know the concept sounds completely crazy.

But if you’ve tried any of my bean-based dessert recipes (especially the]p deep dish cookie pie!), you probably already know that the results can not only taste just as good as traditional butter-and-flour desserts, they’re often even better.

The beans add a softness and moisture to the texture that you just can’t get from flour, and people who don’t already know the secret ingredient ahead of time are seriously never able to guess!

Currently Trending: Banana Recipes – 30 Healthy Ideas

Flourless Chocolate Chickpea Brownies

(Above – Watch the video of making the chickpea brownies)

Have leftover chickpeas?

Make up a batch of Flourless Blender Muffins, or use them in my favorite Veggie Burger Recipe.

Or, you know, just make more brownies…

PIN IT NOW TO SAVE FOR LATERPin Recipe

Chocolate Chickpea Brownies

No one ever believes the secret ingredient in these vegan chocolate chickpea brownies!

Leave a Review

 Print Recipe

Cook Time14minutes minutes

Total Time14minutes minutes

Yield8 – 12 brownies

5 from 116 votes

Ingredients

• 1 can chickpeas or white beans
• 2 tbsp cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
• 3 tbsp milk of choice or applesauce
• 3 tbsp oil or nut butter of choice
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp each: salt and baking soda
• 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
• 1/2 cup chocolate chips – not optional (omit at own

Instructions

• To make the brownies: Drain and rinse beans very well. Preheat oven to 330 F. Grease or line an 8-inch pan. Combine all ingredients in a food processor until completely smooth. A blender can technically work, but both taste and texture will be better in a food processor. Spread into pan. If desired, sprinkle extra chocolate chips on top. Bake on the center rack 14 minutes, then chill the still-underbaked brownies until firm. They taste better the next day, so I highly recommend not sneaking a taste until then! If desired, frost with melted chocolate chips or my healthy chocolate frosting recipe linked above in this post.

Notes

*Most flours will work in the recipe, including almond flour for a grain-free option. Readers also had success with coconut flour – use 2 tbsp instead of 1/3 cup, because coconut flour is so absorbent.

Chocolate Lava Cake Gluten free & Sugar Free

9 Eggs

1 cup Coconut Oil (must be warm, can be butter)

½ - 1 cup Honey (depending on how sweet you want it)

1 Tbsp Vanilla

•- - - Mix together until smooth

¾ cup Cocoa Powder

½ tsp Salt

•- - - Mix until smooth

1 cup Almond Flour (or ¾ cup Wheat Flour and should be the consistency of pancake batter - maybe slightly thicker)

•- - - Pour 3/4 cup into greased floured 8 oz souffle cups

•- - - Add nuts if desired - walnuts or pecans

•- - - Bake at 425 for 12-13 minutes

Crack Buffalo Chicken Dip

By Mindy Raisor

4 lbs chicken thigh meat

2 cups Franks's Red Hot

3 pkgs cream cheese (8oz ea)

1 tsp Salt

Add ingredients to a Crock pot. 

Cook on LOW for 4-6 hours. 

Serve as a dip with corn chips or veggie sticks. Great for a party

Use as a gravy for rice or mashed potatoes

Homemade Hummus

By Adri Burk

Two 15 oz cans of garbanzo beans drained.

Three cloves of fresh garlic

1/4 cup lemon juice, fresh sqeezed

1/2 cup olive oil 

Three jalapenos roasted peeled and seeded.

1/2 tsp Salt

Blend wel then add 

1/2 cup finely chopped cilantro

mix that in by hand it

May need more salt to taste.

Serve cold with Veggie sticks:

Celery 

Carrots 🥕

Cucumbers 🥒

Sweet Potato sticks

Zucchini sticks

Broccoli 🥦

Cauliflower

Jicama 

Cherry tomatoes 🍅

Cinnamon pumpkin bread No-added sugar

By Adri Burk

In a large bowl, add:

3 eggs, beaten

2 cups smashed pumpkin or butternut squash, drain liquid off

Two cups apple juice

One teaspoon vanilla

Zest from one large orange

Orange juice from one large orange

1 cup melted coconut oil. 

Blend well. Make sure ingredients are not too cold so the coconut oil to turns hard.  

Mix dry ingredients in a separate bowl,

4 cups of gluten-free flour baking mix (2 parts ground brown rice + 2 parts ground part groats + 1/8 part flax or chia seed ) or (4 parts almond flour + 1/16 part coconut flour + 1 part ground flax seed)

One tablespoon cinnamon

1/2 teaspoon each of nutmeg, ginger and cloves.  

2 teaspoons pink salt

1 tsp baking soda,

1 tsp baking powder

 2 tablespoons monk fruit sweetner.

add wet ingredients to dry ingredients. Mix well. 

Then add, 

 two cups raisins

 two cups of chopped nuts.

Poor into greased cake pan or loaf pans.

Bake at 350 for 60 minutes

Arizona Refried Beans

by Lindsey Scarber 

6 cups dry pinto beans

1 onion, finely diced

8 cloves garlic, smashed and minced (or 1 tsp garlic powder)

1 jalapeno, diced (or 4oz can diced green chiles)

1/8 - 1/4 cup hamburger grease, pork fat, or bacon fat

1 heaping Tbsp salt, more to taste

Soak beans overnight or at least 7 hours. Drain in a colander in the morning. 

Cook on Stovetop or Crockpot.  

STOVETOP RECIPE: Choose stovetop if you will be in the kitchen most of the time. 

In a large heavy-bottom pot, bring water to a boil. Add onion, garlic, jalepeno.  Add the beans. Do not add salt at this time. Let simmer on Low or Med Low for 2-4 hours, or until beans taste tender. 

CROCKPOT RECIPE: Choose crockpot if you will be in and out of the house, there is less chance of burning the beans. 

In a large Crockpot, add onion, garlic, and jalepeno.  Add the soaked beans. Add hot water to cover the beans and then some. Do not add salt at this time. Let simmer on HIGH 3-6 hours, or until beans taste tender. 

RE-FRY the BEANS

In a small or med heavy bottom pot, heat the hamburger grease.  The grease will melt then it will begin to smoke.  At this point, pour a little of the grease into the pot, or crock pot.  It will crackle.  Stir. Pour a little more. stir. a little more. Let simmer.  Add salt to taste. 

Serve hot   

To make vegetarian, replace hamburger grease with olive oil

Use a pressure cooker or Instapot to speed cooking time .

Cornbread Recipe Gluten-Free

1 & 1/2 c. cornmeal

2 c. brown rice oat groats chia flour

2 Tbsp baking powder

1 & 1/2 tsp salt

4 beaten eggs

1/2 c. honey 

1/2 c. melted coconut oil or butter

2 c. milk or evaporated milk reconstituted or powdered milk reconstituted

1 Tbsp white vinegar

2 Tbsp butter for cast iron skillet

Directions:

Preheat oven to 425 degrees

In a medium bowl, stir together flour, cornmeal, baking powder, and salt; set aside.

Place the 2 Tbsp butter in the 12-inch cast iron skillet. Place the skillet in the oven for 3 min or until the butter is melted.

Melt coconut oil and honey in the microwave

In a large bowl, beat the eggs. Add honey, coconut oil, milk, and vinegar.  Add the flour mixture. Stir just until moistened.  

Pour batter into hot skillet.  Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter.

For dairy free, use canned coconut milk