There is nothing like being around wide-eyed adorable children to get you into the holiday spirit.
Today I brought on the youngest gluten- and dairy-free, low-sugar chefs you’ll meet. Tia, age 8 and Talia, age 6 join us on Food as Medicine to make Flourless Chocolate Santa Hats!
There are two magic ingredients – one is black beans (shhh, no one will ever know they take the place of flour because they taste amazing)
And the other ingredient?
Well, I promised the kiddos I’d let them tell you themselves.
Prep and cook time: 45 minutes
Makes 16 2-inch brownies
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large organic eggs
1/3 cup melted organic butter (or ghee), more for the baking dish
1/4 cup raw cacao powder
1/8 teaspoon salt
2 teaspoons gluten-free vanilla extract
1/2 cup plus 2 tablespoons coconut sugar
1/2 cup stevia-sweetened chocolate chips
1/3 cup finely chopped walnuts
Preheat oven to 350 degrees. Butter an 8-inch baking pan. Place the black beans, eggs, melted butter or ghee, cocoa powder, salt, vanilla extract, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes or until just set in the center. Cool before cutting into squares.
Coat each square with SoDelicious Coconut “Cool Whip” (found in the frozen section at Whole Foods), top with an organic strawberry dipped in the cool whip and enjoy your Santa Hat!