Delicious Vegan Brownies

It is a cold and rainy day here in San Diego, which makes it perfect for baking brownies!  Who am I kidding....any day is great for brownies :)

My favorite brownie recipe comes from my dear friend, Lacey.  I am sharing this recipe with her permission, and I highly recommend following her on Instagram for food inspiration (@sweetleifcafe).

We have tested these brownies on everyone, from kids to football coaches, and they always get a thumbs up.  Just don't tell anyone that they are actually healthy and packed full of protein and fiber.

Black Bean Brownies

 Ingredients:

• 1 1/2 cups cooked black beans; or 1 (15 oz.) can drained and rinsed

• 1/4 cup creamy raw nut butter

• 5-6 tablespoons raw cacao powder

• 2 tablespoons ground flax seeds

• 2 teaspoon vanilla extract

• 1 cup coconut sugar

• 2 teaspoon balsamic vinegar

• 1/4 teaspoon salt

• 1/2 tsp baking soda

• 3/4 cup dark chocolate chips (dairy free)

 Directions

1. Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the black beans until smooth.

2. To the pureed black beans, add in the almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed.

3. Add the chocolate chips to the batter and pulse a few times to mix them in. Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you'll need to use the spatula to spread it evenly into the pan.

4. Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.

5. Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. Enjoy!

Vegan Pumpkin Pie Cheesecake

We are just days away from Thanksgiving and you may still be wondering what amazing, vegan dessert you can bring to your holiday meal.  Well, look no further!  This recipe is incredibly easy to make, involves no baking, and is gluten free.

*This recipe has been modified a bit.  The original is from Fresh Creations.

Vegan Pumpkin Pie Cheesecakes (12 servings)

Ingredients:

• 1.5 cups Raw Pecans

• 1 cup Medjool Dates (soaked in warm water for 10 minutes)

• 1/4 tsp Sea Salt

• 1 cup Cashews (soaked in hot water for 1 hour)

• 1/2 cup Light Coconut Milk

• 1/2 cup Canned Pumpkin Puree (BPA free can preferred)

• 1/2 cup Maple Syrup

• 1 tsp Vanilla Extract

• 1/4 cup Lemon Juice

Directions:

1. Soak the cashews for one hour and soak the dates for 10 minutes.

2. Line a muffin tin with plastic wrap or liners.

3. Make the crust in a food processor: blend the pecans until ground, then add the soft dates (without the pits), and sea salt.  Pulse well until combined.

4. Transfer the mixture into the muffin tin and press down until crust is formed.  The crust is really sticky and it helps if you use your fingers to press it down.

5. Place tin in the freezer for 15 minutes.

6. In the meantime, prepare the filling.  In a high speed blender, blend all of the ingredients for the filling until smooth and creamy.

7. Remove tin from the freezer and pour the filling over the pecan crust.

8. Freeze the cheesecakes for about 3-4 hours, or until firm.

9. Let them thaw for a few minutes before eating.

10. Enjoy!