Chocolate Black Bean Sweet Loaf Recipes

CHOCOLATE BLACK BEAN SWEET LOAF

Chocolate Black Bean Sweet Loaf image

This delicious sweet bread sneaks a bit of protein into a pleasant breakfast treat. I have 6 boys and a big, strong husband, healthy protein goes along way in this household. But not only that, everyone enjoys the taste. So dig in, Ladies!

Provided by Tiffany Bannworth @MissAnubis

Number Of Ingredients 21

Ingredients

LOAVES
3 1/2 cup(s) ultragrain flour
3 cup(s) dark brown sugar
4 - eggs
1 cup(s) oil
3/4 cup(s) water
1 tablespoon(s) baking powder
1 teaspoon(s) baking soda
2 tablespoon(s) vanilla
2 cup(s) black beans, boiled then mashed
3/4 cup(s) special dark cocoa powder
1 teaspoon(s) kosher salt
2 tablespoon(s) cinnamon
1/2 teaspoon(s) cloves
1 tablespoon(s) orange zest
1 tablespoon(s) dark molasses
3/4 cup(s) mini cinnamon chips (optional)
1 cup(s) dark chocolate chunks
TOPPING
- oats
- turbinado sugar

Steps:

Cream the sugar and eggs for 3 minutes. Then add oil and flour in alternating thirds while mixer is going.
Add beans, then continue to mix.
Then add spices,cocoa, vanilla, baking soda/powder, salt, and water. Beat for about 5 minutes.
Fold in cinnamon chips and chocolate chunks with a wooden spoon.
Pour evenly into two loaf pans sprayed with Baker's Joy.
Sprinkle the tops with oats and turbinado sugar. Do NOT stir.
Place in oven of 325F for 50 minutes.
Wait 5 minutes before inverting onto serving plate. Serve with cinnamon butter or cream cheese.

BLACK BEAN CHOCOLATE CAKE

Black Bean Chocolate Cake image

Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.

Provided by Strawberry Shortcak

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil
1/2 cup honey
6 tablespoons dark Dutch-processed cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Steps:

Preheat oven to 325 degrees Fahrenheit.
Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
Drain and rinse beans. Shake off excess water.
I use handheld mixer to pulverize beans smooth.
Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
Scrape batter into pan and rap on counter a few times to free any bubbles.
Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
Frost with favorite frosting and enjoy.

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