I love chocolate. And I love ice cream. Both addictions primarily extend, I think, from a love of smooth textures. Brownies are particularly hard to put down, because I love that ‘melt in your mouth’ feel about them.
I’ve done some experimenting with black bean brownies in the past, with good success (see my post from 3 years ago: German Chocolate Brownies). So I know I like the healthier version of brownies a whole lot. This recipe takes the brownie recipe and turns it into frozen bites – much like a mini taste of chocolate ice cream.
So it’s probably not for everyone, but this brownie loving ice cream addict sure appreciates these healthier treats! :)
GF Frozen Brownie Batter
1 15.5 oz canned black beans, rinsed and drained
1/4 cup powdered baking cocoa
1/3 cup mashed ripe banana
1/3 cup almond milk
3 tbs Aubree’s homemade date syrup
1 tsp gf pure vanilla extract
1/4 tsp NuNaturals achohol free liquid stevia
2 tbs creamy peanut butter
1 tbs instant ground original roast decaf coffee
Blend all ingredients together on high until the batter is completely smooth. On a sheet of aluminum foil (I placed mine in a small cookie sheet), drop teaspoon sized batter, spacing so they do not touch. Put in the freezer for 30 minutes. Remove the pan, pop off the drops, put into a ziploc bag and put them back into the freezer until you’re ready to snack!
~Aubree Cherie Davis
This recipe is linked to My Meatless Mondays, Just Another Meatless Monday, 5-Ingredient Monday, Mouthwatering Monday, Tasty Tuesday, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Gluten Free Wednesday, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Fridays, Fight Back Friday, I’m Lovin’ It, Friday Favorites, and Fresh Bites Friday.