deliciousnom's mostly art bazaar

fit-inspiration:

Making these guys this weekend!

Healthy Vegan Red Velvet Brownies
1 cup red kidney beans
½ cup cooked beets
½ cup cocoa powder
1 tsp vanilla extract
½ tsp almond extract
¾ tsp baking powder
1/8 tsp baking soda
4 tbsp apple sauce
1/8 tsp salt
¾ cup brown sugar
½ cup ground flax (I put ¼ cup of flax seeds in a clean coffee grinder and pulsed until smooth.)
¼ cup chocolate chips (optional)

Preheat oven to 350.

Spray an 8×8 inch pan with cooking spray. Set aside.

In a food processor, puree kidney beans and beets. Transfer to a large bowl.

Add remaining ingredients and mix by hand until smooth and fully combined.

Fold batter into the greased pan.

Bake for 35-40 minutes, turning the pan halfway through.

When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.

Let cool completely. Refrigerate for one hour.

Cut into squares or use cookie cutters to make heart shapes.

Vegan Cream Cheese Icing
¼ Cup raw cashew pieces
3 Tbps. Soy milk
2 Tbsp. lemon juice
1 Tbsp. maple syrup or agave nectar
1 Cup firm tofu, crumbled
¼ Tsp. salt
½ Cup margarine
2 Tsp. vanilla extract
3 Cups vegan friendly icing sugar

In a food processor, combine cashews, soy milk, lemon juice, vanilla extract, salt and maple syrup. Pulse several minutes until it is a smooth, creamy texture. Add tofu crumbles and continue to pulse until thick and smooth.

Transfer mixture to a large bowl. Add margarine and icing sugar. With an electric mixer, blend until combined and thickened.

Refrigerate at least one hour before icing brownies.

Ahhh I want to try this so badly!