Thank you so much to everyone with the truly wonderful comments from yesterday! All of them were so nice. Just so you know, I love reading your thoughts so much. So, thank you. You all made my day.
Anyway, moving on to more tasty things…
A few nights ago, I was under my calories for the day (i.e. I just wanted some dessert), so I scoured the pantry and fridge looking for something sweet (with low sugar to no) but still high in protein.
Literally not having anything in the house remotely appetizing as a dessert, I saw a can of black beans buried among rice and quinoa bags. Black beans don’t normally sounds like dessert but I remembered a recipe I saw that I had on my list-to-someday-make-if-I-ever-get-to-it.
Gathering the goods, filling the food processor and whipping them away turned a can of a usual dinner side into a sweet, lightly salted, mouth-watering cookie dough.
I can’t take all the credit for this seducing dessert, though. I can’t really take any of the credit except for, of course, I modified the ingredients, just a bit. The real genius (or person to blame) for beans turned sweet, comes from The Wannabe Chef. His Peanut Butter Chocolate Chip Dessert Hummus was screaming, “Make me!” So make I did.
As the title and saying goes, the Don’t-Try-This-At-Home Cookie Dough turned out incredible. “Incredible? So why the negative connotation of a title“, you may ask… Because you just might end up eating the entire thing. In one sitting. Like me. Confession, I didn’t eat the entire thing, but I definitely ate half of it. And that my friend, is a lot of fiber. Simply put, this black bean cookie dough is addicting.
The “Don’t-Try-This-At-Home” Black Bean Cookie Dough
- 15 oz black beans (or about 2 cups)
- 1/4 cup tahini
- 1 tbsp vanilla extract
- 1/8 tsp salt (or 1/4 tsp salt if using unsalted beans)
- 2 tsp honey
- 25 (or so) drops Vanilla Creme liquid Stevia (or 1/4 cup liquid sweetener, maple syrup, more honey, agave, etc.)
Blend all together in a food processor, except for the chocolate chips. Make sure to blend all until very smooth and then scoop into a medium bowl. Add in chocolate chips, stir, and eat!
Buuuuuuuuuuuuuuuuut, I couldn’t stop there.
So I added 1 tsp almond extract, 1/4 cup rolled oats, and 1/4 cup packed raisins. Mixed all that into another batch of the Black Bean Cookie Dough. And that is how the Black Bean Oatmeal Raisin Cookie Dough was born.
I promise you, this puke-tastic looking mixture really is good. I might even venture to say it’s fantastic. Make it. Now. And eat freely. It’s loaded with nutrients, high in fiber and protein, low in sugar, and energy-giving to fuel your workouts.
Either version is gluten free, dairy free, vegan, raw egg free, and delicious!