Black bean brownies have been around the block enough that people are warmed up to the healthier dessert squares. But black beans in a French-style pastry? Now, that is a definite no-no. However, these petite chocolate tarts will bring you around to the idea of testing more nutritious ingredients. Each miniature circle comes complete with a smooth, truffle-like filling, made rich and creamy by a whole avocado. Top them with fresh or frozen raspberries and take your first bite. The only thing left to say is oui-oui!
Makes 8 servings (1 serving is 1/2 tart)
Macros per serving: 266 calories | 9 g protein | 26.7 g carbs | 17 g fat | 13.3 g sugar | 6 g fiber
Crust
1 scoop ARO Chocolate Whey Protein Complex PLUS
1/4 cup Vitacost Cocoa Powder
1/3 cup oat flour
3 Tbsp. Vitacost Coconut Oil, melted
Filling
1/2 can Vitacost Organic Black Beans, rinsed and drained
1 avocado, peeled and pitted
1/3 cup Vitacost Cocoa Powder
1 scoop ARO Chocolate Whey Protein Complex PLUS
1/3 cup + 1 Tbsp. Vitacost Honey
1/4 cup Vitacost Coconut Oil, melted
Topping: 1 cup red raspberries
Directions
- Preheat oven to 350 degrees F and coat 4 mini tart dishes with non-stick cooking spray.
- In a large bowl, add all crust ingredients and stir until mixture becomes crumbly.
- Evenly distribute and spoon mixture into each tart dish, using your fingers to press down and form a crust.
- Bake crusts for 6 minutes. Let cool while you prepare the filling.
- In a food processor, add all filling ingredients and blend until smooth and free of lumps. This may take 5-10 minutes. Stop to scrape the bowl several times between blending.
- Spoon tart filling into each dish and use a spoon to smooth down. Place tarts in fridge for at least 3 hours.
- Remove tarts from fridge and top with fresh raspberries.