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Black Bean Fudge Cakes

Adapted from “Clean Eating” magazine

Serves 8

Olive oil cooking spray
1 oz dark organic chocolate (70% cocoa or greater)
1 1/2 cups soft-cooked black beans, rinsed and drained
2 eggs
1 egg white
2 tbsp Ellyndale Organics™ Extra Virgin Olive Oil*
1/4 heaped cup NOW Real Food® Organic Unsweetened Cocoa Powder*
1 tsp baking powder
1 tsp NOW Real Food® Organic Vanilla Extract*
1/4 cup unsweetened applesauce
1/2 cup raw organic honey
1/4 to 1/2 cup chopped NOW Real Food® Raw Walnuts*
  1. Preheat oven to 350°F.
  2. Mist 8 individual ramekins or 1 8-inch square baking dish with cooking spray.  
  3. Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in.
  4. Combine melted chocolate, beans, eggs, egg white, oil, cocoa powder, baking powder, vanilla, applesauce and honey in a food processor; process until smooth.
  5. Stir in walnuts and pour mixture into prepared ramekins or baking dish.
  6. Bake until the tops are dry and the edges start to pull away from the sides; about 20 minutes for ramekins and 30 minutes for baking dish.
  7. Garnish each piece with a dollop of nonfat Greek-style yogurt, if desired.

Per serving:
Calories: 230
Total Fat: 12 g
Sat. Fat: 2 g
Carbs: 28 g
Fiber: 4 g
Sugars: 19 g
Protein: 5 g
Sodium: 120 mg
Cholesterol: 45 mg

*NOW items available at your local health food store

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