Holiday Hearts

 

 I-5 heart cloud on the road to Seattle

 At the park with grandson Caid, West Seattle

Walking home from the park with Caid and Ainslee - playdate!

 

Back home in Salem - boiling black beans for Choffy peppermint brownies

 

Dark Chocolate melted on Choffy peppermint brownies - recipe below!

 

Choffy Peppermint Black Bean Brownies

DiAnne Berry

Makes about 30 2” square servings

3 eggs (or 3 Tbsp. Chia seeds soaked in 5 Tbsp. Water)

¼ C chocolate powder

1/4 C raw walnuts

1 Tbsp. vanilla

½ tsp. baking soda

3 Tbsp. coconut oil

½ C agave

½ C dates chopped

2 C black beans (rinsed and drained, especially if canned)

¼ tsp.  Salt

5 drops peppermint essential oil

Optional but adds great flavor: ¼ tsp. Maple syrup extract.

Preheat oven to 325. Line a 11” X 13” baking pan with parchment paper (or spray w/cooking spray).

Put all ingredients in into a high-powered blender. Blend until ingredients make a smooth batter.

Fold in 1 C Choffy grounds (after making your Choffy drink from it - recycled Choffy!)

Pour mixture onto lined pan.

Sprinkle over top,

1 C chocolate chips (I used a dark chocolate bar put through the food processor)

½ C walnuts chopped

Let bake until middle has set, about 35-45 minutes. Let cool completely before cutting.  These are great cold. Keep in the fridge.