My friend and partner in crime in class, Angie aka "Cookie Monster" gets sole credit for this amazing and healthy treat. I made them for the first time the other day and must say that I am impressed with how much flavor is packed into each bite. If you add a dollop of fat free cool whip on the top, you have the perfect dessert!
Red Velvet Chocolate Squares (makes 12 servings)
Butter flavored non stick cooking spray
1/2 cup chopped canned beets, drained
7 oz (about 1 cup) canned red beans, drained & rinsed
1/2 cup unsweetened cocoa powder
3/4 cup liquid egg substitute
3 TBSP whole wheat pastry flour
3/4 cup agave nectar
1 TBSP unsalted butter, melted
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp red food coloring
Preheat your ovenn to 350. Spray an 8x8x2 inch baking dish with cooking spray.
Combine the beats, beans, cocoa powder, egg substitute and flour in the a bowl or food processor. Process until the mixture is smooth. Add the agave nectar, butter, vanilla & almond extract, and food coloring. Process until all of the ingredients are combined.
Pour the batter into your baking dish, smoothing the top. Bake for 20 minutes and then turn the temperature down to 300 and bake for another 5-8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean, if it does, your bars are over baked.
Let the cake cool completely and then place in the fridge for 3 hours.
Fat 1.5 grams
Protein 3.0 grams
Carbohydrates 22.0 grams
Big kudos to Angie for treating us to this amazing dessert in class a couple of weeks ago. Who would have thought that these ingredients could create something so yummy!!!!