Oh, the delicious desserts to be made from beans...

Yeah, you heard me. Beans. For dessert. Trust me...try these recipes. Don't be afraid. They don't taste like beans. They just taste 100% yummy.
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The first recipe comes from the blog Happy Herbivore. (http://happyherbivore.com)
I highly recommend this blog as a source for healthy recipes that can easily be adapted if needed.

Black Bean Brownies Recipe

Servings: 9

Description:

Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans!

Ingredients:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas (make sure they are very ripe! this adds the proper amount of sweetness)
• ⅓ cup agave nectar
• ¼ cup carob powder (unsweetened cocoa may be used if not on restrictions)
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• ¼ cup instant oats

Instructions:

Preheat oven to 350F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scraping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.

Nutritional info:
each brownie (if cut into 9 squares): 85 calories, 1g fat, 16g carbs, 4g protein
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Spicy Bean Cake

This is an absolutely divine spice cake--you would never know it's made from beans! To keep it moist, be sure to use the glaze!

Preheat oven to 350 and liberally oil an 8" square or round pan.

In one bowl combine:
2 C Oat or whole wheat pastry flour
1 Tbsp of cinnamon
1 Tsp ground ginger
½ Tsp ground cloves
½ Tsp kosher salt
2 Tsp baking powder

In a blender-puree:
2 C cooked cannellini beans (either from a can or cooked from dried)
¾ C unfiltered apple juice OR cold coffee (I've used orange juice, and it works well)
¾ C pure maple syrup OR honey (I stick with maple syrup)
2 Tbsp vegetable oil

Pour bean mixture over dry ingredients and stir until very well blended. If it seems a little too thick-add a bit more coffee/juice to mixture. Pour batter into prepared pan and bake on middle rack for about 45 minutes. Cover with glaze.

Glaze:
Simply stir together:
1 Tbsp of your favorite vegan margarine (I use Earth Balance)
3 Tbsp pure maple syrup
½ Tsp of ginger, cinnamon and vanilla

Spread over warm cake. Enjoy!