lump-sugar-549096_1280I’m the first to admit it – I have a wicked sweet-tooth. Always have, probably always will. And, it seems that it has been genetically passed down to my children, as well. So how do I find that yogic balance I’m always preaching about between what your body wants, and what your body needs?

Enter  the mighty legume! Beans are the answer to your dessert dilemma. No, seriously. Stop laughing and rolling your eyes. According to nutritionists, “As an excellent source of complex carbohydrates, protein and fiber, legumes are a highly satiating food. This means that for a relatively low amount of calories legumes make you feel fuller longer and, therefore, help prevent the hunger that can lead to unhealthy snacking and unwanted pounds.” Additionally, beans are very high in fiber, keeping bowel movements and blood-sugar regulated. They are an ideal meat substitute, high in protein and low in cholesterol. Plus, they have good amounts of folate, magnesium, thiamine, iron and potassium. And, happily, they are really inexpensive!

I have found a few delicious recipes that not only appeal to the sugar-seekers of the world, but also to the kale-loving vegans. My two little dessert-devils scarfed down these treats without even a second thought. Go ahead…give these desserts a try. You’ll be amazed what a few beans can do! Just click on the recipe title to connect to the recipe.beans-665055_1280

Black Bean Brownies: These were super-simple to make, using ingredients I already had in my cupboard. Plus, extra bonus, you mix them in  a food processor so there’s very little cleanup. I baked them in mini-muffin tins and added a chocolate chip or mint chocolate chip onto the top of each.

Chickpea Blondies with Chocolate Chips: I know the recipe says “blondies”, but these are actually peanut butter (or any other nut butter) chocolate chip bars. Chewy, creamy, and comforting, they are a great after-school snack.

Brownie Breakfast Bars: I always thought my mom was sooooo bad when she gave us leftover fruit cobbler or pie for breakfast. Dessert at 7 a.m.? Yes, please! Had she made these cookie bars for breakfast I probably would have cried tears of joy. There are a couple options in the recipe for cranking up (or down) the nutritional value, depending on your dietary restrictions. As for me, I think a scoop of coconut cashew ice cream would be a lovely addition.

Have a favorite bean-based sweet? I’d love to add to my repertoire, so please share your recipe in the comments. Bon (or should I say Bean?) Appetit!






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