Chocolate Walnut Fudge Bars (Vegan)

These are chewy, yummy, and mildly sweet.

Ingredients:

1 can black beans, drained and rinsed

2 Tbsp. cocoa powder

1/2 C. quick or rolled oats

1/4 tsp. salt

1/3 C. pure maple syrup (1/2 C. if not using coconut sugar)

2 Tbsp. coconut sugar (OR omit and use all maple syrup)

1/4 C. applesauce (or 1/4 C. coconut oil if not oil-free)

2 tsp. vanilla extract

1/2 tsp. baking powder

1/2 C. chocolate chips (use dairy-free for vegan—we like Lily's brand)

1.2 C. chopped walnuts

Optional: extra chocolate chips and walnuts for topping.

Instructions:

1) Preheat oven to 350 degrees. Line 8x8 square baking pan with parchment paper. (Crumple parchment paper before lining to make it easier.)

2) Combine all ingredients except chocolate chips and walnuts in food processor and blend until smooth. (Don't be afraid to blend well!)

3) Add chocolate chips and walnuts to the mixture and stir well.

4) Pour mixture into prepared baking dish and top with optional additional chocolate chips and chopped walnuts, if desired.

5) Bake for 16-18 minutes, then cool at least 10 minutes before cutting.

This recipe is modified slightly from the original at Chocolate Covered Katie.

Iivo’s Black Bean Burgers (Vegan)

3 C. (or 2 cans) cooked black beans (rinse and drain well if using canned)

1 large onion, quartered

1.5 C. rolled oats (maybe more if too wet)

Juice from 1 fresh lime

1 Tbsp. chili powder

1 Tbsp. Emeril's burger seasoning (or the cauliflower seasoning from the black bean taco recipe)

1-2 tsp. organic no-salt seasoning (Costco blend of 21 organic seasonings)

SPG, to taste

NOTE: If doubling, in the interest of space in your food processor, make as individual batches.

1) Pulse onions lightly in the food processor to begin dicing. Add other ingredients, then pulse until mixture is chunky but not pureed. Mixture should be moist but not wet. 

2) With slightly damp hands, shape mixture into patties. They will cook better if they are flatter. (And they will spread out some as they sit, so don't make them too big!)

3) Refrigerate at least 30 minutes.

4) In a large non-stick skillet cook burgers over medium to medium-high heat until burgers are lightly browned and cooked through. You want to cook them slowly so they will cook through and not be mushy inside.

5) Serve burgers with lots of condiments and toppings just like regular beef burgers.

Our favorites toppings:

Vegan mayo (I sub with avocado slices to avoid extra oil)

Mustard

Ketchup

Onion

Pickle

Tomato

Colored pepper slices

Sliced jalapeños 

Lettuce (We like to end with lettuce as the top "bun"!)

NOTE: I have also served this as a patty with seasoned brown rice pilaf and grilled or roasted veggies, topped with a sauce made from 2 cloves minced garlic, 2 Tbsp. tahini, 1-2 Tbsp. fresh lime juice, raw honey, hot water to thin. When served this way, you can prepare them thicker and they can be a little softer inside.

This recipe has been modified slightly from this original recipe for Five-Ingredient Veggie Burgers from Forks Over Knives.