I found this interesting recipe from The Toddler Cafe, they look like chocolate but are made of beans! These little gems are delicious and packed with fiber. I couldn't resist and added 1/4 of cocoa and put a few chocolate sprinkles on top since after all, we're from Hershey. :)
I used the melon baller and some fruit for a fun, flowery presentation. I decided to surprise the kiddos and served them for breakfast. The response? "Dessert for Breakfast?! Mom, you are going crazy today!". They were a hit.
Toddler Truffles from The Toddler Cafe
Makes about 24 balls
I used the melon baller and some fruit for a fun, flowery presentation. I decided to surprise the kiddos and served them for breakfast. The response? "Dessert for Breakfast?! Mom, you are going crazy today!". They were a hit.
Toddler Truffles from The Toddler Cafe
Makes about 24 balls
Ingredients:
One 15-ounce can black beans, drained and rinsed
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup finely chopped nuts (optional)
1/2 stick (2 ounces) butter, softened
1/2 teaspoon baking powder
1/4 c. cocoa powder
Pinch of kosher salt
2 eggs
sprinkles or powdered sugar, for dusting
Directions:
Preheat the oven to 300°F. Spray or butter an 8 by 8-inch pan; set aside.
In a large, deep bowl, combine the beans, sugars, nuts, butter, baking powder, and salt. Using a stick blender or food processor, start to work the ingredients around. When they are fully blended, add the eggs and blend to combine. Pour the mixture into the prepared pan.
Bake for 30 to 40 minutes, until firm and the edges get slightly crisp. Cool and cut into small cubes or take a spoonful and roll into small balls in your palms. Dust with powdered sugar or sprinkles.
Store covered, up to 5 days in the refrigerator.
Variations:
• Substitute white beans, pintos, or adzuki beans. They can be found in the ethnic aisle of your store. The texture and color may change, but the idea stays the same—a cake made of beans!
• Add a tablespoon of orange zest, try different kinds of chopped nuts, or add dried currants after blending for a chunkier texture.
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup finely chopped nuts (optional)
1/2 stick (2 ounces) butter, softened
1/2 teaspoon baking powder
1/4 c. cocoa powder
Pinch of kosher salt
2 eggs
sprinkles or powdered sugar, for dusting
Directions:Preheat the oven to 300°F. Spray or butter an 8 by 8-inch pan; set aside.
In a large, deep bowl, combine the beans, sugars, nuts, butter, baking powder, and salt. Using a stick blender or food processor, start to work the ingredients around. When they are fully blended, add the eggs and blend to combine. Pour the mixture into the prepared pan.
Bake for 30 to 40 minutes, until firm and the edges get slightly crisp. Cool and cut into small cubes or take a spoonful and roll into small balls in your palms. Dust with powdered sugar or sprinkles.
Store covered, up to 5 days in the refrigerator.
Variations:• Substitute white beans, pintos, or adzuki beans. They can be found in the ethnic aisle of your store. The texture and color may change, but the idea stays the same—a cake made of beans!
• Add a tablespoon of orange zest, try different kinds of chopped nuts, or add dried currants after blending for a chunkier texture.
5 comments:
Neat idea! If my son will eat these, I'd be very happy.
WOW thanks so much for trying the recipe, I love the sprinkles! Great idea with the fruit too.
I would love to try these but my son is allergic to nuts.
Are the nuts absolutely necessary to this recipe? Do you have any suggestions for substitutions?
Hi Beth, the nuts are optional, they just added a little more protein and flavor. I wouldn't substitute anything, just omit them. :)
That does it, LOL, I'm adding you to my blog roll! ;0)
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