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Beans, Beans, Glorious Beans – Oh, and Avocados too!! (Chickpea Blondies, Black Bean Brownies, and Avocado Chocolate Mousse)


Hanging out with Courtenay DeHoff and Lisa Teachman!


It’s always a fun segment when I get to hang out in the kitchen with the always stylish… Rob Finnerty!

My last show of 2015 was a blast at KCTV5’s Better Kansas City! I know, I know, I keep saying that after every show but it’s true! Every single person who works at Better Kansas City, both in front and behind the scenes, are approachable, super friendly, down-to-earth, and hysterical! And although I am a crazy ball of nerves before the show, everyone has always done everything possible to make me feel comfortable and welcomed. I just have so much love and respect for all of them!

But of course, I must get down to business so here are the delicious recipes from today's show!

No butter, no flour and absolutely delicious!!! (Vegan, gluten-free, dairy
free, flour-free)

1 can chickpeas (rinsed and drained)
1/2 cup of peanut butter (you can use almond butter if you prefer)
1/2 cup of agave nectar
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips


1. Preheat oven 350 and spray 8x8 pan with nonstick cooking spray or rub
with coconut oil.
2. In food processor, process all ingredients except for the chocolate
chips.  You will notice that the batter is super thick, which is the way it
is supposed to be.  Fold in the chocolate chips but leave some for
sprinkling on top.
3. Spread the batter evenly in the pan and sprinkle with the remainder of
the chocolate chips.  Bake 20-25 minutes or until the toothpick comes out
clean. Cool for an hour.


2 large ripe avocados
1/4 cup of raw cocoa powder
1/4 cup of coconut milk or almond milk
3 tsp agave nectar
1 tsp of natural vanilla extract


1. Puree the avocado until smooth (super important... you don't want any
2. In a mixing bowl, mix the cocoa powder and milk until combined.  
3. Add the avocado to the cocoa powder and milk mixture
4.  Add nectar, vanilla, and any other ingredients you wish to add (frozen
fruit, almonds, etc.)

Transfer the mouse to individual martini glasses and chill in the fridge.

The key to this recipe is to make sure that the mouse is WELL CHILLED and
FRESH.  Also, make sure that the avocado is well pureed. 

If you would like to make this recipe vegan, gluten-free, and dairy-free, replace the egg with a Flax Egg.

1. 1 large egg
1- 15 oz can of low sodium and non flavored black beans, rinsed and drained
1 large avocado
1 tbsp vanilla extract
1/2 cup packed dark brown sugar (you can use more if you like your brownies
2/3 cup unsweetened cocoa powder
2 tsp coconut oil
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup of vegan chocolate chips 


1. Preheat oven to 350 degrees. Grease 8x8 baking pan.
2.  Process egg, black beans, avocado, vanilla, and brown sugar until
smooth.  Add cocoa powder, coconut oil, baking soda, and baking powder and
process again. Warning: Batter will be thick. If the batter is too thick,
you can add two tbsp of almond milk.  But thick batter is good, so don't
overdo it!  
3. Fold in the chocolate chips
4. Transfer the batter into the prepared pan and sprinkle with some
chocolate chips
5.  Bake 25-35 minutes or until the toothpick comes out clean.  Make sure
that the top of the batter is not jiggling and is well set. Cool completely,
cut and serve.