We’re always game for trying new ways to get a daily chocolate fix without the guilt. But when we saw a recipe for chocolate pie with kidney beans in it, even we were skeptical. Still, we tested it, and the verdict? You’d never know it’s good for you.
Registered dietitian Cheryl Harris, who created the recipe, says the secret ingredient sneaks protein, iron, and fiber into your dessert. Chocolate and cocoa, especially the dark stuff used in this recipe, have cardiovascular benefits and are high in antioxidants, she says, and the raspberries provide more antioxidants, as well as fiber.
You can cheat and use a store-bought prepared crust, or make Harris’s gluten-free almond crust, which adds more monounsaturated fats, protein, fiber, and vitamin E.
Yield: 12 slices
Per-slice nutrition (using Harris’s almond crust): 308 calories, 17 grams fat (6 grams monounsaturated fat), 7 grams fiber, 9 grams protein.
Prepare and bake store-bought crust according to directions, or make the almond crust:
1¼ cups blanched almond flour
1 tablespoon arrowroot powder or cornstarch
3 tablespoons oil
2 tablespoons agave nectar or honey
1 teaspoon vanilla
1) Preheat oven to 325 degrees.
2) Mix all ingredients in a large bowl.
3) Press mixture into a pie plate and bake for 13 to 15 minutes, until slightly browned on edges.
1 cup raspberries (if using frozen, thaw first)
¾ cup agave nectar
1/3 cup cashew butter, stirred
1 can cannellini (white kidney) beans, rinsed and drained
2 teaspoons vanilla extract
2 teaspoons stevia powder concentrate
3 ounces good-quality unsweetened chocolate, melted
2/3 cup cocoa powder
1) Blend raspberries and agave until quite smooth. Transfer to a food processor; add beans and blend thoroughly for 3 minutes or more. Add rest of ingredients and blend well. (The Well+Being test kitchen doesn’t have a food processor, but the blender worked just fine for all steps.)
2) Put chocolate filling into prepared crust and refrigerate until firm, at least three hours. Garnish with raspberries.