All Things Homely

A lot of my hidden vegetables recipes use chocolate – either cocoa powder, chocolate chips or both – because it is so good at masking both the look and taste of hidden vegetables. Opting for unsweetened cocoa powder and dark chocolate reduces the sugar content.

Double Choc Black Bean Cookies

These cookies are sweet, rich and have a soft, very slightly crumbly texture. My kids love having these and have no idea they come with a good dose of protein, fibre, iron and other nutrients.

• 1 tin of black beans, rinsed and drained
• 30g (roughly 2 tbsp) melted butter
• 55g (1/4 cup) soft, light brown sugar
• 2 tbsp maple syrup
• 1 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp all purpose flour
• 30g (1/4 cup packed) cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 80g (1/2 cup) dark chocolate chips (or, as I do, a mix of dark and milk chocolate chips)

1. Preheat your oven to 160°C and line a baking tray with parchment paper.
2. Blend the black beans with the melted butter, sugar, maple syrup, milk and vanilla extract.
3. In a large bowl, mix the flour, cocoa powder, baking soda, salt and chocolate chips.
4. Add the bean mixture and combine.
5. Spoon around a tablespoon of the mixture for each cookie onto the parchment paper and gently flatten and shape into a circle. These cookies do not spread much when baked. I usually get 10-12 cookies.
6. Bake for around 16 minutes until the top of the cookie looks matte.
7. Allow to cool completely on the baking tray.

Chocolate Courgette Muffins

The ingredient list for these muffins looks very similar to the mini loaf cakes above, but because they contain courgette rather than starchy sweet potato, they have a much softer, slightly fudgy texture.

• 1 large courgette
• 2 very ripe bananas
• 2 large eggs
• 60g (1/4 cup) melted butter
• 85g (1/4 cup) maple syrup
• 1 tsp vanilla extract
• 120g (1 cup) all purpose flour
• 30g (1/4 cup packed) unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 80g (1/2 cup) dark chocolate chips

1. Preheat your oven to 160°C and line your muffin tray. I like these silicone muffin cups because they’re reusable.
2. Peel and roughly chop the courgette and blend along with the bananas, eggs, butter, maple syrup and vanilla extract.
3. In a large bowl, mix the flour cocoa powder, baking soda, baking powder and salt.
4. Add the wet ingredients to the bowl and mix until combined, adding the chocolate chips halfway.
5. Portion into your muffin tray and bake for 18-20 minutes, until a toothpick comes out clean.

Mini Chocolate Banana Loafs

These mini loaf cakes hide sweet potato in their chocolaty goodness.

• 1 medium sweet potato (approx. 185g), roasted or microwaved until soft
• 2 medium, very ripe bananas
• 2 eggs
• 85g (1/4 cup) maple syrup
• 60g (1/4 cup) melted butter
• 2 tsp vanilla extract
• 200g (1 1/4 cups) all purpose flour
• 30g (1/4 cup packed) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 100g (approx. 2/3 cup) dark chocolate chips

1. Preheat the oven to 170°C. I use a silicone mini loaf tray, which does not need greasing or lining.
2. Peel the sweet potato and blend along with the bananas, eggs, maple syrup, melted butter and vanilla extract.
3. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda and salt.
4. Add the wet ingredients into the bowl and mix, stopping halfway to add the chocolate chips.
5. Spoon into your mini loaf tray and bake for 22-24 minutes.

All of these hidden vegetable chocolate bakes can be frozen and pulled out to add to a lunchbox or for a healthier snack.