Chocolate and Mint Triangles

Healthy Chocolate and Mint Triangles

Hello and welcome to the first post of 2015! I’m not sure about you guys but I pretty much have the same resolutions every year which are to be healthier, exercise more, eat less chocolate, work less and holiday more. Unless I win the lottery any time soon working less is probably not an option, I have already started planning my upcoming holidays so that at least is a step in the right direction and I went for run with Darwin in tow, which I don’t mind admitting I think is going to hurt tomorrow. This post is the start of me trying to eat a little healthier while still trying to satisfy my sweet tooth, it’s a recipe adapted from a weight watchers and uses up any mint candy canes you might have left over from Christmas.  Still has chocolate , although I did say ‘less’ chocolate.   I was a little confused with the use of black beans in the batter, but it really does give the cake a rich dark colour and makes them so moist they are simply delicious, all the while giving you a healthy dose of fibre in your diet. Go on enjoy and here’s wishing this year is the best year ever for all xxx.

 

Chocolate and Mint Cake
Chocolate and Mint Cake

 

 

Ingredients

  • 1 Tin of black beans, washed and drained.
  • 1/2 cup of granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup of melted unsalted butter
  • 4 medium eggs
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp mint extract
  • 1/4 tsp vanilla extract
  • 2 Tbsp plain flour
  • 1/2 cup of dark chocolate chunks / drops.
  • 1/2 cup of white chocolate chunks
  • 1tsp vegetable oil
  • Crushed peppermint candy canes.  I used about 2 as that all i hate left over, but the original weight watchers recipe suggests 4.

Method

  1. Preheat the oven to 175C / 350 F.
  2. If using a baking pan then coat then pan with cooking spray.  The size of the pan should be about 8 x 8 inch.
  3. Place the beans, sugar, cocoa powder , both extracts and blitz in a food processor until completely smooth.
  4. Add the flour and chocolate drops  and pulse until combined.
  5. pour the batter into the pan and spread evenly.  Bake for 25 – 30 mins or until a toothpick comes out clean.
  6. Cool completely before attempting to add the topping.
  7. Melt the chocolate with the vegetable oil over a steaming water and then drizzle over the cooled cake.
  8. Sprinkle over the crushed candy canes.
  9. Let the topping cool completely before attempting to cut into squares and then triangles.
Chocolate and Mint Triangles
Chocolate and Mint Triangles
Chocolate and Mint Triangles with crushed candy canes
Chocolate and Mint Triangles with crushed candy canes

 

Chocolate and Mint Traingle
Chocolate and Mint Triangle

 

 

 

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