Salt-Free, Oil-Free, Sugar-Free Dessert Recipe (It Actually Tastes Amazing)
By Alison Wickmann
SOS-free is a diet that veers away from added salts, oils and sugars. The food consumed is based off of the principle that the salt, oil and sugar that is naturally derived in the food supplies for balanced health.
The Balanced Blonde is an advocate of SOS-free and shares unique baking recipes. Try creating her ultra fudge brownies that are healthy and surprisingly tasty. You may not know the difference!
- 1 can or carton of salt-free black beans, drained and rinsed
- 10 medjool dates, pitted (soak them in warm water for 10 minutes before blending if you ever have trouble blending them)
- ½ cup raw organic cacao powder
- ½ cup melty tahini
- ½ cup gluten-free oats
- ¼ cup ground flaxseed (separate from the flax egg)
- ¼ cup water
- 1 “flax egg” (1 tablespoon ground flax, mixed with 3 tablespoons water)
- 1½ teaspoons baking soda
- 1 teaspoon vanilla extract (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Make your fax egg by mixing 1 tablespoon flax seed with 3 tablespoons water, let it sit for a few and set it aside.
- Add the drained beans, medjool dates, cacao powder, tahini, oats, vanilla extract, flax and water and blend until silky smooth. Add in a bit more water if you’re having issues.
- Then, add your flax egg and baking soda and blend again. Pour batter into a non-stick brownie pan and pop into the oven for 20 minutes.
- At 20 minutes, take a peak and see if the top is browning and starting to firm. If not, leave in for a few more minutes but keep an eye on it before the top starts to burn.
- Take the brownies out of the oven, and let them cool for 20 minutes until they’re nice and firm. If you have trouble getting them to firm up, pop them in the fridge for about an hour after baking.
- Slice them up into your size of choice, drizzle with some extra tahini.