I tried another recipe from Jennifer Carden's Toddler Cafe, but I changed it up a bit. Going off of the "Toddler Truffles" recipe, which uses a can of black beans, butter, sugar and eggs (to name few of the basic ingredients required), I created actual chocolate truffles.
Instead of black beans, I used kidney beans, drained and rinsed (that's what was in my cupboard) and I added 6 Tablespoons of cocoa powder to the recipe. My kids love these! They look, smell and taste almost exactly like brownies, but don't have any flour in them at all!
And apparently scooping anything into a ball for snacktime makes it an instant sensation amongst the preschool set. My son never eats as much fruit as when we scoop melons into balls, and he especially loves to scoop it himself!
1 can dark beans (I used dark red kidney beans)
4 Tbsp. softened butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup finely chopped nuts (I chopped some peanuts in my coffee grinder)
4-6 Tbsp. cocoa powder
1/2 tsp. baking powder
Pinch of salt
Preheat oven to 300 degrees F. Grease an 8x8" pan.
I blended the first 6 ingredients with my stick blender, then added the eggs.
Pour into greased pan and bake for 30-40 minutes, or until the edges begin to look crisp.
As it cools, use a scooper or your hands to form 1" balls. Dust with powdered sugar to make "snowballs." You could also just cut these like brownies.