Avocado Black Bean Brownies

Ingredients:
1 rounded TBSP ground flax seed
2TBSP + 3 TBSP coconut or almond milk
1 1/2 cups (1 can) black beans - drained and well rinsed
1/2 ripe avocado
1 tsp vanilla
1/2 cup sweetener of choice (I used maple syrup-use a quarter cup if using honey)
1/2 cocoa powder
1/4 tsp baking soda
1/2 tsp baking powder
1/4-1/2 cup chocolate chips

Preheat oven to 350. Combine flax and 2 TBSP milk and set aside.

In a blender or food processor (or NINJA!) combine black beans, avocado, vanilla, sweetener, remaining 3 TBSP milk and flax mix - blend until smooth.

Add cocoa powder, baking soda and baking powder - continue to blend, scraping down the sides. The mixture should be thick but if it's so thick that it won't puree, add an additional TBSP of milk.

Stir in chocolate chips and spread in a square, greased baking dish.

Bake for 30-40 minutes, until slightly firm on top. It will not have the same consistency as normal brownies when it's hot - it will be a little mushy. Let sit about 30 minutes, it will set up more as it cools.

Chilled Avocado & Cucumber Soup

Ingredients:

1 chilled cucumber - peeled and cut into 3 equal pieces 

1 avocado - cut in half

2 green onions - chopped

1/4 cup mint leaves - chopped (optional)

1/2 cup coconut milk

1 1/2 cups cold water

salt and pepper to taste

Coarsely chop 2 of the 3 cucumber pieces and half of the avocado. Blend together with mint leaves, green onions, coconut milk and water until very smooth. Season to taste with salt and pepper (I also used a little hot sauce). 

Chill soup 15-20 minutes. Meanwhile, chop up remaining cucumber and avocado into 1/4 inch pieces. 

Stir into chilled soup and serve.