Healthy Churros 2.0

Ingredients

• 1 can Cooked butter beans, giant beans, or lima beans (Use one 15 oz can, drained, or 240 g cooked beans.)
• 0.5 cup Almond butter
• 0.5 cup Dates (Pitted and soft.)
• 1 tsp Vanilla extract

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   Drain the beans thoroughly. Add the beans, almond butter, pitted soft dates, and vanilla extract to a food processor.

3. 3

   Process until the mixture is completely smooth and forms a thick, pipeable dough. Stop and scrape down the sides as needed.

4. 4

   Transfer the dough to a piping bag fitted with a star tip. Pipe churro-shaped strips onto the prepared baking sheet, leaving a little space between them.

5. 5

   Bake at 350°F (175°C) for about 20 minutes, until the churros are set and lightly browned on the outside.

6. 6

   Let the churros cool briefly on the baking sheet before serving. They can be enjoyed warm or at room temperature.

Notes

The post states a total of 51.56 g plant-based protein, but its separate almond-butter line lists 150 g while the recipe measurement is ½ cup (120 ml). The nutrition estimates here use the recipe's stated ½-cup/120-ml measurement. The transcript says “20g butter beans,” which appears to be an audio or transcription error; the written recipe's 15 oz can or 240 g cooked beans is used as definitive.

Nutrition per serving

• dessert
• breakfast
• vegan
• plant-based
• high-protein
• gluten-free
• dairy-free
• oil-free