3 Gluten Free Mason Jar Desserts | Collab with Mind Over Munch

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Double Chocolate Black Bean Brownies

1 can black beans (15oz), rinsed and drained
2/3 cup sugar
¼ cup cocoa powder
2 eggs
¼ cup coconut oil OR vegetable oil
1 tsp vanilla extract
½ tsp baking powder
1/3 cup chocolate chips
½ cup chopped walnuts (optional)
Preheat oven to 350°F.
In the bowl of a food processor combine black beans, sugar, cocoa powder, eggs, coconut oil, vanilla, baking powder and salt.
Blend for 2-3 minutes or until batter is very smooth. Don’t forget to scrape down the sides 
Stir in chocolate chips and walnuts.
Scoop batter into 6 well-greased 125mL mason jars.
Bake at 350° for 30 minutes or until a toothpick inserted into the
centre comes out clean.
Enjoy!
Carrot Cake
1½ cups rolled oats (gluten-free)
¼ cup brown sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp ginger
1 egg
½ cup applesauce OR mashed banana
½ cup milk
½ tsp vanilla extract
¾ cup shredded carrot
1/3 cup pecans, chopped
¼ cup raisins
Preheat oven to 350°F.
In a large bowl combine rolled oats, brown sugar, baking powder,
cinnamon and ginger.
Stir well and set aside.
In a medium bowl whisk egg, milk, applesauce and vanilla.
Pour wet ingredients into dry ingredients.
Stir in carrots, pecans and raisins.
Scoop batter into well-greased mason jars.
Bake at 350° for between 25 and 30 minutes.
If tops begin to brown too quickly, cover loosely with foil.
Enjoy!
Plum Crumble

For the filling:
6-8 plums, pitted and sliced
1 tbsp cornstarch
¼ cup honey
½ tsp cinnamon
For the crumble:
½ cup rolled oats (gluten-free)
1/3 cup almond flour
1/3 cup pistachios
¼ cup brown sugar
¼ cup butter
Preheat oven to 350°F.
In a large bowl toss plums with cornstarch and cinnamon until they are well-coated.
Add honey and toss well.
Scoop into 6 well-greased 125mL mason jars.
In a medium bowl, combine rolled oats, almond flour, pistachios,
brown sugar and room-temperature butter with your hands until mixture becomes crumbly.
Sprinkle mixture over the top of each jar.
Bake at 350° for between 25 and 30 minutes.
If tops begin to brown too quickly, cover loosely with foil.
Enjoy!
Chocolate Peanut Butter Tarts

For the tart shell:
¾ cup dates, pitted
¾ cup roasted salted peanuts
2 tbsp cocoa powder
For the filling:
1 large avocado
1 tbsp agave nectar
¼ cup peanut butter
1 tsp cocoa powder
In a food processor, blend dates, peanuts and cocoa powder until mixture resembles coarse crumbs.
Press mixture into 6-8 well-greased mason jar lids to create the tart shell.
Chill shells in the freezer while you prepare your filling.
In a food processor blend avocado, agave nectar, peanut butter and cocoa powder until they reach a smooth consistency.
Transfer filling to a piping bag and pipe filling into each tart shell.
Top each tart with crushed peanuts.
Chill for 10-15 minutes in the refrigerator before removing tarts from mason jar lid.
Enjoy!
***IMPORTANT Most mason jar manufacturers do not recommend baking in mason jars as there is a risk of the jars cracking in the oven. I have never personally had an issue with this but it is important to understand the risks involved.