Black Bean Fudge Brownies
Servings: 12
Equipment
- Measuring cups and spoons
- Blender
- Parchment paper
- 20 cm (8 inch) square pan
Ingredients
- 1 cup Cooked Black Beans just under ½ a cup when dry
- ¼ cup Coconut Oil
- ½ teaspoon Sea Salt
- 1 teaspoon Vanilla Extract
- ¼ cup Maple Syrup
- ½ cup Pitted Dates I used Deglet Noor
- ¼ cup Hot Water
- ⅓ cup Cocoa Powder
- 1 tablespoon Chia Mixed with 3 tablespoons Water
- ½ cup Almond Flour
- ½ cup Chopped Dark Chocolate or Mini Chips
Serving
- Sea SaltVanilla Coconut Cream
- Berries
- Cacao Nibs
Instructions
- Begin by mixing the chia seeds with the 3 tablespoons. water and set them aside. Combine the dates with the ¼ cup hot water and let them soften for 15 minutes or so. Once they soften, mash them a bit with a fork.
- Combine the black beans, coconut oil, sea salt, maple syrup, and mashed dates with water, cocoa, and chia egg in a Vitamix or high speed blender. Blend until the mixture looks smooth and you no longer see any bean or date pieces.
- Empty the contents into a bowl and stir in the almond flour and chocolate chips.
- Spread the mixture into a parchment lined 20 cm (8 inch) square pan and bake at 175°C (350°F) for 40 minutes.
- Once cool, you can slice and eat the brownies as is, sprinkle with sea salt, or top with coconut cream and raspberries for something extra special. Left overs keep well in the fridge or freezer.