Vegan Black Bean Brownies

November 1, 2017

As you all know by now, I have a relentless sweet tooth and I am always on the look out for healthy alternatives. I’ve always wanted to try beans in a dessert and found this recipe form The minimalist baker, which I adapted a bit, to my taste. I love the use of the muffin tray for these, that way you get ready individual brownies 🙂

These brownies are also refined sugar free and gluten free!

Ingredients:

1 can black beans (rinsed well and drained)

2 chia eggs (2 tbsp. chia plus 5 tbsp. water left to cool in the fridge for 10 min)

3 tbsp. coconut oil

½ cup unsweetened cacao powder

¼ tsp sea salt

¼ cup coconut flour

1 tsp vanilla essence

1 tbsp. maple syrup

¼ cup coconut sugar

¼ cup date caramel and extra for topping

¼ tsp baking soda

2 tbsp. vinegar (I used apple cider vinegar)

Optional:

1/3 cup walnuts (for mixture and topping)

1/3 cup cacao nibs (for mixture and topping)

Desiccated coconut for topping

 

Method:

Preheat the oven to 180 C and lightly grease muffin tray (I used coconut oil)

Add all ingredients, apart from walnuts, cacao nibs and desiccated coconut, to a food processor

Mix until the mixture is smooth

Add walnuts and cacao nibs and pulse until combined

Spoon into muffin tray

Spread a bit of fig caramel on each muffin (a teaspoon works), top with walnuts, cacao nibs and coconut

Bake for 25-30 min

Remove from oven and let cool for 20-30 min before removing from muffin tray

Notes:

Date Caramel: Add approximately 20 dates (if not moist, soak them in hot water for 10 min) to your food processor and mix until the dates are broken up into small pieces. while the food processor is still mixing, slowly pour hot water in the mixture until it forms a paste. It shouldn’t be runny.

Try to use organic ingredients for better nutritional benefits

If you want to omit the date caramel in the mixture, you can add more maple syrup instead (1/4 cup in total)

Enjoy!

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