Friday, 16 June 2017

Vegan Flourless Black Bean Brownies

Have you tried black bean brownies before? I remember that they were all the rage a few years ago, but I never really found a recipe I liked. They tasted like a just alright (but slightly cardboard-y) chocolate cake, but nothing like a decadent brownie. And then we shouldn't call them brownies, right?

These brownies are made entirely from beans instead of flour, and they are also sweetened with dates and some coconut sugar instead of refined sugar. They are also lower in fat than your average brownie recipe. So... they are fairly healthy. BUT (and this is the most important part) they are also so fudey and delicious! No cardboard box in sight :) They are also slightly spicy from some added cinnamon and ginger. For best results let them cool completely before slicing (and eating). Serve with your favourite tea and enjoy ♥.

Happy weekend!


Vegan Flourless Black Bean Brownies

2 tbsp chia seeds + 2/3 cup (1 1/2 dl) water
2 cups (5 dl) cooked black beans
1/5 cup (1/2 dl) virgin coconut oil
1 tsp baking powder
2 tbsp hazelnut butter (or other nut butter)
1/2 cup (1 dl) cacao or cocoa powder
1/2 cup (1 dl) coconut sugar
1/2 tsp salt (use less if using salted nut butter)
15 small fresh and juicy dates, pitted
1 tsp cinnamon
2 tsp grated fresh ginger root

1. Warm the oven to 175 derees C/ 350 degrees F.
2. Stir the chia seeds into the water in a cup or small bowl. Set aside for a few minutes until the seeds have absorbed all the liquid.
3. Blend together all the other ingredients in a food processor with an S-blade. Add the soaked chia seeds and blend again until the batter is smooth.
4. Spread the batter into a cake tin ( I used a round cake tin in silicone).
5. Bake in the oven for about 35 minutes. The brownie will appear undercooked at this point, but it will set as it cools. Let cool completely before slicing.

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