Everyone who has tried these brownies has said the same thing: “I can’t believe these are made with black beans!…..these are so good!” These rich, semi-sweet, moist treats are gluten and flour free, almost dairy and sugar free and very easy to make (If needed they can be made vegan and totally sugar and dairy-free). If you want them a touch sweeter use a sweeter chocolate or melt then drizzle chocolate on top.
Oven 350 degrees.
9 x 9 Pan, greased with Coconut Oil and dusted with Cocoa
Puree and blend:
2 cans Black Beans, canned or cooked
2 large Eggs
1/3 cup Agave Nectar
3/4 cup Raw Cocoa Powder
1/3 cup Coconut oil or unsalted butter (melted)
2 teaspoons Vanilla
3 tablespoons Almond, Rice, Hemp, Coconut or Soy Milk (water will work too)
3 tablespoons Instant Coffee with 3 tablespoons water or 1/4 cup strong brewed Coffee/Espresso
Small bowl, sift together:
3 tablespoons Tapioca Starch (or Corn Starch)
1 tablespoons Cinnamon
1/2 teaspoon Sea Salt
Blend into the wet ingredients.
1/3 cup Dark Chocolate, chopped
Pour into prepared pan. Bake till set, about 20 minutes. Cool to room temperature before cutting into squares.
If keeping longer than a day, store in fridge.
If you’re happy with the healthyness of the black beans and feel like a little extra sugary treat try this delicious add in: Substitute the coffee for a 1/4 cup of Kahlua.
If you wish to go totally sugar-free: Substitute the chocolate for unsweetened carob chips (or sugar-free chocolate).
Egg-free or vegan: Use your favourite egg replacer