Black Bean Brownies

While this recipe might be a departure from your conventional chocolate retreat, you will be surprised how much like the real thing this is!  Try for yourself!  This has become a staple for us as the black beans provide a great source of protein along with heart protective benefits and sweetened naturally with dates offering a muscle recovery package!  No added oils or refined sugars make these a great snack for the kids too!

Ingredients

2 cans Black Beans, rinsed

10 Dates

3 tbsp Ground Flax + 6 tbsp warm water (for 3 flax eggs)

2 tbsp Almond Butter

1 cup Cacao Powder

1/4 cup Buckwheat Flour (ground Buckwheat Groats)

2/3 cup Almond Milk

1 tsp Vanilla

1/4 tsp Salt

1 tsp Baking Soda

Optional

1/8 -1/4 cup Cacao Nibs

1 handful Crushed Walnuts

 

Directions

Get your dry ingredients ready and organized:  Black beans rinsed, cacao powder and buckwheat flour measured, salt, flax and almond butter ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I like to combine the flax and almond butter to make mixing easier.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the dates into quarters and remove seeds.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the warm water to the flax /almond butter combination and whisk together with a fork.

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Add the vanilla to the almond milk.

Combine all the ingredients in a food processor fitted with the “S” blade and process together.  Once all of the ingredients are processed together (don’t over-process), add the baking powder last to prevent the brownies from going flat.  Spread out in a 9″ x 13″ baking dish (lightly greased with coconut oil)

Depending on the texture you like, you can add crushed walnuts for a nice crunch as well as cacao nibs for a deeper chocolate taste.  Sprinkle over the top before baking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in the oven at 350°F for 30-40 minutes.

Check with a tooth pick to make sure nothing sticks to it and the brownies are fully cooked in the center.

Cut in to squares and place on a cooling rack for 15 minutes.  These are a bit more delicate, so take care when cutting and removing from the baking dish.

Enjoy with a fresh glass of cold almond milk and enjoy!

 

 

 

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