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!
2 cans Black Beans, rinsed
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
1/8 -1/4 cup Cacao Nibs
1 handful Crushed Walnuts
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.
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!