I don’t know about you, but before I started experimenting with plant-based ingredients, I would have sworn that a brownie recipe made with black beans would not pass the test of my family. We were all truly completely surprised at how delicious this recipe is! And so easy to prepare too! The best chocolate vegan brownies, ever! Let me know in the comments below if you agree!
Makes 12 delicious gluten-free brownies.
Ingredients
1 can black beans (240g drained weight)
1/2 avocado
1 cup brown sugar (suitable for vegans)
3 tbsp cacao powder
1/2 cup raw, walnuts (*optional soaked)
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)
Directions
- Place the beans, avocado, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
- Transfer to a parchment paper-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- Cut into bars. Yield: 1 dozen.
NOTES: SOAKING YOUR NUTS
Soaking walnuts removes the bitterness and makes them healthier too.
SOAKING NUTS
ALMONDS
- 4 cups almonds
- 1 tbsp unrefined sea salt
- filtered water (enough to cover nuts)
Soak overnight or a minimum of 7 hours
Dehydrate for 12-24 hours or until crisp
MACADAMIA NUTS
- 4 cups raw macadamia nuts
- 1 tbsp unrefined sea salt
- filtered water (enough to cover nuts)
Soak overnight or a minimum of 7 hours
Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)
CASHEWS
- 4 cups raw cashews
- 1 tbsp unrefined sea salt
- filtered water (enough to cover nuts)
Soak overnight or a minimum of 7 hours
Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)
PECANS & WALNUTS
- 4 cups raw pecans or walnuts
- 2 tsp unrefined sea salt
- filtered water (enough to cover nuts)
Soak overnight or a minimum of 7 hours
Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)
PINE NUTS & HAZELNUTS
- 4 cups pine nuts or hazelnuts –
- 1 tbsp unrefined sea salt
- filtered water (enough to cover nuts)
Soak overnight or a minimum of 7 hours
Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)
PUMPKIN SEEDS
- 4 cups pumpkin seeds
- 2 tbsp unrefined sea salt
- filtered water (enough to cover pumpkin seeds)
Soak overnight or a minimum of 7 hours
Dehydrate for 12 hours or overnight (do not use temperature above 150°F).
