Ingredients
- 2 cups cooked black beans
- 3 eggs
- ¼ cup coconut oil (melted)
- 1 tsp vanilla Extract
- ¼ tsp sea salt
- ¾ cup cocoa powder
- ¼ cup coconut sugar
- ¼ cup raw honey
- 1 tsp baking powder
- 100 grams dark organic chocolate
- ¼ cup sliced almonds
Method
Preheat oven to 350ºF (177ºC) and line an 8 x 8 baking dish with baking paper. (Use a bigger dish if making more than 9 servings.)
Add the cooked black beans and eggs to a food processor. Turn it on and stream in the coconut oil. Let the food processor blend for about 60 seconds or until the black beans are smooth.
Add vanilla, salt, cocoa powder, coconut sugar, honey and baking powder to the black bean batter. Blend until all incorporated, scraping down the sides of the bowl as needed.
Add half of the chocolate to the brownie batter and pulse 5 or 6 times until mixed in.
Transfer the brownie batter to the prepared baking dish and smooth it into an even layer. Sprinkle the remaining chocolate and sliced almonds evenly over the brownies.
Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
Let the brownies cool completely before transferring to the fridge for at least 4 hours before cutting into squares.
Enjoy (in moderation) x
