1 425 g can black beans
2 flax eggs
3 Tblsp coconut oil, melted
3/4 cup raw cacao powder
1/4 tsp sea salt
1 tsp pure vanilla paste
1/4 cup coconut sugar
1/4 cup maple syrup
1 1/2 tsp baking powder
1/3 cup chopped raw pecans
1/4 cup coconut flakes
1/4 cup chopped up dark vegan chocolate
How to make a flax egg:
For 1 egg, place 1 Tbsp ground flaxseed in a small bowl with 2 Tbsp warm water and let it sit for 10 mins to allow it to get thick.
How to make date caramel:
Soak 12 dates in a cup of wam water for half an hour - blend dates and water in your blender.
Black Bean Brownies (adapted from a Minimalist Baker recipe)
28th October 2016
Preheat oven to 175 degrees C, and lightly grease a 12 hole standard size muffin tray.
Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients (besides pecans, date caramel, coconut and chocolate chips) and puree for about 1-2 minutes, you want it smooth.
Add pecans, coconut and chocolate chips and pulse to combine
Add this mix to the prepared muffin tray and smooth the tops. Then add 1 tsp date caramel to each brownie and carefully swirl with a toothpick or knife.
Top with remaining coconut, pecans, and chocolate chips. Then bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides of the tray.
Remove from oven and let cool for 20-30 minutes before removing from pan. The insides are meant to be gooey, so don't be concerned if they seem too moist.
Store completely cooled leftovers in an airtight container for up to a few days. Will keep in the freezer up to 1 month.