Black Bean Brownies
Ingredients
- 1 400g tin black beans drained and rinsed
- 3 medjool dates
- 2 tbsp almond or cashew butter
- 1 flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water and left for 10 minutes to gel up)
- 1.5 tbsp coconut oil or vegan butter melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 4 tbsp maple syrup or liquid sweetener of choice
- 5 tbsp cocoa powder
- 65 g dark chocolate chips
- 1-2 tbsp dairy-free milk of choice
Instructions
- Preheat the oven to 180C and grease a muffin tin lightly with oil.
- Add all of the ingredients (apart from the chocolate chips) to a food processor or blender and pulse until a brownie batter forms.
- Stir in the chocolate chips (preserve a few for topping).
- Fill the muffin tin with the batter - it should make around 6 muffins. Top each one with a few more chocolate chips and place in the oven to bake for 20-23 minutes.
- Let them cool for 15-20 minutes before carefully removing from the tin. These will keep in an airtight container for 3-4 days.