Ingredients
240g Black Beans, Cooked (equivalent of 1 can, drained and rinsed)
12 Medjool Dates, Pitted
2 Tbsp Raw Cacao Powder
2 Tbsp Peanut Butter (made of nothing but peanuts and salt - check label)
1,5 Tbsp Coconut Oil, Melted
1 Tsp Sea Salt
45g Dark Chocolate 85%
0,5 Tbsp Coconut oil
Large pinch sea salt flakes (optional)
Preparation
Honestly they aren't really brownie-like. More fudgy than anything. But we call them brownies at mine, for some reason.
This recipe makes 16 - feel free (and wise) to make double
Step 1
Black beans, (pitted) medjool dates, cacao, peanut butter, salt and melted coconut oil all go in a blender. Blend for a few minutes, stopping from time to time in order to scrape down the sides.
Step 2
Line a shallow tray/dish (roughly 30x12 cm) with baking paper. Once the dough in the blender has become fudgy and can easily be formed into one big ball, transfer it to the lined dish/tray and even it out with a spatula, making sure you reach all corners.
Step 3
Melt the dark chocolate with half a tablespoon of coconut oil and mix it well. Then pour the mix on top of the fudgy dough and spread it out evenly. Leave it in the fridge for about 30 mins to cool and set slightly before sprinkling sea salt flakes on top. Then transfer to the freezer if you, like me, prefer the bites to be consumed less quickly.
Options
If you prefer a less cold version (and, frankly, a more aesthetically pleasing version), you can simply roll the dough into 16 balls and drizzle the chocolate and salt on top after which you let them set in the fridge.