Vegan Black Bean Brownies

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Many of you may not have even thought of using black beans for brownies but it totally works!

REALLY? Yes, it works really well! You must try it. Black beans is usually not thought of as a dessert, but when you combine it with other things, it tastes just like flour.

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I think it’s important that you get ones that are low in sodium, as too much salt may affect the way the brownies taste. Of course, if you can make the beans from scratch, that would be even better – though because that’s quite time consuming, I didn’t include a recipe for that here.

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Vegan Black Bean Brownies

2 tablespoons ground flaxseed meal
1/4 cup white grape juice
1 can low sodium black beans
1/4 cup raisins
2 pitted dates
1/4 cup cacao powder
1 tablespoon pure maple syrup
2 tablespoons extra light olive oil
1 teaspoon pure vanilla extract
2 sprinkles sea salt
2 tablespoons almond/cashew butter
1 teaspoon cacao nibs

Combine the flaxseed meal with the white grape juice and stir. Set it aside to allow it to thicken.

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Drain a can of black beans and rinse with water, and put it in the blender with the raisins and dates. Blend until it’s smooth and no big chunks can be seen.

Preheat oven to 350°F (177°C).

Add the cacao powder, pure maple syrup, olive oil, vanilla extract, sea salt, almond/cashew butter and cacao nibs and stir.

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Spoon the mixture into an oven tray (I used half a bread pan) and bake in the oven for about 35-40 minutes.

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Vegan Black Bean Brownies
Serves: 2
 

Ingredients
  • 2 tablespoons ground flaxseed meal
  • ¼ cup white grape juice
  • 1 can low sodium black beans
  • ¼ cup raisins
  • 2 pitted dates
  • ¼ cup cacao powder
  • 1 tablespoon pure maple syrup
  • 2 tablespoons extra light olive oil
  • 1 teaspoon pure vanilla extract
  • 2 sprinkles sea salt
  • 2 tablespoons almond/cashew butter
  • 1 teaspoon cacao nibs

Instructions
  1. Combine the flaxseed meal with the white grape juice and stir. Set it aside to allow it to thicken.
  2. Drain a can of black beans and rinse with water, and put it in the blender with the raisins and dates. Blend until it’s smooth and no big chunks can be seen.
  3. Preheat oven to 350°F (177°C).
  4. Add the cacao powder, pure maple syrup, olive oil, vanilla extract, sea salt, almond/cashew butter and cacao nibs and stir.
  5. Spoon the mixture into an oven tray (I used half a bread pan) and bake in the oven for about 35-40 minutes.

 

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