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BLACK BEAN CHOCOLATE BROWNIES

Serves 12

Difficulty level: Easy-Medium

Time: 15 minutes preparation time + 25 minutes cooking

Image by Honey Yanibel Minaya Cruz

You can use canned black beans for this recipe, which definitely makes it faster, but I encourage you to use dried beans and cook them yourself where possible, to avoid unnecessary preservatives and additives that are contained within canned foods. 

 

The processing that occurs to food before canning, also kills a lot of the nutrient content within the food and therefore you are left with a less-nutritious product.

Ingredients

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150g fresh medjool dates, pitted

400g dried black beans

80ml extra virgin olive oil

50g raw cacao powder

40g raw honey or pure maple syrup

40g almond meal

1 tsp baking powder

1 egg

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Optional

A handful of hazelnuts

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Method

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  • Preheat oven to 160 degrees and line a 20cm cake tin with parchment paper.

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  • If you are using dried black beans, soak them in a bowl of water overnight.  In the morning drain and rinse the black beans thoroughly.

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  • Boil the soaked black beans in a saucepan until beans are tender.  Drain the beans and leave to cool for 20 minutes.

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  • If you are using canned black beans, drain the beans and rinse thoroughly with water to ensure all liquid is removed from the beans.

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  • Place the dates in a bowl, cover with boiling water and let sit for 10 minutes to soften.
     

  • Add all ingredients, except the hazelnuts, into a food processor and blend until smooth.  Discard the water from the dates.

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  • Stir hazelnuts through the mixture.

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  • Pour mixture into prepared cake tin and bake for 20-25 minutes or until a knife/skewer inserted, comes out clean.

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  • Serve with berries of your choice and a dollop of coconut yoghurt as an optional extra if having as a healthy dessert.

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