1cup oat flourUse 1 cup of old fashioned oats and blend in a food processor to create the oat flour
115 canblack beans, drained and rinsed
1/2cupcocoa powder, unsweetened
1/4tspbaking powder
7dates, pitted and softened, soften in warm water for 5 minutes to softenapprox. 1/2 cup of dates
1/4cupmaple syrup
1/2 cupalmond buttersubstitute butter of choice, you can also omitt the nut butter
1flax egg1 tbsp of ground flaxseed, 3 tbsp of water and stir and let set for 5 minutes
1/2tspvanilla
1/8tspsalt
1cupwater
Instructions
Preheat the oven to 375 degrees. Line a 11x7 baking dish with parchement paper.
Add the oat flour, cocoa, baking powder to the food processor and blend for about 20 seconds or until blended
Add the black beans, maple syrup, almond butter, flax egg and salt and blend for about 20 seconds.
Next add in the water. Blend for about 30-60 seconds or until blended.
Line a baking dish with parchment paper. Pour the batter into the dish. Spread the batter evenly in the dish
Bake in the oven for 18-20 minutes. Test with a toothpick or knife to see if the brownies are finished. Let the brownies cool for about 10 minutes and serve.
Notes
These chewy chocolate brownies go great with fresh fruit or raspberries and topped with cashew vanilla cream.