Vegan Chewy Chocolate Brownies
Vegan Chewy Chocolate Brownies made from black beans and almond butter.
Use 1 cup of old fashioned oats and blend in a food processor to create the oat flour
black beans, drained and rinsed
cocoa powder, unsweetened
dates, pitted and softened, soften in warm water for 5 minutes to soften
approx. 1/2 cup of dates
substitute butter of choice, you can also omitt the nut butter
1 tbsp of ground flaxseed, 3 tbsp of water and stir and let set for 5 minutes
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.
These chewy chocolate brownies go great with fresh fruit or raspberries and topped with cashew vanilla cream.
Shelly Hughes, Plant Based Foody, LLC