Refined-Sugar-Free Black Bean Brownies
Ingredients
-
1
15-oz can
black beans (well rinsed + drained)
-
2
Tbsp
flaxseed meal (to make flax eggs)
-
5
Tbsp
water (to make flax eggs)
-
3
Tbsp
coconut oil (melted)
-
¾
cup
unsweetened cocoa powder
-
¼
tsp
sea salt (plus more for topping)
-
1
tsp
pure vanilla extract
-
¼
cup
coconut sugar
-
¼
cup
maple syrup
-
1½
tsp
baking powder
-
⅓
cup
chopped raw pecans (plus more for topping)
-
¼
cup
unsweetened coconut (plus more for topping)
-
¼
cup
vegan chocolate chips (plus more for topping)
-
¼
cup
date caramel
Instructions
- Preheat the oven to 350°F (176°C) and lightly grease a 12-slot standard muffin pan.
- Prepare flax eggs by combining flaxseed meal and water in a food processor, pulse, and let rest.
- Add the remaining ingredients (except for pecans, date caramel, coconut, and chocolate chips) to the food processor and puree until smooth.
- Add the pecans, coconut, and chocolate chips, and pulse to combine.
- Spoon the batter into the muffin tin and smooth the tops.
- Add 1 tsp of date caramel to each brownie and swirl with a toothpick.
- Top with remaining coconut, pecans, and chocolate chips.
- Bake for 25-30 minutes until the tops are dry and edges pull away from the sides.
- Let cool for 20-30 minutes before removing from the pan.
Nutrition Facts (estimated)
Servings
11 brownies
Calories
178
Total fat
9.6g
Total carbohydrates
24.2g
Total protein
3.9g
Sodium
166mg
Cholesterol
0mg
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