CACAO BLACK BEAN BROWNIE

These decadent brownies are sweet, fudgy and will win over the fussiest of eaters. Filled with good-for-you, high-fibre ingredients these brownies will make your heart and your tastebuds happy. 

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Tomato

WHAT YOU'LL NEED 

  • ½ cup dry black beans, pre-soaked and cooked (1½ cups cooked)

  • ¾ cup pitted dates

  • ¾ cup wholegrain rolled oats

  • ½ cup soy milk

  • 3 tbsp peanut butter

  • ½ cup cacao powder

  • 1 tsp vanilla extract

  • 1 tsp baking powder (aluminium free)

  • ½ tsp baking soda

  • Unsalted pistachio nuts, finely chopped (optional)

Chili Bowl

LET'S GET BAKING

  1. Preheat the oven to 180°C.

  2. Soak the dates in boiling hot water for 10 minutes, then remove the dates and keep ¼ cup of the water.

  3. Soak the oats in the soy milk for 10 minutes, allowing for complete absorption.

  4. Add the black beans, dates (and water), oats, peanut butter, cacao powder, and vanilla essence to the food processor, and process just until smooth.

  5. Add the baking powder and baking soda; process just until combined.

  6. Transfer the mixture to a baking pan with parchment paper (or use a silicone cake pan), spreading the top out evenly.

  7. Sprinkle with pistachios, if using.

  8. Bake for 15-17 minutes, until slightly cracked at the top and slightly firm inside but still quite gooey.

  9. Remove from the oven, allow to cool in the pan for at least 15 minutes. Transfer to a cooling rack and let cool completely before slicing.

  10. Keep in an airtight container in the fridge for up to 5 days.

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