Vegan Black Bean Brownies
These deliciously rich vegan brownies are made out of black beans, oats and dates. They make for a perfect healthy alternative to the classic brownies. It's easy to make, so chocolaty and you won't even notice how good they are for you!
Servings: 16 squares
Equipment
- Food processor
Ingredients
- 10 large Medjool dates pitted
- 15 oz canned black beans rinsed and drained very well
- 1 cup rolled oats
- 1/4 cup raw cacao powder + 2 tbsp
- 3 tbsp coconut oil
- 2 tbsp chia seeds
- 1/4 tsp pinch of salt
- 1 tsp baking powder
- 3/4 cup vegan dark chocolate chips plus more for topping
Instructions
- Pre-heat the oven at 325°. Line an 8 x 8 or 9 x 9 baking dish with parchment paper.
- In a small sauce pot, combine the medjool dates with 1 cup of water and bring to a boil. Keep on boiling for about 7 minutes, uncovered, then mash the dates to form a paste. You want to remove from the heat and mash the dates when there is just a little water at the bottom of the sauce pot so you can create a moist creamy date mixture (see picture in the blog).
- In a food processor, combine the date paste, drained black beans, oats, cacao powder, coconut oil, chia seeds, baking powder and salt. Process until smooth.
- Then, add the chocolate chips and pulse a few times, just to incorporate them, but trying to keep some chocolate intact.
- Transfer the brownie batter to the prepared baking dish, press gently with a spoon to even the dough and sprinkle with a few extra chocolate chips pressing with your hands to sink them in the dough slightly.
- Cook uncovered in the oven for 30 minutes. Let sit at room temperature for 15-20 minutes before cutting in squares (cut in 9 or 16 squares).
Video
Notes
- Store the brownies in the fridge for up to 5 days or up to 3 months in the freezer (cut in squares before freezing for easy single portion sweet treats).