Description
These brownies are delicious, gooey and fudgy and couldn’t be more of a whole food plant-based sweet treat. They are are oil-free, sweetened with dates and can be made gluten-free too.
Ingredients
Scale
- 15 oz (425 grams) black beans (drained and rinsed)
- 1 1/2 cups date paste or maple syrup
- 2 tablespoons ground flax seeds
- 1/2 cup raw cacao powder
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup barley flour (or whole wheat pastry flour) but gluten-free flour works great in this recipe too!
- 1 cup / 175 grams / 6.2 oz chocolate chips or grinded dark chocolate (at least 75% cacao)
Instructions
- Blend the black beans and date syrup in a food processor until smooth. Add and pulse in the remaining ingredients until well blended. Place in a baking mold with parchment baking paper. Bake at 350 °F for 25-35 minutes until a fork or toothpick comes out clean. Let the brownies cool down completely and serve.
Notes
I used coconut flour as decoration, but that is totally optional.