I don’t know what it is about vegan desserts but I find that they are even yummier than the classic ones filled with refined ingredients. Plus the added bonus when it’s jammed packed with black beans for added protein, YES PLEASE!
Prep Time – 10 minutes
Cook Time – 35-40 minutes
Servings – 12
Ingredients
14oz of can of black beans (drained and rinsed)
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp of water)
3 Tbsp Coconut Oil
¾ cup of Cocoa Powder
¼ tsp Salt
1 tsp Pure Vanilla Extract
½ cup Maple Syrup
1 ½ tsp Baking Powder
½ cup Carob Chocolate Chips
Instructions
- Preheat oven to 350F. In a blender or food processor, combine the ground flax and water and blend to create the flax eggs.
– - Drain the black beans in a strainer and rinse well. Add into the blender along with the cocoa powder, coconut oil, salt, vanilla, baking powder and maple syrup. Blend on high until the mixture is smooth.
– - In a 9×9 inch square pan, rub coconut oil in the pan to prevent the brownies from sticking. Pour the batter into the pan and add the chocolate chips. With a spatula, spread the batter evenly in the pan and place in the oven for 35-40 minutes or until a toothpick comes out clean from the middle.
– - Allow it to cool in the pan and cut into squares and serve. Keep in an airtight container to keep freshness.
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