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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!

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Prep Time – 10 minutes

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Cook Time – 35-40 minutes

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Servings – 12

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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
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  1. Preheat oven to 350F. In a blender or food processor, combine the ground flax and water and blend to create the flax eggs.
  2. 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.
     –
  3. 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.
  4. 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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