Black bean brownies
- 1.5 cup cooked black beans approx. 300 g
- 2 chia eggs 2 tablespoons ground chia seeds + 5 tablespoons water, stir and let it sit for 5-10 minutes
- 50 g roasted almonds ground
- 70-80 g coconut sugar
- 60 g cacao powder
- 100 g peanut butter
- 2 teaspoons baking powder
- 4 tablespoons coconut oil
- 100 g applesauce
- 7-8 tablespoons almond milk or any other alternative
Preheat oven to 180 °C. Prepare small silicone molds or muffin tins (grease them with coconut oil).
To prepare chia eggs, simply grind chia seeds in a coffee grinder. Mix 2 tablespoons of grounded chia seeds with 5 tablespoons of water. Stir and let it rest for 5 minutes to thicken.
Put black beans and applesauce in the blender and blend shortly until you get a puree. Set aside.
Place all the dry ingredients in the bowl: ground roasted almonds, coconut sugar, cacao powder, baking powder, and stir well. Now add black bean puree, chia eggs, peanut butter, coconut oil, and 6 tablespoons almond milk.
Mix with a stand or hand mixer for a couple of minutes until it all comes together.
If the batter is too thick add 1-2 more tablespoons of almond milk.
Spread the batter into prepared silicone molds or muffin tins and bake for approx. 20-25 minutes.
Remove them from the oven and let them cool down completely before taking them out. Brownies will continue to firm up while cooling.
For an extra kick, you can drizzle melted chocolate over your brownies.