Black bean brownies
- 1.5 cup black beans cooked
- 2 flax eggs 2 tablespoons ground flaxseed + 5 tablespoons water, stir and let it sit for 5-10 minutes
- 50 g almonds roasted
- 50 g coconut sugar
- 40 g carob ground
- 60 g cacao powder
- 1-2 tablespoons agave
- 7-8 tablespoons almond milk or any other alternative
- 2 teaspoons baking powder
- 3 tablespoons coconut oil
- 180 g apple sauce
Preheat oven to 180 °C. Prepare small cylinder silicone molds (sheet of 12) and grease them with coconut oil.
To prepare flax eggs, simply grind flax seeds in a coffee grinder. Mix 2 tablespoons of grounded flax seeds with 6 tablespoons of water and stir well. Place the bowl of flax eggs in the fridge for a minimum of 15 minutes.
Place all ingredients into a food processor and process until fully combined and smooth. If the mixture is too thick, you can add 1 or 2 more tablespoons of almond milk and process again.
Spread the mixture into molds and bake for approx. 20 minutes until the sides start to pull away from the baking dish and the top is firm.
Remove them from the oven and let them cool. Brownies will continue to firm up while cooling.
For an extra kick, you can drizzle melted chocolate over your brownies.