Rich, fudgy, chocolatey brownies. These wholesome dreamy squares will definitely impress your friends and family. Nobody will guess these brownies are actually good for you. GF, Paleo, vegan, naturally sweetened and filled with plant-based protein. Did I say they are absolutely delicious?
Servings: 9 small brownies
¼cupof coconut oil melted – plus a little more for greasing the pan
1tspof pure vanilla extract
⅓cup+ 1 Tbsp of cacao powder
½tspof baking powder
1 ½cupof cooked black beans – or a 15 oz can
Preheat the oven at 350 °F / 180 °C.
Toast the pecans in the oven for about 7 minutes. Just be careful, pecans burn easily, and we want them lightly toasted.
In the meantime, grease a 20x20 cm / 8x8” pan with a little coconut oil.
Place the toasted pecans in a food processor and process into a coarse flour.
Add dates, coconut nectar (or maple syrup), almond milk, coconut oil and vanilla and pulse to combine.
Add the rest of the ingredients to the food processor and process until a thick, smooth, chocolatey mixture forms. It might take a couple of minutes and you might need to stop a few times to scrape down the sides.
Transfer the batter to the pan and bake for 20 – 25 minutes.
Allow to cool before eating. They will finish setting as they cool down.
Enjoy this (secretly healthy) delicious treat with a scoop of vanilla ice-cream!
*I use coconut nectar for two reasons. One, we don't have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.