Vegan & Gluten free
Now these are some seriously amazing Chocolate & pecan brownies! Not just because they taste soooooOOOOooooo good, but because they are suitable for vegans, anyone with a gluten allergy and they are packed with protein and fiber!
So what is the base of these brownies I hear you cry. Black beans are the base, which is where the protein and fiber comes from. This recipe uses tinned black beans, so not only is it very cost effective, it is also very simple.
It doesn’t get much easier
The great things with this brownie is that it is pretty much a “throw it all in the blender” type recipe. Now tell me, who doesn’t like that kind of recipe? Also, remember that there is no egg etc in this recipe, so try the mixture before cooking. That way if you want it a little sweeter etc you can add more.
If you have an allergy or just don’t like nuts then remove them from the recipe. Alternatively, if you have a favourite kind like peanuts, hazelnuts, walnuts etc then simply substitute.
This will make a seriously chunky brownie, I used a 7½ inch square cake tin.
- 2 x 400g tins Black beans- washed & drained (each tin is around 200g when drained)
- 4 x
- 80g dark chocolate
- ½ cup of Coconut oil
- 5 dates
- 1 x cup of oats
- 2 x
- pinch of salt
- ¾ cup of Maple syrup
- handful of chopped pecan nuts or alternative
- Preheat your oven to 175°c.
- Place your cocoa powder, black beans, oats, dates, salt, baking powder in a blender and blitz until smooth.
- Melt the coconut oil and dark chocolate together. You can do this either by putting in a bowl above a pan of boiling water and stir until melted. The other way is to place in the microwave until melted together.
- Now put the coconut oil and chocolate mix in the blender along with the rest of the ingredients and blend.
- At this point, you can try a little of the mix to make sure it is sweet enough, if not, add a little more maple syrup. It will be a very thick mix not runny. Mix in your nuts.
- Now line your baking tin with either baking parchment or brush a little melted butter around the sides and bottom and dust with cocoa powder.
- Put your mix in the tin and press down until level. Place in the oven for 25 – 30 minutes (until firm and hot throughout).
- Leave to cool and enjoy.
Like what you see?
If you like the look of this recipe and fancy seeing some more then come and be social, check out The Urban Canteen on Instagram, Facebook, Twitter and Youtube. Leave comments, like, share subscribe and be part of an ever growing community. We love hearing from you guys, so get in touch and get social.
As always, thank you very much for taking a look #theurbancanteen