Gluten Free Vegan Black Bean Brownies

brownies

(Inspired by Dr. Fuhrman’s Black Bean brownies)

Makes 12 brownies

Ingredients:

1 19 oz./793 g can black beans (salt free) or 2 cups fresh cooked black beans, drained

2 tsp vanilla extract

1tbsp chia seeds soaked in 2tbsp water (egg substitute)

2 tbsp almond butter or peanut butter

2 large medjool dates, pitted (18-24 if using smaller dates)

1 large ripe banana

1/2 cup cocoa powder

1/4c vegan chocolate protein powder

1 tbsp cinnamon

1/4c dark chocolate chips (save some to sprinkle a few on top too)

Directions:

  1. Preheat oven to 350 F/ 177 C.
  2. Chop the dates into small pieces. Combine black beans, dates, vanilla and almond butter in a food processor or Vita-Mix and blend until smooth. (Food processor preferred.)
  3. Add cocoa and cinnamon and blend again. (Do NOT add cocoa until the previous ingredients are blended or it will be virtually impossible to mix)
  4. If mixture is too dry, add another tablespoon of peanut butter. If mixture is too wet, add oats and process again.
  5. Line a square baking pan with parchment paper leaving enough to fold up the sides.
  6. Spoon mixture into pan and spread out with spatula or hands.
  7. Bake for 30 minutes.
  8. Allow to cool and then cool in the freezer for 2 hours to set up before slicing.
  9. Top with frosting or fruit if desired and serve.

Nutritional Info: 12 Servings Amount Per Serving: Calories 134.0 Total Fat 2.3 g Saturated Fat 0.5 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 1.2 g Cholesterol 0.0 mg Sodium 10.1 mg Potassium 349.4 mg Total Carbohydrate 28.3 g Dietary Fiber 5.8 g Sugars 16.0 g Protein 4.2 g

 

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