Coconut & Almond Black Bean Brownie
I’m not a big sweet fan but I do love a good bit of dark chocolate! I wanted to try and make a more nutrient packed take on a brownie while also getting one of the tricker phyotnutrient colour groups (black) into a food.
Enter the Black Bean Brownie - protein, beneficial fats and a sweet treat to boot. I’ve gone for coconut flakes and almonds as the topping but feel free to chuck some actual chocolate pieces into the mix for that extra chocolately hit. You could also add vanilla for extra flavour. I didn’t as I’m intolerant to it (it’s surprising how much good stuff has vanilla in it, damn it!).
Coconut & Almond Black Bean Brownie
Ingredients
- 1 can (400g) organic black beans, drained and rinsed
- 50g organic cocoa
- 90g coconut sugar
- 3 organic eggs
- 65g extra virgin olive oil
- 1/2 tsp gluten free baking powder
- 2tbsp almond milk
- 100g almonds, roughly chopped
- Handful of coconut flakes
Instructions
- Preheat oven to 175C.
- Grease a baking tin (or two depending on the size of your tin) with a little coconut oil.
- Add all ingredients except the almonds and coconut flakes to a blender and combine. Make sure to stop, scrap down the sides of the blender and mix once more to fully combine.
- Pour the batter into your baking tin being mindful of how thick you want your brownie slices to be, the batter will rise a tiny bit.
- Decorate the top with your coconut flakes and chopped almonds (optional to add chocolate chips or pieces)
- Pop into the oven and bake for 35-45mins until cooked (use a clean skewer to test the middle of the brownie).
- Leave to cool for 20mins before removing from the tin and placing in an airtight container in the fridge.
- Allow the brownie to cool in the fridge for two hours or ideally overnight then cut into slices and enjoy one with a cuppa!