May 10, 2016
This seems like a recipe too good to be true right? Well I can tell you, these legitimately taste like fudgey brownies. I’ve made a lot of dessert that were vegan or vegetarian and while some were delicious, some were terrible.
I think the problem comes from some people being vegan for so long they truly don’t know/remember what the original product tastes like and so telling someone that “this tastes exactly like carrot cake with cream cheese icing” sets you up for failure when it actually tastes like almond flour carrot cake with lemon nut cashew cream stuff on top. SO MUCH SAD FAIL WITH CASHEW CREAM! I DON’T WANT TO TALK ABOUT IT! *SOBS*
Well this recipe is freaking delicious and was inspired by the vegan chocolatecoveredkatie blog who I’ve gotten many successful recipes from. I did deviate from her recipe and I tweaked it by adding cayenne pepper (which really enhances chocolate flavours) and cutting down on the sugar.
1 1/2 cups black beans
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/4 tsp cayenne pepper (OPTIONAL)
2 tsp vanilla extract
1/2 tsp baking powder
1/3 cup honey (agave or maple syrup, or a mix of them is fine too)
1 tbsp sugar (or omit totally and just increase your above liquid sugar choice to 1/2 cup)
1/4 cup melted coconut oil
1/2 cup chocolate chips/carob chips (and some extra for sprinkling on top)
1. Dump everything into a food processor and process until very smooth. At this point, you can taste test the batter since it has no raw ingredients. If you need it to be sweeter, you can add some more liquid sugar of your choice. But remember, the additional chocolate chips will add more sweetness to your batter!
2. Grease a pan (I use left over melted coconut oil) and dump the batter in. Smooth it down really well. Since this isn’t your normal batter, it won’t change in shape so however you leave it is how it will bake!
3. Bake in a pre-heated oven at 350F/176c for 15-18 minutes.
If you like very gooey brownies, head towards the 15 minutes mark.
If you like firmer brownies, head towards the 18 minute mark.
4. Remove from the oven and let it cool for at least 10 minutes before you try and remove it from the pan. Pop it in the fridge for faster cooling or just say SCREW IT and dig into it while it’s still hot! Pop some ice cream on it…ohh yeah…or coconut whipped cream….OHHH YEAHHHHH!!!
Enjoy this recipe and feel free to tweak it as you please, just let me know what you changed so we can all enjoy the results ;) I’m thinking..coconut flakes or caramel chips would be AWESOME in this recipe!