Spending the weekend with some fellow yogis and yoginis on a teacher training course. Promised I’d get them a recipe for these brownies, so thought I’d post it as a blog post. These healthy brownies use black beans for a higher protein content and to avoid the use of gluten.
These are free from gluten, refined sugar and dairy – perfect for food intolerance/allergies
A healthy treat for this weekend. For a vegan alternative use egg substitute and for a higher content of protein use chocolate protein powder instead of cocoa. If you want to use less fat you can reduce it and add 2 bananas or a large avocado (these still have fat but less of it and healthier with additional vitamins).
- 250 grams of black beans (obviously these need to have been soaked and cooked before…)
- 2-5 tbsp cocoa powder
- 100-130 g of agave syrup or honey
- 1 cup coconut or vegetable oil
- 1/2 tsp baking powder (optional)
- 200g dark unsweetened chocolate
- For an extra treat: chocolate chips, hazelnuts/walnuts
Preheat oven to 200 and grease a baking pan. Pop all ingredients in food processor/mixer/blender and blend until completely smooth. Stir in melted chocolate (and nuts if desired). Pour into the baking pan and if you want spread some nuts and/or chocolate chips over the mixture. Cook for about 20 minutes, let cool and cut into brownies. They often taste better after a night in the fridge and served with either cream/ice cream/dairy free option. For a healthier option mix cashew nuts with a tablespoon of oil and some agarve sugar until smooth in a blender and use this as a cream substitute.