Classic Black Bean Brownies

Ingredients

  • 50 dates
  • 4 cups cooked black beans
  • 2/3 cup virgin coconut oil, plus a little more for greasing sides of baking dish
  • 2/3 cup full fat coconut milk
  • 4 teaspoons vanilla extract
  • 1 cup cocoa powder
  • 2 envelopes of Knox Original Unflavored Gelatine
  • 2 teaspoons finely ground espresso
  • pinch sea salt

Makes one 9×11 glass baking dish

  1. Line the bottom of a glass 9×11 glass baking dish with parchment paper. Grease sides with coconut oil.
  2. Preheat oven to 350°F.
  3. Add cocoa powder, gelatin, espresso, and sea salt to a large mixing bowl. Thoroughly mix together.
  4. Roughly chop dates.
  5. Place dates, black beans, coconut oil, coconut milk, and vanilla extract in a food processor. Depending on the size of your food processor, the blending may need to occur in two batches. Blend very well.
  6. Place well blended dates, black beans, coconut oil, and coconut milk in the same mixing bowl as the dry ingredients.
  7. With a spatula or hand mixer, blend everything together really well.
  8. Pour batter into baking dish.
  9. Bake 40-45 minutes or until a toothpick comes out mostly clean.
  10. Once cooled, store brownies in the refrigerator. Brownies should be cold prior to cutting or serving.

https://www.archerfriendly.com/2013/10/classic-almost-vegan-black-bean-brownies