I know! Black beans as a base for brownies does sound weird but they are so good in these zingy chili-kick brownies. Plus they’re high in protein, so it’s a double win.
2 tsp coconut oil (solid)
1 can of black beans
8 dates, pitted and chopped
8 tbsp water
2 tbsp flax seeds
1 tsp vanilla extract (or fresh vanilla seeds)
2 tbsp agave nectar
Zest of one orange
Juice of half an orange
½ tsp cayenne pepper
2 tsp baking powder
4 tbsp cocoa powder
2 tbsp cacao nibs
Himalayan pink salt to taste
Heat the oven to 180°C / 350°F / Gas Mark 4.
Put the coconut oil into a ramekin and put this in the oven for 5 minutes, to melt.
Drain and thoroughly rinse the beans and put them into a mixing bowl. Add the dates. Combine the flax seeds with the water in a small bowl then add this as well.
Use an electronic hand blender or processor to combine the ingredients you have in the mixing bowl.
Dab a little of the cooled coconut oil into each muffin ‘hole’ to prevent the brownie mix from sticking (I do this by hand to avoid wasting any, but you could use a pastry brush). Add the remaining oil to the mixing bowl.
Stir in the remaining ingredients, except the salt.
Use a teaspoon and spatula to put an equal amount of the brownie mixture into each hole of the muffin tray, smooth the top down, and sprinkle a little salt on each.
Cook for 20 minutes. Once cooled, store in the fridge.
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