I know! Black beans as a base for brownies does sound weird but they are so good in these zingy chilli-kick brownies. Plus they’re high in protein, so it’s a double win.
2 tsp coconut oil (solid)
1 tin 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.
Thinking of trying vegan?
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?