Black Bean Protein Brownies: Vegan & Gluten-Free
I made these brownies while I was in Singapore and demolished them with some ice cream on top – they were delicious! The perfect texture and flavour. Nutritionally, they are phenomenal: rich in fibre, protein, zinc, and iron. And, unlike regular brownies, they’re extremely filling!
The recipe is VERY simple and I can’t wait for you to try it. It uses ingredients you probably have at home so give them a go for sure (and let me know what you think when you try them!)
45g (around 3 tbsp) cashew butter (or PB if you fancy it better)
140g (1/3 cup) maple syrup (or agave or, if you dig it, honey)
23g (1/4 cup) cocoa powder (or more if you like your brownies VERY chocolatey)
20g (a bit over 1 tbsp) coconut butter OR 2tbsp cashew butter or just extra almond butter
1 can of drained black beans (around 230g)
200g-500g ground almonds
115ml-125 almond milk (or rice milk or any other milk you faaaaanceh)
1.Chuck everything in a food processor or, using a handheld blender, blend it all until you get a thick and delicious paste (if you want to taste it, go ahead; the batter has no eggs and no flour = no worries; just don’t eat it all!)
2. Bake it in the oven at around 160 C (180F) until your knife comes out clean. Depending on the oven this can take between an hour and an hour and a half. Just keep an eye on it and take it out when you reckon it’s done-done.
3. Slice and, when cool, stick your brownies in the fridge inside an airtight container. In my honest view, the brownies are best a day or two after! But eat them whenever you dig a bite of something delicious and packed full of nutritious goodness!