Fooled Ya! Black Bean Brownies
- 1 can black beans, drained and rinsed
- ⅔ cup almond butter or peanut butter
- 2 tablespoons cocoa or cacao powder
- ½ cup coconut sugar, organic sugar or raw cane sugar
- 1 teaspoon baking powder
- ½ to 1 cup of chocolate chips
- Set your oven to 350°F.
- Throw the rinsed beans, nut butter, chocolate powder (cocoa or cacao), "healthy" sugar and baking powder into a food processor and process it all up. You'll want to stop after about a minute to remove the lid from the food processor and use a spatula to scrape down the sides then reprocess the batter until it’s smooth.
- Remove the blade from your food processor (use your spatula to scrape any batter on the blade into the bowl of the food processor) and set it aside.
- Add your chocolate chips or chunks right into the bowl of your food processor and mix them in so they're evenly distributed.
- Line an 8x8 or 9x9 baking pan with parchment paper or spray it with coconut oil and then scrape your batter into the pan. Use your spatula to spread it out so it’s evenly distributed in the pan. *BTW, some smarty pants recipe testers baked them into cookies using a cookie scoop and a baking sheet and said they baked even quicker this way!
- Bake in your oven for 20 to 25 minutes. Using a clean finger to touch the top of the brownies to make sure they bounce back up quickly to determine that they’re ready. Or stick it with a toothpick and consider them done when the toothpick slides out of the pan with no batter clinging to it.
- Remove them from the oven and let them cool for at least 10 minutes. Then use a knife to cut them into whatever sizes you’d like and serve! (But don't forget to hide the mystery ingredient until everyone's devoured them and is asking "OMG what are IN these?!?!" mwahahaha.)
Coconut Chocolate Frosting
- 1 cup coconut milk (full fat from a can)
- 1 ¼ cup chocolate chips
- 1 tsp coconut oil
- ½ tsp vanilla
- Pinch of salt
- 2 tbsp maple syrup or agave
- Heat your coconut milk on the stove till it’s just starting to simmer.
- Place your chocolate chips in a HEAT PROOF BOWL (so no plastic!).
- Dump your hot coconut milk over the chocolate chips and stir/whisk to melt all the chocolate.
- Add the coconut oil (which doesn’t have to be soft because it’ll melt), vanilla, salt, maple syrup and whisk so it’s all spread out.
- Either place the whole bowl in your fridge to let chill or move your frosting to a glass jar and let that chill in the fridge until it hardens up to a fully spreadable frosting texture!! (You can try the freezer to expedite this but I don’t have freezer space so I had to do it in the fridge.)
Recipes courtesy of Talia Pollack