Description
Naturally sweet and fudgy Gluten Free Sugar Free Black Bean Brownies are the healthy answer to indulging your chocolate cravings.
Ingredients
Scale
- 2 tsp coconut oil
- 2 Tbs ground flax seeds
- 2 Tbs almond flour
- 1/4 cup allulose (or your favorite sugar substitute)
- 1/4 cup full-fat coconut milk
- 1/3 cup apple sauce, unsweetened
- 1 large egg
- 1/2 tsp vanilla extract
- pinch of salt
- 8 medjool dates, pitted
- 1–15oz can drained black beans
- 3/4 cup unsweetened cocoa powder
- 1/4 cup coffee or water, boiling hot
Instructions
- Preheat the oven to 350F and grease an 8 inch square metal baking pan with 2 tsp coconut oil, then set aside.
- In a small bowl combine the flax, almond flour, allulose, coconut milk, apple sauce, egg, vanilla and salt and stir to combine, then set aside.
- Add the pitted dates to your food processor and pulse a few times until they’re all chopped up. Then add the black beans and unsweetened cocoa powder to the food processor and pulse for 20 or so seconds until everything’s incorporated and you get a dry crumbly cocoa mixture.
- Add the combined wet ingredients to the food processor and pulse until you get a smooth brownie batter, the scrape down the sides of the bowl so everything’s at the bottom of the food processor.
- Next, pour 1/4 cup boiling hot coffee on top of the batter and let it sit for 30 seconds, then pulse until smooth.
- Transfer the brownie batter to the prepared metal baking pan and smooth the top.
- Bake the brownies for 35 minutes at 350F. You’ll know the brownies are done when they’re dry and cracked on top and have slightly pulled away from the sides of the pan.
- Remove the brownies from the oven and let them cool in the pan uncovered for an hour then cover the pan with plastic wrap or foil until ready to serve. Covering the brownies will help them retain their moisture and soften the top crust of the brownies.
- Slice into 16 pieces and enjoy as is or topped with ice cream, peanut butter and mini chocolate chips as a sundae.