Recipe: Black Bean Brownies
We have been making our own Almond milk from scratch for a few years now, even while we traveled Australia by road. It’s easy to make and saves on cardboard cartons. One thing I have struggled with is finding yummy ways to use up the almond pulp that’s left at the end. Almond pulp itself doesn’t have a lot of flavour.
A few months back I was experimenting with adding black beans to brownies as a way to increase nutrition in our mid morning snack - and the recipe developed from there. I have swapped maple syrup out for dates (to reduce the food miles) and love this alternative with bonus fibre. We also try to soak and cook beans from scratch, we store them in wide mouth jars in the freezer without liquid - but any bean could be substituted.
Serves: 10 pieces (depending on preference)
Time: 15 minutes preparation, 20 minutes baking, 60 minutes cooling.
1 tin of black beans rinsed and drained
½ cup of peanut butter, tahini or other nut/seed butter
Almond pulp from 1 cup of raw almonds
⅓ cup cacao powder
11 medjool dates (~ ⅔ cup) or ½ cup of maple syrup
3 - 4 tbs coconut oil melted
1 tsp vanilla essence
½ tsp bicarb soda
½ tsp baking powder
½ tsp salt
½ cup of walnuts / hazelnuts / pecans (optional)
½ cup dark chocolate bits (ensure vegan)
Preheat the oven to 180C.
Line a slice tin with baking paper.
Soak dates in hot water for 10 mins (if using).
In a high speed blender or food processor, add black beans, dates/maple syrup, peanut butter, vanilla and salt - blend until smoothish. Add melted coconut oil and blend again. If beans/maple are cold then the mixture may seize in the blender. It will resemble a grey paste with flecks of black.
In a large mixing bowl combine dry ingredients - almond pulp, cacao powder, bicarb soda, baking powder until it resembles crumbs, squashing lumps of almond pulp.
Combine the bean paste with the almond pulp crumbs in the mixing bowl, stir until smooth.
Add chocolate bits and nuts
Scoop batter onto lined tray. Press down with wet hands until the surface is smooth.
Bake for 20 minutes (ovens may vary).
Cool to room temperature, then place in the refrigerator. Peel off the baking paper and slice into 10 when cold. Will keep for about a week.
All our love,
Ruth and Adam
Foraging for Vegan Treats.