Vegan black bean brownies
Since starting the Living Your Moksha Challenge, I’ve been more and more interested in learning about vegetarian and vegan living. I find it fascinating the beautiful alternative ingredients that are used in these cuisines. As of late, I’ve been ‘tempting’ or ‘testing out’ healthier versions of common recipes on someone very dear to me that has diabetes. Since they require a refined-sugar-free diet, making sweets (his favourite) has been a bit of challenge. Last Friday evening we celebrated his birthday and as my birthday cake contribution, I brought these little guys, Black Bean Brownies. Now I know what you’re thinking…’Are you for real?‘. Why yes I am! I’ve been dying to make something with black beans lately, and the typical salsa wasn’t cutting it for me in the experimentation department. So I looked around and found a very healthy, vegan, sugar-free recipe for brownies. The Happy Herbivore was my inspiration for a very different type of brownie. I took out the vanilla extract, since I didn’t have gluten-free and replaced with chopped up chocolate-mint from my garden. Firstly, I had all the ingredients, minus one ripe banana (which was easily purchased at the shop). Secondly, I could ensure that there was no refined sugar in it, so I whipped it up as a birthday surprise. And lastly, they actually taste pretty good! But they are different! Don’t expect to taste your typical high-chocolately brownie. I warn, because when I took my first bite, it was not what I expected. In the end, I found them to be quite interesting. I’m not sure they were the hit I was hoping for, but in the end, I got to try something new. I introduced a healthy dessert alternative to the family and I raised awareness. It’s all about what you get out of something in the end, isn’t it? So if you’re in the mood for something new, something different, and something that will help you live a healthier life, then definitely give these a try. And if you want, spread a little almond butter on them, makes them taste even better!
Equipment
- 1 oven
Ingredients
- 1 can 19 fl oz. black beans, drained + rinsed
- 2 overripe bananas
- 1/3 cup agave nectar
- 1/4 cup unsweetened cocoa powder
- 1 tbsp of cinnamon
- 1 tbsp of chocolate-mint chopped
- 1/4 cup instant oats or whole oats blended in food processor
Instructions
- Preheat oven to 350°F.
- Prepare either one 8′x8′ pan, or as I did, two bread loaf pans. (Only due to lack of necessary equipment) ;)
- In food processor, blend black beans, bananas, agave nectar, cocoa powder, cinnamon and chocolate-mint.
- I added one at a time, because I’ve got the small 4 cup processor.
- Mix until fully blended. Stir in the oats and pour into pan(s).
- Bake for about 20-30 minutes, depending on your oven.
- I would keep checking them every ten minutes and remove when a toothpick comes out clean when inserted in the middle.
- Let cool before cutting into squares.