In my search to make healthier snacks for my family I was inspired by a yummy brownie recipe from Florida Costal Cooking. I Choose To Use Pure Eagle Rock Farms Maple Syrup And Sucanat Which Retains All Of The Nutrients That Are Naturally Found In Whole Sugar Cane Such As Iron And Potassium. You Really Do Need A High Speed Blender For This Recipe, The Black Beans Need To Be Fairly Well Pulverized To Be Undetected In The Texture. I Soak And Cook My Black Beans In Large Batches And Store Them In The Freezer, An Easy And Nutritious Addition To Any Baking Or Cooking. No Harmful BPA From The Cans Either! This Brownie Recipe Is Full of Fibre, Protein, Folate, Manganese, Magnesium, Tryptophan And So Much More….Vegan And Gluten Free.
1 14.5oz Can Or 1 1/2 Cups Black Beans – Unseasoned, Rinsed and Drained
1/3 Cup Maple Syrup
1/4 Cup Melted Virgin Coconut Oil
1 Teaspoon Melted Virgin Coconut Oil For Buttering The Baking Dish
2 Teaspoon Vanilla
1/4 Cup Sucanat
1 Chia Egg – 1 Tablespoon Of Chia Seeds And 3 Tablespoons Of Filtered Water
1/4 Cup Quinoa – Grind Into Flour With A Magic Bullet, Coffee Grinder Or Blender
1/4 Teaspoon Salt
3 Tablespoons +1 Teaspoon Raw Cacao Powder Or Cocoa Powder
1/2 Cup Vegan Mini Chocolate Chips Or Chocolate Chips Of Choice
Preheat Oven To 350 Fahrenheit
Spread 1 Teaspoon Of Coconut Oil Evenly Over An 6×6 Inch Baking Dish Then Sprinkle With 1 Teaspoon Of Cacao Powder.
Blend Black Beans, Maple Syrup, Coconut Oil and Vanilla In A Blender
Mix Sucanat, Quinoa Flour, Salt And Cacao Powder In A Bowl
Then Pour The Black Bean Mixture Over Evenly And Mix Well To Combine
Next Stir In Chia Egg And Then Chocolate Chips
Pour Into The Baking Dish And Cook For 20 Minutes Or Until The Top Is Firm.
Refrigerate 1 Hour To Overnight And Then Cut Into 12 Squares.