Black Bean Hazelnut Brownies
All you need is:
1 can black beans
2-3 tbsp coconut sugar
2-3 tbsp date (or similar) syrup
3 tbsp cocoa powder
1 glass hazelnuts
1 tsp baking powder
3 tbsp coconut oil (and a little more for greasing)
Large pinch of salt
1 dark chocolate bar (plant based)
Here’s what you do:
Preheat oven to 180°C and grease a muffin tray with coconut oil.
Drain black beans, then add them to a food processor along with avocado, sugar and syrup, cocoa powder, most of the hazelnuts (leave few for decorating), baking powder, melted coconut oil, melted 3/4 of the chocolate and the salt .
Mix ingredients in the food process until smooth texture.
Evenly distribute the mixture into the muffin tray (roughly one tablespoon per slot). It should make 10-12 brownies. So if you have a smaller tray, do not try to put all the dough at once. Split it in two times.
Chop remaining chocolate into pieces and put one or two pieces on top of each brownie, pushing down a little bit.
Roughly chop the remaining hazelnuts and sprinkle over brownies.
Place muffin tray in oven for 18-20 minutes.
Leave to cool completely before gently removing each brownie. Gently loosen the brownies out of the tin with the thin end of a fork or knife. Be careful as they gluten so they are quiet brittle.
*Little tip for melting coconut oil and chocolate so you don't overheat them. It's called a double boiler or something like that. You will need 1 pot with boiling water on the stove and another heat proof dish where you will place your chocolate and coconut oil and put them in the boiling water in the way that water does not go inside the dish. Whilst water is boiling in the pot it will melt your coconut oil as well as chocolate in the dish you placed them. It's slower but without risk of overheating it.