Fudgy Vegan Black Bean & Banana Brownies
These incredibly fudgy Black Bean Banana Brownies will be your new favourite sweet treat! The best thing: They are naturally sweetened, loaded with plant-based protein and vegan!
Ingredients
- 750 g black beans, rinsed and drained cooked from dry beans or canned beans
- 10 dried dates, soaked in water over night medjool dates are best
- 2 ripe bananas, peeled small or 1 big banana
- 60 g unsweetened cocoa powder
- 1 tsp espresso powder
- 60 ml maple syrup or stevia for low cal version
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 - 1/2 tsp salt
- 1/4 tsp chili powder
- 2 tsp baking powder
- 2 tbsp chopped pecans optional
Instructions
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Preheat the oven to 350 F and line a 9x9 square baking dish with parchment paper.
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Make sure you have rinsed and drained your beans well. They should be really well dried and not hold onto any liquid!
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Take the dates out of the soaking liquid and put them in the bowl of your food processor. Add all other ingredients apart from the baking powder and blend until you have a smooth paste. Add baking powder and mix thoroughly.
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Pour the batter into a 9x9 square baking dish and smooth the top with a moistened spatula. Sprinkle nuts on top, if using.
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Bake brownies for 20 to 25 minutes or until the top starts to dry out and crack a bit and the edges start to pull away from the sides. Let cool and cut into squares.
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Enjoy the brownies with coconut whipped cream, greek yogurt and vegan coconut caramel
Recipe Notes
I stored them in airtight plastic containers and put them in the fridge after one day at room temperature. You will find, that they taste especially good straight out of the fridge!