Ingredients: |
Ingredients: 1 - 15 ounce can black beans, rinsed and drained (or 1-1/2 cups)
2 batches flax eggs (2 tablespoons flax seed meal plus 5 tablespoons water)
3 tablespoons coconut oil, melted (or sub other oil of choice)
3/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt plus more for topping
1 teaspoon pure vanilla extract
1/4 cup coconut sugar
1/4 cup maple syrup
1-1/2 teaspoons baking powder
1/3 cup chopped raw pecans plus more for topping
1/4 cup unsweetened coconut plus more for topping
1/4 cup vegan chocolate chips (Trader Joe's has these)
1/4 cup date caramel*
Date Caramel:
20 large, pitted dates (if not moist and sticky, soak in warm water for 10 minutes then drain)
Water (to thin)
1 pinch sea salt
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Directions: |
Directions:Preheat oven to 350º. Lightly grease a 12 slot standard muffin pan. Prepare flax eggs by combining flax and water in the bow of the food processor. Pulse a couple of times and then let rest for a few minutes. Add remaining ingredients (besides pecans, date caramel, coconut and chocolate chips) and puree, about 1 to 2 minutes, scraping down sides as needed, until smooth.
Add pecans, coconut and chocolate chips and pulse to combine. Add the batter to the prepared muffin tin (may only fill 11 slots) and smooth the tops with a spoon or your finger. Then add 1 teaspoon date caramel to each brownie and carefully swirl with a toothpick or knife.
Top with the remaining coconut, pecans and chocolate chips. Bake for 25 to 30 minutes or until the tops are dry and the edges start to pull away from the sides the tin. Remove from the oven and let cool for 20 to 30 minutes before removing from the pan. They will be tender, so gently run a knife around the sides and then lift out with a fork.
The insides are meant to be fudgeyso don't be concerned if they seem too moist. Enjoy with additional date caramel for vanilla ice cream, if desired. Store completely cooled leftovers in an airtight container for up to a few days. Will keep in the freezer for up to 1 month.
To make Date Caramel:
Add pitted dates to a food processor and pulse on low until small bits remain. Then stream in hot water while the processor is on until a paste is made. Scrape down the sides periodically. Be sure to only add enough water to form a paste - too much and it will be too liquid. Leave as is or add a pinch of salt to enhance flavor. Will keep covered in the refrigerator for 1 to 2 weeks. |
This recipe for Refined Sugar-Free Turtle Brownies is from