For the Brownies
- 1 1/2 cups cooked black beans, (1 can of black beans, rinsed well)
- 2 tablespoons ground flax
- 1/4 cup + 2 tablespoons agave nectar (maple syrup or honey would work fine)
- 8 plump Medjool dates, if small use 10
- 1/4 cup peanut butter (or any nut butter)
- 1 cup oats ground into a flour
- 1/2 cup + 2 tablespoons Dutch process cocoa powder
- 4 tablespoons almond or soy milk
- Optional: 1/4 cup raw coco nibs, 1/2 cup chopped hazelnuts
For the Ganache Frosting
- 1/4 cup coconut oil
- 1/3 cup agave nectar
- 3/4 cup high quality cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt + additional for topping
- Preheat oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper. Place the beans, dates, flax, peanut butter and agave into a food processor and blend well until the mixture is fairly uniform.
- Add the oat flour and soy milk; blend again to combine. If using optional hazelnuts or cacao nibs, add and pulse to combine. The mixture should be sticky. Mold into balls using around one tablespoon of batter for each. (Wet fingers if dough is sticky) Bake for 12 minutes, remove and let cool five minutes in pans, then transfer to a cooling rack until completely cooled.
- Melt the coconut oil on a low fire. When completely melted, gradually add the cocoa powder, a couple tablespoons at a time. Whisk to combine. If the mixture starts to lump, gently reheat the coconut oil on a low flame.
- Add the cinnamon, vanilla extract, and salt.
- To assemble: Roll each brownie bite in the frosting, then return to parchment paper.
- Pop into the freezer for 30 minutes to solidify the frosting. Lightly sprinkle with sea salt if you want to get fancy. Remove and prepare to be wowed!
Another reason to love MindBodyGreen for supplying us with amazing dessert recipes. Find more like this one on their site!