Black bean brownies with maple and nut butter frosting

    40 min

    We love a fudge brownie as much as the next person, but we'd rather avoid a sugar-fuelled afternoon slump. That's why we've created a protein packed, antioxidant loaded version of the classic brownie, so that you can still indulge, and benefit from a sustained energy boost.

    1 person made this

    Serves: 16 

    • For the brownies
    • 480g or 2 tins black beans, drained and rinsed
    • 100g raw cacao
    • 3 tablespoons almond butter
    • 4 eggs
    • 250g coconut oil (room temperature)
    • 170ml maple syrup
    • 2 teaspoons vanilla extract
    • 1 pinch salt
    • 80g cashew nuts, roughly chopped
    • 3 tablespoons cocoa nibs
    • For the topping
    • 3 tablespoons maple syrup
    • 15g raw cacao
    • 5 tablespoons cashew butter (or almond butter)
    • 3 to 4 tablespoons almond milk
    • 1 teaspoon vanilla extract
    • 2 tablespoons pomegranate seeds

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line a medium-sized baking dish or tin (around 25x20cm) with baking parchment and grease with coconut oil.
    2. To a food processor, add the black beans, raw cacao, almond butter and eggs and blend until smooth. Then add the coconut oil, maple syrup, vanilla and salt, and blend again until combined. Stir in the chopped cashews and cocoa nibs. Pour the black bean brownie mix into the baking dish.
    3. Bake in the preheated oven for 25 minutes - this will give them a fudgy texture. Then remove and leave to cool.
    4. Meanwhile, make the maple and nut butter frosting. To a food processor add the maple syrup, raw cacao, cashew butter, almond milk and vanilla and blend until smooth.
    5. Once the brownies have cooled, spoon over the frosting and sprinkle over the fresh pomegranate seeds. Enjoy!

    See it on my blog

    Mindful Chef

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