About this recipe:We love a fudge brownie as much as the next person, but we'd rather avoid a sugary-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.
Our brownies are made of black beans, coconut oil, raw cacao, eggs and nut butter. High in protein and slow releasing carbs, these are the perfect treats to get you through the afternoon. We use maple syrup for sweetness, and top our brownies with fresh & tangy pomegranate seeds!
Serves: 16 | Cook Time: 60mins | Type: Gluten-Free
5 tbsp of cashew butter (or almond butter if you'd prefer)
3-4 tbsp almond milk
1 tsp vanilla essence
2 tbsp fresh pomegranate seeds
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Preheat the oven to 180C. Line a medium-sized baking dish or tin (around 25cm x 20cm) with baking paper and grease with coconut oil.
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 essence 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 and place in the preheated oven and bake for 25 minutes - this will give them a fudgy texture. Then remove and leave to cool.
Meanwhile, make the maple & nut butter frosting. To a food processor add the maple syrup, raw cacao, cashew butter, almond milk and vanilla essence and blend until smooth.
Once the brownies have cooled, spoon over the maple & nut butter frosting and sprinkle over the fresh pomegranate seeds. Enjoy!