Black Bean Choculence Brownies
This favourite gluten free recipe is sure to warm your winter, made with the goodness of black beans and the greatness of our delicious chocolate coated, creme filled Choculence biscuits.
This recipe makes 12 muffin size brownies and is Gluten Free and Vegan.
180g packet of Leda Choculence biscuts.
400g can black beans, well rinsed and drained
2 tbsp flaxseed meal
90 ml water
45 g coconut oil, melted
3/4 cup cacao powder
1/4 tsp Himalayan rock salt, finely ground
1 tsp vanilla extract
1/2 cup organic coconut sugar
1 1/2 tsp baking powder
Preheat oven to 180 C
Lightly grease a 12-hole muffin tin
Place the Choculence biscuits in a freezer bag and crush with a rolling pin or similar and set aside.
Combine flaxseed meal and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients blend for 3 minutes – scraping down sides as needed. It needs to be really smooth.
If the batter appears too thick, add a Tbsp or two of water and pulse to combine.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Sprinkle the tops with crushed Choculence biscuits pushing some pieces slightly into the batter.
Bake for 20 minutes or until the edges start to pull away from the sides.
Remove from oven and let cool before removing from pan.
Store in an airtight container.