Serves: 12 bars
  • 1 (15-ounce) can black beans, well rinsed, drained and patted dry
  • 2 heaping tablespoons chia seeds combined with
  • 6 tablespoons of water, let sit for 15 minutes to make a chia seed gel. This serves as an egg replacement)
  • 3 tablespoons virgin coconut oil, melted, plus more for greasing the pan ¾ cup unsweetened cocoa powder (the higher quality the better)
  • ¼ teaspoon sea salt 1 teaspoon pure vanilla extract
  • ½ cup unrefined organic whole cane sugar or coconut sugar
  • 1-1/2 teaspoon non-aluminum baking powder
  • Optional toppings: crushed walnuts, pecans, semisweet chocolate chips or raw cacao nibs
  1. Preheat oven to 350°F. Lightly coat a 12-slot standard size muffin pan (not mini) with coconut oil. Prepare chia seed gel by combining the chia seeds with water and letting sit for 15 minutes to form a gel. Add all ingredients (except toppings) to the bowl of a food processor and puree - about 3 minutes - scraping down sides as needed, until it is very smooth. If the batter appears too thick, add a tablespoon or two of water and puree again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tins and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts, pecans or other toppings. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Recipe by Faith & Food at http://faithandfood.org/fudgy-black-bean-brownies/