These are probably the healthiest thing that ever happened to chocolate.. except if you added kale to it of course- but don’t worry- I didn’t do that. This time…
Let me begin with… I am not against sugar. But sometimes I want my dessert to pack a bit more of a nutritional punch so I can eat 3 of them and feel justified about it.
These brownies are deceptively fantastic. They almost have the texture of fudge, with the sweetness imparted by the dates, and fudgey texture by the puréed black beans. Your friends will never know your secret.
Black beans and dates are both an excellent source of fibre, so these brownies will also be your bowels BFF. Fibre has TONS of health benefits. From helping keep your blood sugar stable, to making you feel fuller longer, as well as improving cholesterol- these brownies will make you feel good. Because chocolate is good for the soul.
Fudgey Vegan BrowniesPrint Recipe
- 2 cups (200g) dried dates (pitted)
- 1 (540ml) can black beans, drained and rinsed
- 4 tbsp (1/4 cup) melted coconut oil
- 3/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup roughly chopped roasted hazelnuts
- Optional Ganache:
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup or honey
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/4 cup chopped hazelnuts
- flaked sea salt
- 2 tbsp cacao nibs
Line a 9x9 inch baking dish with parchment paper, with the parchment coming up the sides so you will be able to remove the brownies when finished. Lightly brush with melted coconut oil.
Place the dates in a bowl and cover with boiling water to soften. Let sit for 5 minutes.
Using a food processor, blend the black beans and coconut oil until smooth, scraping down the sides as needed.
Drain the dates and add to the food processor with the vanilla and salt. Mix until well incorporated. Add the cocoa and process until resembles a thick chocolate batter. Pulse in the hazelnuts.
Empty into prepared dish, pressing batter into the corners.
If using the ganache topping, mix all ingredients together until smooth and pour over brownies (this will make a thin layer, if you want a thicker ganache feel free to double the recipe. Use an offset spatula to smooth the ganache over the brownies evenly.
Scatter the top with additional chopped hazelnuts, flaked sea salt, and cacao nibs. Let set in fridge for 2-4 hours.
To remove, gently pull on the parchment overhang to remove from the container. Cut into 16 bars. Store in the fridge in an airtight container.