Photo by Adobe Stock/nata_vkusidey
These fudge brownies are sweet without the addition of refined white sugar and offer a rich texture to delight the most serious chocolate lover’s palate.
- 2 tablespoons coconut oil, melted
- 1⁄2 cup packed pitted Medjool dates, (about 9 dates)
- 1 can (15 ounces) black beans, drained and rinsed
- 1⁄2 teaspoon instant coffee grounds
- 1-1⁄2 teaspoons vanilla
- 1 ounce freeze-dried strawberries or raspberries, divided
- 1⁄2 cup cocoa powder
- 1⁄4 cup almond meal
- 1-1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄4 cup mini chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Oil an 8-by-8-inch baking dish with coconut oil.
- Soak dates in hot water. Remove dates and reserve water.
- Add rinsed beans, coconut oil, coffee grounds, vanilla, and dates to large food processor. Process for about 3 minutes, or until smooth. Add 1⁄4 cup berries, cocoa powder, almond meal, baking powder, and salt. Process again until smooth, adding 1⁄4 cup reserved date water to thin the batter slightly.
- Whisk eggs separately in a large bowl. Transfer bean mixture to bowl, gently folding in eggs with a spatula.
- Stir in chocolate chips and remaining berries.
- Pour batter into baking dish.
- Bake for 30 to 35 minutes, or until brownies are set in the center. Allow brownies to cool completely before slicing.
- Brownies will keep for a couple of days at room temperature, stored in an airtight container. Refrigerate for longer storage.