Happy Valentine’s Week!
It doesn’t really matter if you have a significant other on Valentine’s Day. What’s important is that you love yourself.
That’s why I recommend we all whip up a batch of chocolate brownies to honour ourselves with love, compassion and deliciousness.
These brownies are special because they use the nutrient power of black beans. They’re packed with protein, fibre and antioxidants. Black beans are great for the digestive tract (they make our colons especially happy), plus they’re loaded with phytonutrients that help us balance blood sugar, reduce inflammation and support our hearts.
This recipe is incredibly easy to pull together and creates very little mess. I used a food processor to get the beans smooth, but the batter is quite liquidy so a blender would likely get the job done, too.
I loved how simple, dense and fudgy these were. My husband thought they tasted too beany, yet my young nephew devoured them.
Give them a try!
If you’re looking for more sweet inspiration, check out my healthy desserts e-book.
Chocolate Black Bean Brownies
Makes 12-16
2 cups cooked black beans
1 cup canned or homemade coconut milk (or other alternative milk – for the lowdown on non-dairy milks, check out this post)
⅓ cup maple syrup (These brownies are not super sweet – if you’d like yours to be more sugary, add in a few more tablespoons)
½ cup cocoa powder
½ cup brown rice flour
1 tsp vanilla
Preheat the oven to 350 degrees F.
Add the beans, coconut milk, maple syrup, cocoa powder, vanilla and brown rice flour to the bowl of a food processor. If you like sweeter brownies, add in a couple of extra tablespoons of maple syrup.
Blend all the ingredients until smooth. This may take a few minutes.
Pour the batter into a prepared 8 x 8-inch pan (square or round), and spread evenly. Bake for 30 minutes, or until the top is slightly cracked and a toothpick inserted comes out clean.
Allow the brownies to cool on a wire rack, then cut into squares and serve.
