Looking for a brownie recipe that ticks all the plant-based boxes AND is delicious!
Eating whole foods means you maximise nutrition AND fibre.
This means whole grains rather than flour, whole fats like avocados, olives, nuts & seeds rather than liquid oil, and sweetness from whole fruit and dried fruit rather than sugar or liquid sugars.
Plus I love recipes that use legumes.
Legumes are beans & lentils, which are a combination of protein and complex carbohydrate.
The carbohydrate in legumes is called resistant starch, which means very little glucose actually gets absorbed in the small intestine but instead makes its way down to your large intestine where it feeds your good gut bacteria.
So what does this have to do with brownies?
Can you imagine my excitement when I discovered a recipe that ticked all the nutritional boxes AND was a delicious chocolate treat!?
Dates as the sweetener, some almond paste/butter and almond flour/meal as the healthy fat AND just to tip me over the edge into nutrition heaven….a can of black beans!
Plant-based brownie tweaks.
You can’t beat perfection so I haven’t tried, but I have made a few tweaks to the recipe:
- Use 200ml of boiling water to soak the dates and reserve this liquid.
- Use all of this reserved liquid instead of the almond milk.
- Make the recipe as per instructions.
- Instead of using a baking tin, I use the silicone mini muffin trays – one batch makes exactly 24 mini muffins.
- As soon as they come out of the oven, place half a square of the 70% or 85% Lindt dark chocolate on each muffin. When the chocolate has melted, spread out with the back of a spoon.
- Place the trays in the fridge to cool. Muffins should pop out easily when chilled.
You can find Rhian’s original Vegan Black Bean Brownies here.
You have to make them undercover!
Don’t let your friends and family know what’s in them until after they’ve tried them.
Let me know what you think in the comments below.