A fun cake to make that doesn't skimp on the health and nutrition side, and so tasty!Makes 16 brownies
1 (425 g) can black beans, well rinsed and drained
2 large gram flour eggs (60g of gram flour and 60ml water combined )
3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
72g cocoa powder (the higher quality the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
200g coconut sugar
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans or semisweet chocolate chips
1.Preheat oven to 350 degrees F (176 C).
2.Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
3.Prepare gram egg by combining gram and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes
4.Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed it should be fairly smooth.
5.If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but no where near runny.
6.Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7.Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
8.Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25 minutes.
9.Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork.
10.The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus,they are vegan so it doesn't matter.
11. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Get the recipe's pdf here: