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These brownies are soft, moist, and chocotastic.   They’re also flour-less, dairy-free, egg-free, nut-free, and sugar-free.  So what are they made of?  Magic.

No, not really.  But they are magical.  

Here’s what they’re really made of:

2 cups cooked black beans

18 medjool dates, pits removed

2 tsp vanilla

2 1/2 tbsp canned coconut milk (mixed well)

1/2 cup cocoa

* optional 1 tsp black cardamom (for a more exotic brownie)

Method:

In a food processor, puree the beans, dates, vanilla, and coconut milk until smooth.  Be sure to scrape down the sides and bottom so there are no bits of bean hiding anywhere.  

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Add the cocoa and cardamom (if using) and blend again until smooth.

Spoon mixture into 12 individual silicone muffin cups or into a baking dish lined with parchment paper.   The batter is quite thick so you’ll have to press it down and smooth out the top with a spoon or your fingers.

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Bake at 350 F for 30 minutes.  When cooled, put them in the freezer for at least 2 hours to set. 

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