Brownies are everyone’s favorite, so I wanted to come up with a healthier version that was just as tasty. These bites are loaded with fiber yet still maintain the chocolatey goodness of a regular brownie! Your kids will love them too!
I make them in a mini-muffin pan, but feel free to use an 8×8 brownie pan. Just adjust the cooking time to longer in the oven by about 10 minutes.
- 2 cups black beans (freshly cooked is best, but canned is ok- drain & rinse if canned)
- 1 ripe banana
- 1/3 cup of raw blue agave nectar or Grade B maple syrup
- ½ cup date paste* (see recipe below) *allow 1 hour soaking time for date paste
- 2 tablespoons coconut oil, melted
- ½ cup raw cacao powder
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup oat or almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup grain sweetened or vegan chocolate chips
Preheat oven to 350. Grease mini muffin tins with coconut oil or coconut spray.
In a food processor with S-blade, combine black beans, banana, agave nectar, date paste, coconut oil, cacao powder, vanilla, cinnamon & sea salt until combined well and smooth. Transfer mixture to a large bowl.Stir in the remaining ingredients. Fill mini muffin tins about 2/3 full and bake 25-30 minutes or until toothpick comes out clean. Remove from oven and let cool in pan for 10 minutes and transfer to a wire rack.
To make Date Paste: Pour 2/3 cup of hot water over 1 cup pitted dates and then soak for about an hour. Throw all ingredients into a blender and process until a smooth, thick paste is formed.
Yield: Makes about 30 mini muffins