Vegan black bean choc raspberry brownies



If you love chocolate brownies (who doesn't!) but want a healthier version packed with nutrients this is a must try

You'd never believe they're made with beans, and they're super dark and chocolately with just enough sweetness to satisfy

The protein and fibre is great for regulating blood sugar and insulin, they've also got ground flaxseed for omega 3 and raspberries for a fruit hit

My kids love these, and even their bean averse friends gobble them down - it's a great way to sneak in some extra goodies

Beans are the hidden superfood, often people don't know how to cook with them or worry about gas, yet studies show a direct link with longevity - the more beans people eat the longer and healthier they live!!

They've also been shown to be highly protective against various forms of cancer, as well as high blood pressure, heart disease, diabetes, and obesity

They are packed full of - fibre -protein -b vitamins -calcium -iron - phytonutrients -they are also low gi, leading to better blood sugar control for diabetics, and more consistent energy levels for everyone else

Recipe here :

2 heap Tbsp flaxseed meal

6 Tbsp water

400g can black beans (well rinsed and drained)

3 Tbsp coconut oil (melted)

3/4 cup cocoa powder

1/4 tsp sea salt

1 tsp pure vanilla extract

1/2 cup coconut sugar

1 1/2 tsp baking powder

1/2 cup frozen raspberries

1/2 cup dark choc chips (optional for an extra treat)

Instructions

Preheat oven to 350 degrees F (176 C).

Line a 20cm baking tin

Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a minute .

Add remaining ingredients apart from raspberries and puree - about 3 minutes. Then add raspberries and pulse briefly to mix

If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly thick, not runny Bake for 35-40 minutes or until the tops are dry and the edges start to pull away from the sides.

Remove from oven and let cool for 30 minutes. They are meant to be fudgy Store in an airtight container, up to a week in the fridge

Adapted from @theminimalistbaker

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