Ingredients:
- 1 1/2 cups black beans (1 can, 15 oz, drained and rinsed thoroughly; 250g after draining)
- 2 tablespoons cocoa powder (10g) (Hattian is best)
- 1/2 cup quick oats (40g) (Ideally sprouted)
- 1/4 teaspoon salt (Redmonds or Baha Salt)
- 1/3 cup pure maple syrup, honey, or agave (75g)
- A pinch of stevia
- 1/4 cup coconut (if blood type O use macadamia) & (if you'd like more protein use peanut butter instead)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 to 2/3 cup chocolate chips (Stevia Chocolate Chips)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine all ingredients except the chocolate chips. Blend until the mixture is completely smooth. A food processor works best for texture and taste, but a blender can be used if necessary.
- Stir in the chocolate chips, then pour the batter into a greased 8×8-inch pan. Optionally, sprinkle extra chocolate chips on top for presentation.
- Bake for 15-18 minutes. Allow to cool for at least 10 minutes before cutting. If they appear slightly undercooked, place them in the refrigerator overnight to firm up.
- This recipe makes 9-12 brownies. Serve them first and reveal the secret ingredient afterward...people rarely guess the black beans!
- I personally triple this recipe because they get gobbled up so quickly.
Special Note:
These are best consumed on either Wednesday or Sunday Breakfast on the program!
