Valentine’s Day or not, chocolate is always a good idea.
I got this delicious vegan black bean brownie recipe from a friend whom I will be forever thankful to – she also got it from a friend, and it’s easy to see why it’s become a chain recipe. You know like a chain letter, but tasty. And now it’s my turn to pass it forward.
Whether you celebrate Valentine’s Day with a loved one or having a singleton-fest, this dessert is rich and indulgent, and a great opportunity to show lovers of traditional desserts just how luxurious vegan desserts can be. Because what else is Valentine’s all about if not spreading love? And this brownie, my friends, is love.
– 1 package pre-cooked black beans
– 10 dates (remove the seeds)
– 2 tablespoons of “No-egg” powder, an egg substitute for baking and cooking
– A half cup of melted coconut oil 150 grams dairy free chocolate (70 – 80%)
– 4 tablespoons agave syrup
– 4 tablespoons cocoa powder
– 2 teaspoons vanilla powder
– 2 tablespoons bicarbonate
Mix the black beans with the dates until you achieve a smooth texture. Then add the agave syrup, bicarbonate, (protein powder), cocoa- and vanilla powder and blend. Melt the chocolate and the coconut oil in two different pots and then whisk them together with the “No-egg” powder.
Blend the chocolate batter with the bean batter and put some baking paper in a baking tin. Put the mixture in the baking tin and bake it in the oven for about 18 minutes (175 C).
Serve with whipped soy cream and strawberries. Enjoy!
For more vegan recipes, follow Vilda on Pinterest
All photos by author. Thanks to My Protein for kindly providing product for review.