Re-reading the recipe title? Allow us to interrupt you mid–eye roll and introduce you to a healthier take on one of the world’s most beloved slices. One, that has no business tasting as good as it does.
If zucchini and beetroot have proven anything it’s that (done right) veggies in desserts can work. But, this time it’s a humble can of black beans that’s flipping this script and taking the place of butter and sugar in doing all the heavy lifting,
Yes, in addition to making an excellent plant-based filling for tacos, apparently tossing a can of black beans into your batter delivers the fudgiest, most decadent brownies you’ll ever taste.
And, then just when you think that’s wild enough, in comes the real plot twist: a hit of Eve’s Hot Choc with Ashwagandha – with the adaptogenic herb long celebrated for its calming properties adding silky richness, a whisper of spice, and a side of chill-out vibes. The result is batch of brownies so delicious, you’ll forget they started with a legume!
INGREDIENTS
● 1 tin black beans (rinsed and drained)
● 1⁄4 cup hulled tahini
● 1⁄4 cup milk of choice
● 1⁄2 cup dates, soaked for 10 minutes in boiling water
● 1 tsp vanilla extract
● 1 Tbsp Eve Hot Choc with Ashwagandha
● 1⁄2 cup cocoa powder
● 1⁄3 cup almond flour
● 1⁄4 cup coconut sugar
● 1 tsp baking powder
● Pinch of salt
● 1⁄2 cup chocolate chips
INSTRUCTIONS
1. Preheat your oven to 180°C and line a loaf tin with baking paper.
2. In a food processor, combine the black beans, tahini, milk, soaked dates (drained from
water) and vanilla. Blend until smooth and well combined.
3. Transfer the blended mixture to a bowl and add the Eve Hot Choc with Ashwagandha,
cocoa powder, almond flour, coconut sugar, baking powder and salt. Mix until fully
incorporated.
4. Fold in the chocolate chips.
5. Pour the mixture into the prepared brownie tin and use a spatula to smooth the top.
6. Bake in the oven for 20 minutes, then remove and let cool before slicing.
