Chocolate black bean brownies
Black beans, like beetroot, work very well with chocolate. Particularly in chocolate brownies or ‘kladdkaka’. Chocolate black bean brownies are a great way to increase the nutritional value and protein content of a 'sweet' treat. Although this one is not actually all that sweet. It's a great one to make for an afternoon snack with coffee, or for kids. I like making this one to go on outings or to take to friends. It is gluten-free, dairy-free, and also essentially/almost free of added sugar as I used dates or sultanas for sweetness (there is 200g of 85% chocolate in it). Obviously you can make it more or less sweet by adjusting the amount of dates in the recipe. You can eat it as it is, or for a more decadent dessert, serve with a home-made coconut ice-cream and berries with shaved chocolate.
2 cans or packages black beans rinsed (ca 500g rinsed weight),
200g 70-90% chocolate
1 dl organic cacao
2 tsp baking powder
1dl soaked walnuts. (optional)
~24 soaked almonds (optional for decoration)
1 tbsp psyllium husk ( optional)
2 tbsp coconut oil.
2-4dl boiled water
Rinse beans well with water i a colander.
Combine beans, eggs, and dates in a blender and blend smooth. If using hard dried dates and a hand-held blender, chop them first to make blending easier.
Add cacao, baking powder and psyllium husk and pulse blend to combine.
Add boiled water gradually to thin the mix so that it is still thick, but just spreadable. You want some moisture in the mix ,and you will need to spread it into your baking form.
Melt chocolate in a glass bowl with the dollop of coconut oil in a water bath, or in the microwave until just melted.
Stir through melted chocolate, or blend briefly and finally stir though the soaked walnuts if using.
Transfer to a large rectangular baking form or oven tray lined with baking paper.
Spread out approx 2 cm thick, decorate with soaked, skinned almonds (if you like), and bake 20-25 mins 180 degC.
Baking time will depend on the size of your tray and thickness of your brownies.
Serve as it is, or with red currants or raspberries or whichever berries you fancy, and a dollop of chilled or whipped coconut milk if you like, or even a coconut ice-cream.
Store in an airtight container. It should last several days at room temperature.
If you want to save it for longer, store in the refrigerator. It should also be fine to freeze, but you will need to be patient when you take out a piece to eat, to allow it to thaw a little.