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Black Bean Protein Brownies

Chef:The Fidget Foodie

ABOUT THE CHEF

A lean, mean, plant-powered running machine, Gemma Bridge left the UK to come to the United States on athletic scholarship for track and is currently studying Nutrition on en route to becoming a Dietitian. Her transition to a plant-based, whole foods diet has taken her competitive edge to the next level and inspired her to share this newfound knowledge and passion with others around the world through her Train and Chew blog.

These Black Bean Protein Brownies are packed with protein from the Epic Protein : Chocolate Maca, full of fibre from the black beans, give you a great dose of healthy coconut oil, and are super low in sugar, making the perfect healthy and delicious dessert snack. Enjoy!

INGREDIENTS

  • 1 cup of oats
  • 1 tsp baking soda
  • 1/2 tsp instant coffee (optional, but recommended)
  • 3 cups of black beans (about 2 regular sized cans- rinse and drain these really well)
  • 3 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1/4 cup apple sauce (can sub mashed banana or pumpkin puree here)
  • 2 tbsp maple syrup (optional, but adds a nice sweetness)
  • 6 tbsp. Epic Protein : Chocolate Maca
  • 1/4 cup dairy free chocolate chips, or 70%-99% dark choc chunks
  • 1 tbsp chopped nuts (e.g. walnuts, pecans, peanuts)
DIRECTIONS
  1. Preheat oven to 350 degrees (170 Celsius), and lightly grease your brownie tin or muffin tins with coconut oil.
  2. Blitz your oats in your food processor until they form a flour.
  3. Add your black beans, coffee, puree, Epic Protein : Chocolate Maca, vanilla extract, syrup and coconut oil. Blitz until well combined. Note that you may need to do this in 2 batches if your blender can’t handle it; thin with water as necessary to achieve a thick frosting-like consistency.
  4. Stir in chocolate chips and nuts if adding.
  5. Spoon the thick batter into your tin and smooth the tops with a wet spoon. Optionally, add extra chocolate chips and nuts.
  6. Bake your brownies for between 15-18 minutes or until the top is dry, slightly cracking and starting to pull away from the side of the tin.
  7. Let cool for about 15 min before removing from pan.
  8. Enjoy!

NOTES

Store in the refrigerator or freeze to keep for longer.


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