- 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)
- Preheat oven to 350 degrees (170 Celsius), and lightly grease your brownie tin or muffin tins with coconut oil.
- Blitz your oats in your food processor until they form a flour.
- 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.
- Stir in chocolate chips and nuts if adding.
- Spoon the thick batter into your tin and smooth the tops with a wet spoon. Optionally, add extra chocolate chips and nuts.
- 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.
- Let cool for about 15 min before removing from pan.
Store in the refrigerator or freeze to keep for longer.
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