15 Aug


Although I couldn’t enjoy these yummy brownies due to the fact that i’m on a temporary paleo diet, my friend Magda did! I made these for her as a birthday treat and she loved them! It’s amazing how you can incorporate black beans into a classic dessert and not even taste it! Plus you get some good nutrition from it, and you can’t go wrong with that πŸ˜‰


Before I gave these to Magda, I told her there was a secret ingredient in them and she had to guess what was when she took her first bite. She thought it was the magical green leaf πŸ˜‰ so she got a little terrified because she didn’t want to get high from eating brownies lol!


She never would have guessed that the secret ingredient were black beans! So she had an astonished but impressed and relieved look on her face when I told her the secret and assured her it wasn’t the other thing πŸ˜‰ These are definitely a must try! And the caramel gives it the perfect sweet and salty flavour, (I may have had a bite, just saying) haha!

Recipe for brownies: makes 25 mini squares

1 can organic salt free black beans (drained and rinsed)
2 tbsp organic raw cacao powder
1/2 cup gluten free oat flour
1/4 tsp sea salt
1/3 cup organic coconut palm sugar
1/4 cup organic virgin coconut oil
1 tsp organic pure vanilla extract
1 tsp organic pure almond extract
1/2 tsp gluten/aluminum free baking powder

Caramel frosting:

1 cup organic raw almond-hazelnut butter (or just almond butter or nut butter of choice)
3/4 cup organic pure maple syrup (you could attempt using less if you prefer, but the sugar helps with the caramelization)
1/8 tsp sea salt
1/4 tsp organic pure vanilla extract

Pre-heat oven to 350Β°F.

Combine all ingredients in a food processor and purΓ©e until smooth.

Grease an 8/8 square baking pan and place parchment paper in it until it sticks.

Pour brownie batter into the baking pan and even out the batter with a spatula until all corners of the pan are fully covered.

Bake for 15 minutes or until it passes the toothpick test.

When ready, place the brownies on the counter and let it cool for 10 minutes.

Now it’s time to make your caramel frosting! Heat up a skillet over medium heat and combine almond-hazelnut butter, maple syrup, vanilla extract, and salt.

Mix slowly for 3 minutes until a smooth thick caramel consistency forms. Do not cook for too long or it will burn.

Pour caramel over cooled brownies and spread out caramel until all edges are covered.

Place brownies in the freezer for 10 minutes so that the caramel hardens up.

When ready, take brownies out of the freezer and transfer the brownies with the parchment paper onto a flat surface. Cut into squares and serve!

*If you want an extra kick, sprinkle a dash of salt on top of the caramel before serving. A real treat!

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