It’s Valentine’s month! My favourite holiday! I cannot get enough pink, flowers, hearts, lingerie, baked goods, romance and love themed every thing. I just had to make something in my heart shaped molds! I came up with a delicious gluten free, vegan and refined sugar free brownie recipe. This recipe can be used any time of year though! Feel free to pop it into a cake pan or cupcake tin, whichever shape makes your heart smile. Don’t worry, your tummy will be smiling no matter what once you bite into these bad boys. They have the same texture as those one bite brownies in the brown paper bag.
- 1 398ml can of black beans
- 2 large flax eggs (2 heaping tablespoons of flaxseed meal mixed into 6 tablespoons of warm water)
- 3 tablespoons of coconut oil
- 3/4 cups of cacao or carob powder
- pinch of Himalayan pink salt
- 1 banana
- 1 1/2 teaspoons of baking powder
- 1/4 cup of maple syrup
- 1/2 cup of brown rice flour
First, preheat the oven to 350℉. Then, grease either a 9-inch cake pan, or a muffin tin. Set aside. Grab a food processor. Put all the ingredients into the food processor. Make sure to rinse the beans well before you put them in. Also, put the flax eggs in last so that the texture of the flax eggs are nice and thick. Once all the ingredients are in the food processor, blend baby, blend. Pour the batter into the pan or tins. Lick the food processor clean, because the batter tastes amazing before it is cooked as well! Bake for 25 minutes. Let the brownies cool for optimal texture.