240g black eye’d beans
50g cacao powder
20g chia seeds
1tsp baking powder
1tsp vanilla paste
75g MCT oil or coconut oil melted
100g dark chocolate chips (100% Montezuma’s)
90ml unsweetened almond milk (gently heated)
100g stevia granules
40g dry roasted hazelnuts (I make my own).
1. Heat the oven to 180C and line a 6X6 brownie tray with greaseproof paper.
2. Blitz the oil, milk and chia seeds into a fine paste.
3. Add the rest of the ingredients to the blender (except the hazelnuts and chocolate chips), combine everything well, scraping down the sides with a spatula to get an even batter.
4. Roughly chop the roasted hazelnuts and chocolate and then place in a medium to a bowl with the batter and combine with a wooden spoon so everything is even.
5. Spoon your brownie batter into the tray and smooth down the top with a spatula, bake on the middle shelf for 35-40 minutes.
6. Turn the oven off and leave the brownies inside while it is still warm. This cooling down period can take 3-4h hours. If you eat them while they are still hot they won’t have that classic fudge texture and you may even think they are undercooked.
7. Indulge guilt free or serve with some coconut cream!
Note: Not all black beans are equal, it is important to check the fibre to carb content. As long as the fibre is higher than the carbohydrates on the nutritional information then they are good to go. Take a look at the screen shot below for an example of this.