brownie/fudge - Black Bean and Quinoa Brownie Fudge

By tinathorn

Nutrition Facts
12 Servings
Amount Per Serving

Calories 182.6
Total Fat 8.0 g
Saturated Fat 5.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 49.1 mg
Potassium 102.9 mg
Total Carbohydrate 26.3 g
Dietary Fiber 3.0 g
Sugars 12.1 g
Protein 2.9 g

Vitamin B-6 0.8 %
Calcium 1.4 %
Copper 4.8 %
Folate 8.1 %
Iron 5.8 %
Magnesium 6.3 %
Manganese 7.4 %
Niacin 0.7 %
Pantothenic Acid 0.6 %
Phosphorus 7.3 %
Riboflavin 8.1 %
Selenium 0.6 %
Thiamin 3.6 %
Zinc 2.2 %

Ingredients

• 1 14.5oz can (1 1/2 cups) black beans (unseasoned, rinsed and drained)
• 1/3 cup agave or maple syrup
• 1/4 cup virgin coconut oil, melted (or vegetable oil) + 1 tsp to “butter’ baking dish
• 2 tsp vanilla
• 1/4 cup sugar
• 1 egg
• 1/4 cup quinoa (ground into flour with a Magic Bullet, coffee grinder or blender)
• 1/4 tsp salt
• 3 Tbsp raw cacao powder (or cocoa powder) + 1 tsp
• 1/2 cup vegan mini chocolate chips (or chocolate chips of choice)

Details

Adapted from floridacoastalcooking.com

Preparation

Step 1

1. Preheat oven to 350F. Spread 1 tsp coconut oil evenly over 6×6 inch baking dish; sprinkle with 1 tsp cacao powder.

2. Blend black beans, agave, coconut oil and vanilla in a blender; mix sugar, quinoa flour, salt and cacao powder in a bowl and pour black bean mixture over evenly; mix well to combine; stir in chia egg, stir in chocolate chips; pour into baking dish; cook for 20 minutes or until top is firm.

3. Refrigerate 1 hour to overnight and cut into 12 squares.