Ingredients
- Brownies:
- 1 can black beans, drained and rinsed (14 oz/398 ml)
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 tsp. salt (omit for healthier version)
- 1 cup date paste
- 3 tsp. vanilla essence
- 1/4 cup raw almond butter
- 1/8 cup raw ground flax seeds
- 1/8 cup quick oats (not instant)
- 3/8 cup raw cocoa powder
- pinch cinnamon
- 28 raw pecans
- Caramel Topping:
- 3/8 cup date paste
- 3 tbsp. raw almond butter
- 1 1/2 tsp. vanilla essence
- pinch salt
Details
Servings 28
Preparation time 15mins
Cooking time 32mins
Adapted from damyhealth.com
Preparation
Step 1
1. Preheat oven to 350 degrees. Add all ingredients for brownies except for pecans into food processor or high-speed blender and blend until completely smooth.
2. Lightly grease a mini-muffin tin. Fill each section almost full (a little over 3/4). Bake for 17 minutes in pre-heated oven. Carefully remove each brownie and place onto cooling rack. Allow to cool completely before proceeding to next step.
3. To make the caramel topping, simply combine ingredients in a small bowl and whisk together until completely smooth. Top each brownie with caramel and finish off with a raw pecan. Refrigerate until chilled.
Note: As an alternate topping, use the cashew "cream cheese" frosting available under my recipes.
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